Gimbap (Toasted Laver Rolls)

Gimbap is easily made by seasoning cooked white rice with salt and sesame oil, spreading it over lightly toasted laver, adding various vegetables and beef and rolling and cutting them into bite-sized pieces.
Because gimbap is easy to eat anywhere, it is a convenient dish for a simple lunch or as a lunchbox menu for outings or travels. In Korea, it is a signature menu item that mothers put in lunchboxes on outing days.

Ingredients (Makes 4 servings)

4 cups cooked white rice (2 lb, 920g)
1 teaspoon salt
2 tablespoons sesame oil
4 sheets toasted laver
7 oz (200g) ground beef
4 pickled radishes (3 oz, 90g)
⅔ English cucumber (3½ oz, 100g)
½ carrot (3½ oz, 100g)
3 eggs
vegetable oil, salt, sesame oil as needed

Marinade for beef
2 tablespoons soy sauce, ½ tablespoon sugar, 1 tablespoon minced green
onion, 1 teaspoon minced garlic, ground black pepper as needed

Brine for cucumber
⅔ tablespoon white vinegar, ⅔ tablespoon sugar, ⅔ tablespoon water, pinch of salt

  1. Place a sheet of the toasted laver shiny-side down on a bamboo mat. Put a cup of seasoned rice in the center of the sheet. Spread the rice evenly
    over the bottom ¾ of the laver. Make sure not to have an overly thick layer of rice or gimbap will not roll properly.
  2. Arrange the beef, a slice of: pickled radish, cucumber, carrot and egg at the center of the rice. Making sure to alien them across the sheet. Roll
    the bamboo mat forward towards the non-rice covered end. While you roll, press firmly to shape the roll, while still remaining gentle enough as
    to not damage the laver.
  3. Grease the knife with sesame oil, then cut the rolls into ½-inch (1-cm) thick pieces.