ROLL · Easy · 25 min

Kimchi Gimbap — Fiery, Squeezed Dry

Name: Kimchi Gimbap — Fiery, Squeezed Dry
Ingredients: 2 gim, 2 cups rice; 1 cup kimchi chopped, pressed 10 min; Perilla leaf barrier, ham, carrots

By Gimbap Curator

Heat inside the circle — chopped kimchi pressed 10 min so juice doesn't bleed pink.

TL;DR

Heat inside the circle — chopped kimchi pressed 10 min so juice doesn't bleed pink.

Prep 15 minCook 10 minServes 2 rolls

Ingredients

2 gim, 2 cups rice
1 cup kimchi chopped, pressed 10 min
Perilla leaf barrier, ham, carrots

Steps

Press kimchi in sieve until barely drips.
Perilla leaf between rice and kimchi, roll dry-crunch on both sides.

Tips

Wet kimchi = pink soggy rice in 1 hr.

Read journal →Back to recipes →

What you'll need

Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.

Roasted seaweed sheets (gim)Full-size roasted sheets for rolling gimbap, not snack packs.

As an Amazon Associate we may earn from qualifying purchases. Links go to Amazon search results and use rel="sponsored nofollow". Affiliate disclosure.

More Korean food

Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.

bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
tteokbokki.ai — street rice cakes →School-cart sauce, rose, mala, and tteok types.
Picnic next to japchae →A dosirak that holds at room temp wants both a roll and a noodle tangle.