Modu Recipe
Modu Recipe

Jang Ho-jun's Buckwheat Gimbap

This is a gimbap tightly rolled with well-drained buckwheat noodles, rolled omelet, aburaage (fried bean curd pouches), and cooked sushi shrimp.

Ingredients needed 2 servings

Recipe

Cooking tips

  • The original source explains that dried buckwheat noodles are less sticky and easier to roll into gimbap.
  • Thoroughly removing moisture from the cucumber seeds, noodles, aburaage, and shrimp keeps the gimbap from becoming soggy.
  • Choose thick gimbap seaweed sheets and spread the noodles thinly to make rolling with fillings easier.
  • If the rolled omelet cooks too quickly, lower the heat and roll it in multiple batches.

Recommended for

  • Those who want to recreate the original chef's recipe at home.
  • Those who want to make and enjoy buckwheat gimbap themselves.

Shop ingredients on Coupang(Ad)

gimbap seaweed sheetsdried buckwheat noodleseggswaterhondashimirinusukuchi soy sauceJin-ganjang and sugaraburaagecooked sushi shrimpcucumberpickled radish (danmuji)sesame oilcooking oil

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