Gimbap sweetcrunchy
1
Ingredients for 1 serving.
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Rice|200|g
Nori sheet|1|sheet
Danmuji|30|g
Rice vinegar|15|ml
Carrot|20|g
Cucumber|20|g
Red bell pepper|15|g
Gruyère|15|g
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Cook the rice in the right amount of water until tender and fluffy.
Season the cooked rice with vinegar, salt and pepper.
Cut the vegetables into sticks to fit the gimbap size.
Roll the rice and ingredients in the nori sheet.
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Cook over low heat without stirring. Let rest 10 min after cooking. Rice-to-water ratio 1/1.5.
Season while the rice is still warm for better absorption.
Cut vegetables into sticks 5-6 cm long, 3-4 mm thick.
Roll firmly while pressing with your hands for a tight gimbap.
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gimbap
rice
Korean
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Easy
Optional
Fresh ~ room temp
Hand ~ chopsticks
Low
Mild
Medium
Nori softens over time
Plan to slice before eating
