ROLL · Medium · 32 min
Saewoo Tempura Gimbap — Shrimp Tempura
By Gimbap Curator
Tempura crunch inside — shrimp fried to crisp, rolled before steam softens.
TL;DR
Tempura crunch inside — shrimp fried to crisp, rolled before steam softens.
Prep 20 minCook 12 minServes 2
Ingredients
- 2 gim, rice
- 6 shrimp tempura (flour/cold water batter, fry 2 min)
- Lettuce, danmuji, mayo dab
Steps
- Fry tempura crisp, cool 2 min on rack, roll with lettuce barrier so tempura stays crisp seam.
Tips
- Cool before rolling or gim steams and tempura softens instantly.
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.
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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.