Yoon Yi-ryeon's Mom's Handmade Gimbap

A carefully made traditional gimbap where the rice and fillings are perfectly seasoned and harmonized, staying fresh for a long time without spoiling easily.

Ingredients needed 10 servings

Recipe

Cooking tips

  • Make sure to thoroughly drain the spinach and pickled cucumber to prevent the gimbap from becoming soggy.
  • Season the rice with vinegar, sesame oil, and seasoned salt, then let it cool slightly before spreading on the seaweed.
  • When cutting the gimbap, lightly coat the knife blade with sesame oil for clean, neat slices.

Recommended for

  • Those who want a safe lunchbox gimbap that won't spoil over time.
  • Those who want to learn a traditional gimbap that is faithful to the basics yet has a deep flavor.

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