Oh! It’s Saturday.  I have been busy with packing for removal this week.  I want to have something special during the weekend.  I prepare the gimbap and bought a pack of fried chicken wings for dinner.  I enjoy having a can of beer when I eat my favorite Korean food.  Hope all of you have a nice weekend!  


Preparation time: 20 minutes

Cooking time: 30 minutes

Serve: 2


  • 3 sheets of seaweed
  • 1 cup cooked riceKimbap1
  • 250g beef frying steak (sliced, about 0.5 cm x 6 cm))
  • 1 large carrot (cut into matchsticks)
  • 6 strips of yellow pickled radish
  • 60g baby spinach
  • ½ cucumber (cut into matchsticks)
  • ¼ red pepper (cut into matchsticks)
  • 1 egg
  • 1 garlic clove (finely chopped)
  • 2 tsp soy sauce
  • 1½ tsp salt
  • ½ tbsp sesame oil
  • ½ tsp vegetable oil



1. Add salt and sesame oil into the cooked rice and stir well.  Let it cool down and set aside.
2. Crack an egg in a bowl and add a tiny pinch of salt into it, then use a fork to beat them together.  Put a small non-stick pan over low heat and spray oil on the pan.  Pour in the egg and tilt the pan immediately so the egg coats the entire bottom.  Let it cook in 1-2 minutes.  Flip it over with a spatula and cook until it is well done. Gently slide the egg on a chopping board and cut it into long skinny strips.  Make sure they are pretty even in length.  Set aside.
3. Meanwhile, cook the carrots.  Spray oil on a pan over medium heat and put the carrots into the pan.  Add a tiny pinch of salt and 2 tbsp of water. Cover and cook for 1-2 minutes until it is cooked.  Set aside.
4. For the baby spinach, spray oil on a pan over medium heat and add baby spinach.  Add 1 tbsp of water and cover for 1 minute until it is done.  Set aside.
5. Then cook the cucumber, spray oil on a pan over medium heat and add cucumber.  Add a tiny pinch of salt and fry until it is done.  Set aside.
6. Marinate the steak with soy sauce, garlic, ground black pepper, sugar, and sesame oil.  Spray oil on a pan over medium heat and cook the steak until well done.
7. Roll the gimbap: place a seaweed sheet on a bamboo mat and spread half of the cooked rice evenly onto the seaweed, leaving 4-5 cm at the top. Place the strips of the veggies, egg and beef onto rice.  Roll the bamboo into a long roll by first folding the bottom third in then roll it up. It should look like a tube of some sort. Now remove the roll from the bamboo. Use a serrated knife to cut the roll into 8 rounds.  Wipe and clean the knife occasionally with a wet paper towel in order to have cuts easily.



Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s