Dong Guerami-inspired Folded Gimbap
Inspired by Extraordinary Attorney Woo, here’s my version of Dong Guerami’s Folded Gimbap – it’s delicious and a fun way to enjoy 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.