Sausage gimbap (소세지 김밥)
Who doesn't like Gimbap? Quick, fun, easy to make, easy to eat, and with endless variations, it's no wonder than they are so popular on my website and videos. I thought it would be fun to make a sausage version for the summer.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- About 1 teaspoon toasted sesame seeds for garnish
- 1½ teaspoon Kosher salt
- About 1 tablespoon toasted sesame oil
- 4 eggs
- About 2 tablespoons vegetable oil
- 4 green onion tops (green part only)
- 1 English cucumber, cut into strips
- 4 pre-cut danmuji (yellow pickled radish) strips.
- 2 medium carrots, cut into matchsticks (about 1 to 1½ cup)
- 2 sausages (about 6 ounces), rinsed, pat-dried, and cut into strips
Instructions
- 1
Put the warm rice into a wide, shallow bowl. Sprinkle ¼ teaspoon salt and 1 teaspoon sesame oil over the rice. Gently fold with a rice scoop or a wooden spoon until evenly mixed. Let it cool until it’s no longer steaming. Set aside.
- 2
Beat the eggs in a bowl with ½ teaspoon salt. Heat a 10–12 inch nonstick pan over medium heat and drizzle with 2 teaspoons vegetable oil. Wipe away excess oil with a paper towel so the surface is just lightly coated. Pour the eggs into the pan and tilt to spread evenly. After 4 to 5 minutes, when the bottom is set, flip the egg over. Turn off the heat and let it finish cooking in the hot pan for about 5 minutes, so it stays yellow and doesn’t turn brown Cut into ⅓-inch wide strips and place on a large platter.
- 3
Green onion: Place on the platter next to the egg strips. Danmuji: Pat dry with a paper towel. If whole, slice into long strips. Place on the platter. Cucumber: Cut lengthwise into quarters, then again into eighths. Remove the soft inner seeds. Sprinkle with ½ teaspoon salt, mix, and let sit for 10 minutes. Pat dry, then sauté in 1 teaspoon vegetable oil over medium-high heat for about 20 seconds until just bright green but still crisp. Transfer to the platter. Carrots: Sprinkle with ¼ teaspoon salt, mix, and let sit for 5–10 minutes. Pat dry, then sauté in 1 teaspoon vegetable oil for about 1 minute. Transfer to the platter. Sausage: Heat 1 teaspoon vegetable oil in the pan over medium-high heat. Cook sausage strips until light brown, stirring occasionally. Transfer to platter.
- 4
Place a sheet of gim (dried seaweed) shiny-side down on a bamboo mat. Spread about ¾ cup rice evenly over it, leaving 2 inches uncovered at the top edge. Place carrot, cucumber, danmuji, egg strips, green onion, and sausage in the center of the rice. Using both hands, roll the bamboo mat over the fillings until the bottom edge meets the top of the rice, centering the fillings. Press firmly as you continue rolling, pushing the mat forward so it doesn’t get caught inside. Place the finished roll seam-side down. Repeat for 3 more rolls.
- 5
Brush each roll with a little sesame oil and sprinkle with toasted sesame seeds. Slice into ¼ inch bite-size pieces with a sharp knife, wiping the blade with a damp cloth between cuts. Arrange on a plate and serve immediately, or pack into a lunchbox.