Gimbap is cooked white rice seasoned with sesame oil and salt, then rolled with other ingredients in a sheet of laver. Gimbap has been popular since the 1960s. It is good to pack for a picnic as lunch or a snack, because it is convenient to eat and contains many different ingredients and flavors.

Ingredient&Amount：

• 360g (2 cups) non-glutinous rice, 500g (2½ cups) water
  seasoning for rice : 3g (¾  tsp) salt, 13g (1 tbsp) sesame oil
  50g (¼ piece) carrot, 1g (¼ tsp) salt
  80g (½ piece) cucumber, 1g (¼ tsp) salt
  70g pickled radish
  100g burdock roots, 13g (1 tbsp) edible oil
  diluted vinegar : 17g (1 tbsp) vinegar ,200g (1 cup) water
  seasoning sauce ① : 27g (1½ tbsp) soy sauce, 15g (1 tbsp) water, 6g (½ tbsp) sugar, 5g (1 tsp) refined rice wine
  80g minced beef
  seasoning sauce ② : 12g (2 tsp) soy sauce, 2g (½  tsp) sugar, 2.3g (½ tsp)
  chopped green onion, 1.4g (¼  tsp) minced garlic, 2g (1 tsp) sesame salt, 2g (½  tsp) sesame oil, 0.1g ground black pepper
  120g (2 ea)egg, 1g (¼ tsp) salt
  6g (4 sheets) dried laver
  26g (2 tbsp) edible oil

Recipe:

1. Put the rice and water in the pot and boil it on high heat for 4 min. After additional boiling for 4 min.  reduce the heat to medium and boil for 3 more min. When the rice become sodden, reduce the heat to low and steam for 10 min. (730g). Season with salt and sesame oil.
2. Preheat the frying pan and oil, stir-fry the carrot and cucumber on high heat for 30 sec. respectively.
3. Preheat the frying pan and oil, stir-fry the burdock roots on medium heat for 3 min. add seasoning sauce ①, stir-fry them on low heat for 10 min.
4. Preheat the frying pan and oil, stir-fry the beef for 2 min. on medium heat.
5. Preheat the frying pan and oil, fry beaten egg on low heat for 3 min. for front side and 2min. for back side, to be 1cm-thick, cut it into 20cm-long and 1cm-wide.
6. Toast the laver on low heat. Upon the laver, layer steamed rice (150g) evenly and placed the carrot, cucumber, pickled radish, burdock roots, beef and fried egg in the middle. Roll up the laver to create a log with a 3~4cm diameter. Slice it at intervals of 1.5cm-wide.