Kim Dae-seok's Maesil Jangajji Gimbap

• 3 sheets of gim (for gimbap)
• 1.5 bowls of cooked rice
• 1 cup (200ml) maesil jangajji
• 1 cucumber
• 2 eggs
• 1 tbsp gochujang
• 1 tbsp soy sauce
• 1.5 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• a pinch of salt

Recipe 🍳

Cooking tips 💡

• Use a teaspoon to scrape out the cucumber seeds to prevent sogginess and maintain crunch.
• Since maesil jangajji is already sour and sweet, do not add vinegar when seasoning the rice.
• When rolling, lightly brush the final edge with the maesil jangajji liquid to help the gim stick together.

Recommended for 🙋

• ⭐Those looking for a safe, tangy lunchbox option for summer.
• ⭐Those who want to use leftover maesil jangajji in a new, delicious way.
• ⭐Those who want to make a unique gimbap with a different texture, without pickled radish.