By Honorary Reporter Marianna Szucs from Hungary
Photos = Marianna Szucs

Folded gimbap (rice roll wrapped in seaweed) is a new trend in Korean food. As a lover of this cuisine, I follow the social media accounts of select chefs and came across Korean Bapsang's video featuring folded gimbap. It is extremely easy to prepare and no need to slice the ingredients or roll it.

I tried the recipe the next day and proudly posted the photo of my result online. To my surprise, Korean Bapsang shared my photo on her page. No other praise or inspiration can top this.

The recipe encourages experimentation with the ingredients and to use any leftovers. I had steamed rice, leftover ogokbap (five-grain rice), eggs, pickled radish, German salami, leftover grilled bell pepper, lettuce, chives, stir-fried bean sprouts, enoki mushrooms and gim (laver).

I found these ingredients and leftovers at home to make my newest Korean food creation. (Marianna Szucs)

The first step is to cut the laver. Think of how to fold the laver in half and cut it along that imaginary line. Make sure to cut it only until the middle of the laver sheet. Check the photo below for reference.

These photos show how to cut the laver.  (Marianna Szucs)

The next step is to place all the ingredients on the laver into four imaginary sections, and then simply fold it clockwise. The picture below demonstrates how to do it.

Gimbap is also great as a sandwich. (Marianna Szucs)

I made an almost veggie version and a meaty one. In making the first one, I used ogokbap, stir-fried bean sprouts, lettuce, enoki mushrooms, egg pancakes, yellow pickled radish and chives as toppings. For seasoning, I added just salt and pepper as well as gochugaru (Korean chili flakes) to the eggs.

I placed the ingredients into the four little squares of the laver, and tried to leave a little space free along the sides to make folding easier. Another suggestion is to not overstuff the gimbap or it will prove a bit difficult to fold. The filling could also fall out as the laver cannot hold it together.

I made folded gimbap using ogokbap (five-grain rice). (Marianna Szucs)

Next, I made folded gimbap with salami using steamed rice (seasoned only with sesame oil and a dash of salt), German salami, lettuce, grilled bell pepper, egg pancakes and chives. The salami has a strong taste and is quite salty, so adding extra seasoning like salt or pepper is not recommended.

My folded gimbap with salami (Marianna Szucs)

And that's it. The final step is serving these beautiful and delicious meals. I prepared both versions lightly seasoned so I served it with kimchi, yellow pickled radish and a dipping sauce (soy sauce, rice vinegar, roasted sesame seeds and gochugaru). Both versions tasted great. Just eat the folded gimbap sandwich with side dishes at home.

I served both types of folded gimbap with kimchi, yellow pickled radish and a homemade dipping sauce. (Marianna Szucs)

Depending on ingredients, you can add different seasonings and sauces. Choose to make a gimbap sandwich different, as in mildly or super spicy and veggie or meat. Good luck.

enny0611@korea.kr

*This article is written by a Korea.net Honorary Reporter. Our group of Honorary Reporters are from all around the world, and they share with Korea.net their love and passion for all things Korean.