Today’s recipe is inside out gimbap (seaweed rice rolls), known as “nude gimbap” (누드김밥) among Koreans. It’s so easy to make, although preparing the ingredients can take some time. You don’t even need a gimbap mat, you can just roll it with your hands. You can also use your favorite fillings if you want.
Unlike classic gimbap, where the roll has the gim on the outside and the rice on the inside, this recipe has the rice on the outside and the gim on the inside, which is why I call it inside out gimbap. Koreans call it nude gimbap, probably because it looks it has no clothes! It’s a funny name! I heard from many of my readers that they made and loved my classic gimbap recipe. So if that’s you, now it’s time for you to go to the next level and make inside out gimbap!
Like classic gimbap, this inside out gimbap is popular in a lunchbox or for a picnic, kind of like how you would enjoy a sandwich. The most important tip for making this is to keep your work space clean and organized so all your ingredients are readily available and no bits or pieces of them get into your white rice. Because the rice will be on the outside, you want it to be nice looking so that when you open your lunchbox, you’ll will impress yourself with the beautiful gimbap you made!
- 4 cups cooked rice
- 4 eggs
- 4 teaspoons vegetable oil
- 1 english cucumber
- 4 long artificial crab sticks (ge-massal)
- 8 yellow pickled radish sticks (danmuji)
- 4 green part of green onions (optional)
- 4 sheets of toasted gim (seaweed paper)
- 1½ teaspoons kosher salt
- toasted sesame oil
- 1 teaspoon toasted black sesame seeds (optional)
Season the rice:
- Fluff the rice with a rice scoop and gently mix in ½ teaspoon kosher salt and 1 teaspoon toasted sesame oil.
- Let it cool until it’s no longer steaming, then cover to keep it from drying out. Set aside.
Prepare the cucumber:
- Cut the cucumber into halves lengthwise and then cut each half lengthwise again to make 4 equal sized sticks. Cut those in half again to make 8 long sticks.
- Cut off the watery, inner soft part of cucumber sticks and sprinkle them with ½ teaspoon kosher salt. Mix well and let sit for 10 minutes.
- Pat-dry with paper towel.
- Heat a pan over medium high heat. Add 1 teaspoon vegetable oil and the cucumber sticks.
- Stir fry for 30 seconds until the cucumber turns a little more greener but is still crispy.
- Transfer to a large platter or tray.
Fry the eggs:
- Crack the eggs into a bowl and beat them with ½ teaspoon kosher salt. Strain over another bowl to remove the stringy chalaza.
- Heat a 10 to 12 inch non-stick skillet (or a square skillet) over medium high heat. Add 2 teaspoons vegetable oil and swirl the pan around to coat it evenly. Wipe off the excess oil with a paper towel so that only a thin sheen remains.
- Turn down the heat to medium low and pour the egg mixture into the skillet. Spread it into a large circle or rectangle so it fills the skillet. Cook for 4 to 5 minutes, moving the skillet around so the thin egg sheet cooks lightly and evenly.
- When the bottom of the egg sets, flip it over with a spatula. Remove the pan from the heat and let the egg sit in the hot skillet for 3 to 4 minutes, letting the egg cook in the remaining heat.
- Transfer to a cutting board and cut it into ½ inch wide strips.
- Transfer to the platter.
Prepare the crab sticks:
- Peel off the plastic from the crab sticks.
- Heat the skillet over medium heat and add 1 teaspoon vegetable oil and swirl to coat.
- Add the crab sticks, white side down. Cook for 1 minute until the bottom side turns light brown. Turn them over with a spatula or tongs. Cook for another 30 seconds and remove from the heat.
- Transfer to the platter.
Prepare the yellow pickled radish (danmuji):
- Pat-dry with paper towel and transfer to the platter. If your danmuji is not pre-cut, cut it into long strips lengthwise.
- Cut and put it on the platter.
Let’s roll gimbap!
- Wait! Before rolling, wash your cutting board thoroughly, and dry it with a kitchen towel or a paper towel. Also prepare about about 1 to 2 tablespoons of toasted sesame oil in a small bowl, a sharp knife, and a wet paper towel.
- Put a thin layer of toasted sesame oil on the cutting board and place a sheet of gim in a spot on the cutting board above it, shiny side down. Rub some toasted sesame oil on your hands too, to them from sticking to the rice.
- Take about 1 cup of seasoned rice from the bowl, and squeeze it gently to make a ball. Put the rice ball on the gim and spread it into a rectangle that fills the sheet, leaving about 2 inches uncovered at the top. When it’s spread, flip the sheet over so the rice goes to the sesame oil on the cutting board.
- Place the danmuji, egg strips, cucumber sticks, crab sticks, and green onion on the sheet of gim, just above the part of the sheet that has no rice underneath. Put some toasted sesame oil on your palms and gently but firmly roll it up. Make sure all parts of the roll are tight as you go.
- Repeat with the rest of the ingredients and gim. Sprinkle with the black sesame seeds (if used).
Cut and serve:
- Cut each roll into ¼ inch bite size pieces with a sharp knife. While cutting, occasionally wipe off the blade with wet towel so it cuts cleanly and nicely.
- Put it on a plate and serve immediately, or pack it in a lunchbox and take it with you.