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Dong Geu-Ra-Mi's Gimbap

Prep Time 3 days
Cook Time 7 days
Servings 2

Ingredients

  • 2 sheets nori/seaweed
  • 1 bowl sushi rice cook white rice, add rice vinegar and salt to taste
  • 2 eggs, fried I used Just Egg's Plant-Based Folded Egg
  • 1/2 cup kimchi I used Nagoya's Vegan Kimchi

Instructions

  1. Fry up your eggs and kimchi, using a bit of sesame oil

  2. Take a sheet of nori/seaweed, and fold it in half, and then in half again the other way so that there are four equal sections. Then, using a sharp knife, cut between the bottom half of squares so that there's two flaps.

  3. The sushi has four squares, ready for filling. In the bottom two squares spread the sushi rice. Then add your egg and kimchi to the top two squares (egg on the left, kimchi on the right).

  4. Then it's time to fold. First fold the left bottom rice square over the egg square. Then fold that to the right, over the kimchi square. Finally, fold the last right rice square top and over the already folded portion. You should now have a completely folded pocket of gimbap!

  5. Repeat with your second sheet of nori and the rest of your fillings. Then chop both your gimbap rolls in half, serve them up and enjoy!