Ingredients:
- 2 cups (standard measuring cup not the cup that comes with a rice cooker) uncooked short grain rice
- 1-1/2 tablespoons sesame oil salt to taste (about 1/2 teaspoon)
- 1 cup extra small dried anchovies (jiri myulchi)
- 3 to 4 green chili peppers, finely minced
- 1 teaspoon minced garlic
- 2 teaspoons vegetable oil
- 1 tablespoon rice wine
- 2 tablespoons honey or corn syrup
- 1-1/2 tablespoons gochujang, red chili pepper paste (or to taste)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 2 eggs
- 2 carrots, cut into thick sticks or julienned
- 5 spears thin asparagus, blanched (cut in half lengthwise if thick)
- 10 perilla (kketnip) leaves, cleaned and pat dried
- 5 strips yellow pickled radish (danmuji)
- 5 strips burdock roots (wueong), sold prepared for gimbap
- 5 sheets gim (nori)
Heat a pan, with the vegetable oil, over medium heat. Add the anchovies and stir-fry for 2 – 3 minutes. Add the chili peppers, and stir-fry for another minute.
Reduce the heat to medium low, and add the remaining ingredients. Stir well until the anchovies are evenly coated. Stir in the sesame oil and sesame seeds.
Beat the eggs in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a small non-stick pan with a little bit of oil over medium low heat. Add the egg to the pan, and swirl it around to cover the pan. When the top begins to set, flip it over to make a half-moon shape. This is an easy way to make the egg thicker. Transfer to a cutting board. Cut lengthwise into 3/4-inch thick strips.
Heat the pan with a little bit of oil over medium high heat. Stir fry the carrots until softened. Lightly season with a pinch of salt.
When all the other ingredients are ready, remove the rice from the rice cooker. While the rice is still hot, add the sesame oil and salt. Mix well by lightly folding with a rice paddle, or large spoon, until evenly seasoned. Add more salt to taste. The rice will cool down during this process and be ready to be used.
Put a sheet of gim, shiny side down with the longer side toward you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the gim using a rice paddle or preferably your fingers.
Lay two perilla leaves on top of the rice, close to you, and then the myulchi bokkeum and other prepared ingredients.
Rub or brush the roll with a little bit of sesame oil for extra flavor and a shiny look. Apply a little bit of sesame oil to a sharp knife. This will keep rice from sticking to the knife. Repeat as necessary after each cut. Wipe the knife with a damp towel if the rice still sticks. Cut the roll into 1/2-inch bite sizes.
Swetha Ram says
Hi! Love love love your website and recipes!
Question for Kimbaps I know it’s common to make kimbap ahead of time and store it – how do you best store kimbap and reheat it?
Hyosun says
oh actually kimbap is best on the same day it’s made. Any leftover should be kept in the fridge. The rice will get hardened in the fridge, though. You can either briefly microwave or reheat in a dry pan over medium low heat. You can also make kimbap jeon by dipping each piece in beaten eggs and pan-frying in a lightly oiled pan.
Nel says
Your recipes amaze me. I can’t wait to make this. f you’re ever in Austin, Texas…please join me for a Korean meal. ♥️♥️♥️
Hyosun says
Thanks Nel! I will remember that invitation.
Emily Jang says
Genius! I finished making all the short rib kimbap for my husband and I had extra rice and a few bits of extra egg and cucumber. I added some of my anchovy banchan I had in the firdge and chopped it up a bit. It’s so delicious even with those three ingredients. The sweet and salty and fishy taste goes so well with egg and cucumber. It was a small tight roll so a perfect little snack for my lunch! Thank you for this idea!!
Hyosun says
You’re welcome! Glad to hear you thought of making gimbap with the anchovy side dish you already had. Cheers!
Kris says
I love all your recipes and use them all the time. I’ve tried other websites but I have to say yours is the best I’ve seen and tried and … tastes the best. Thank You so much.
Hyosun says
Aww thank you so much! You just put a big smile on my face. I’m so happy to hear that.
Sandra | Sandra's Easy Cooking says
Very beautiful makeover!
Love kimbap and yours look incredibly tempting right now! Beautiful pictures!
Hyosun says
Thank you, Sandra!
Gina says
I love myeolchi! This sounds sooo good, I’m gonna try it soon. Love your blog, bookmarking!
Gina
Hyosun says
Thank you, Gina! You’ll like this gimbap if you like myeolchi.
Holly | Beyond Kimchee says
Hyosun
I love the new look of your site! Very nice!
My kids love kimbap and they will go nuts over this 멸치김밥. What a great way to use up the leftover 멸치볶음!
Hyosun says
Thank you, Holly!
Nammi says
looks very colourful, completely new ingredients to me
Hyosun says
Thank you, Nammi! Dried anchovies are a staple ingredient in Korea. Hope you try it.