hello hi everyone! Wesley here. Today we’re adding to our series on foods from TV and film with a korean gimbap, inspired by the film Minari. For those not familiar, a Korean Gimbap (or Kimbap, as it is occasionally pronounced here in the states) is a rice roll wrapped in dry nori seaweed, with a number of veggies and proteins folded in.

While it more or less will look (to the unsuspecting eye) like a japanese sushi roll, a korean gimbap is actually quite different, because of what it typically contains. While a sushi roll is most typically made with some form of raw fish, a gimbap can contain a wide variety of cooked ingredients. For today’s version, I’ll be going with a classic combination of carrot, eggs, spinach, and my two personal favorite ingredients, some pickled daikon radish, as well as some bulgogi steak, borrowing from our bibimbap recipe a few weeks back. Hope you try it.

Bookmark the recipe here (out June 18th!), bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 1 lb flank steak

• 1 pickled daikon radish

• 2 medium carrots

• 1/2 cup spinach

• 3 eggs

• 1/2 tsp corn starch

• 2 cups jasmine rice

• 12 nori sheets

• kosher salt

• sesame oil

• peanut oil

INGREDIENTS (marinade)

• 4 cloves garlic

• 1 tbsp (about 1 inch) ginger

• 1/4 Asian pear

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 2 tbsp dark soy sauce

• 1 tbsp sesame oil

• 2 tbsp brown sugar

INGREDIENTS (rice)

• 2 cups jasmine rice

• water

• 1 tbsp sushi rice vinegar