Kim Dae-seok's Woo Young-woo Gimbap
A convenient gimbap made by layering perilla leaves with pickled radish, bacon, seasoned kimchi, and egg, then folding it into quarters.
Ingredients needed 1 servings
Recipe
Cooking tips
- Gimbap rice should be firm but slightly chewy—not too soft—to prevent clumping when folded.
- Since bacon and seasoned kimchi are already seasoned, avoid adding extra salt to the egg to keep the overall flavor balanced.
- Place pickled radish lengthwise (vertically) so that when sliced in half, the cross-section looks clean and attractive.
Recommended for
- Those who struggle with rolling gimbap or often have the sides burst open.
- Parents looking for an easy and fun cooking activity to enjoy with kids.
- People seeking a unique, visually appealing, and convenient lunch bento option.
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