Baek Jong-won's Super Simple Yubu Gimbap

Cooking tips 💡

• When frying yubu, avoid drying it completely—stop when the flavors are well infused and the texture is slightly moist; otherwise, it becomes tough and chewy.
• If you only have regular half-moon or side-dish pickled radish, don’t buy new ones—just join several pieces together to form a longer strip.
• The flavor of gimbap largely depends on how well the rice is seasoned—season the rice so it tastes good even when eaten alone, not too bland.
• For a softer, fluffier texture when making scrambled egg, use medium-high heat and stir continuously as if scrambling—this yields a much more tender result than cooking it thinly.

Recommended for 🙋

• ⭐Those who want to make gimbap but find the prep and cost of many ingredients overwhelming.
• ⭐People who love the savory-sweet umami flavor of braised yubu.
• ⭐Those looking to use up leftover yubu and pickled radish for a satisfying, hearty meal.