Folded Gimbap – a fun way to enjoy gimbap. So easy to prepare, too.
If I can remember it correctly, Folded Gimbap trended on TikTok when the pandemic started. From that time, I wanted to try making it. It looked so easy so I thought “why not?”.
And then I completely forgot about it… until I started watching Extraordinary Attorney Woo. If you are fond of K-dramas, you have probably seen this on Netflix. It is about a lawyer with autism spectrum disorder and she loves gimbap. In one of the episodes, her bestie named Dong Guerami made folded gimbap for her. And that was the time I told myself I am going to make it, too. For real this time.
I was motivated to make Dong Guerami’s gimbap coz the preparation is easy. Kimchi, sushi rice, fried eggs and nori sheets – those are the main ingredients you need. The rest are optional ingredients and extra effort to make it more delicious.
NOTES ON FOLDED GIMBAP:
- Use any brand of sushi rice and follow the package instructions. HOW I COOKED THE SUSHI RICE: (1) I weighed 125 g of uncooked sushi rice; washed 3 times. (2) I added 210 ml (¾ cups + 2 tbsp) of water, and then cooked using a rice cooker.) I measured the rice using the standard measuring cup which is 1 cup = 250 ml, not the rice cooker cup.
- Do not put a lot of filling/topping so you won’t tear up the seaweed sheet.
WANNA SEE HOW I MADE THIS?
I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!
I am co-hosting Fiesta Friday # 446 this week and I am bringing this with me. Yay!
Also sharing this at Full Plate Thursday, 602 | What’s for Dinner? Sunday Link up #382 |
Dong Guerami-inspired Folded Gimbap
Ingredients
For the sushi rice:
- ¾ cup cooked sushi rice see notes
- ½ tbsp furikake optional
- Drizzle of sesame oil
Others:
- ¾ cup kimchi cut into smaller pieces
- ½ tbsp sugar
- ¼ tsp chili powder
- Drizzle of sesame oil
- 2 eggs 1 for each gimbap
- 2 seaweed sheets
Instructions
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Add kimchi, sugar, chili powder and sesame oil in a small sauce pan. Cook over low heat until almost dry. Turn off the heat and set aisde.
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Fry eggs as per your preference. I love the egg yolk not cooked all the way but not too runny. Set aside.
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In a bowl, mix sushi rice, furikake and sesame oil. Set aside.
To assemble the gimbap:
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Cut a slit to the middle of seaweed sheets.
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Fill or top each of the two quarters close to you with rice. Make sure press the rice down and not to put a lot.
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On the top sides, top one quarter with kimchi and the other one with fried egg.
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Fold upwards and then keep making folds moving in the same direction until you get a layered gimbap. (see the video for visuals)
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You can cling wrap each gimbap before cutting to keep the fillings in place.
Recipe Notes
- Use any brand of sushi rice and follow the package instructions. HOW I COOKED THE SUSHI RICE: (1) I weighed 125 g of uncooked sushi rice; washed 3 times. (2) I added 210 ml (¾ cups + 2 tbsp) of water, and then cooked using a rice cooker.) I measured rice using the standard measuring cup which is 1 cup = 250 ml, not the rice cooker cup.
- Do not put a lot of filling/topping so you won’t tear up the seaweed sheet.
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).
Thanks a bunch for spending your precious time with me!
