The version of the classic Korean dish features cooked rice rolled in seaweed and filled with a soft omelet, pickled daikon, and crunchy pea shoots.Prep time: 45 minutes
Total time: 1 hour


for the rice:
1 ½ cups|330 grams short grain rice
1 tablespoon sesame oil
1 ½ teaspoons lightly toasted sesame seeds
kosher salt, to taste

for the gimbap:
4 ounces|115 grams baby pea shoots
2 tablespoons plus 1 teaspoon canola oil
kosher salt, to taste
sesame oil, to taste
1 garlic clove
5 large eggs
1 tablespoon mirin
4 ounces|115 grams danmuji
6 toasted seaweed sheets
habanero hot sauce, to serve
lime wedges, to serve


Make the rice: Rinse the rice until the water runs clear. Transfer to a rice cooker with 1 ½ cups|375 ml water and cook, 30 minutes, or until the rice cooker finishes cooking the rice. Alternatively, in a large saucepan, bring the rice and 1 ½ cups|375 ml water to a boil. Reduce the heat to maintain a simmer and cook, covered, about 12 minutes. Remove the pan from the heat and fluff the rice. Cut in the sesame oil, sesame seeds, and season with salt.

Heat a large saute pan over medium-high. Toss the pea shoots with 1 teaspoon of the canola oil and season with salt, then add to the pan and cook until lightly charred, 4 to 5 minutes. Lay the pea shoots flat on a sheet tray and cool completely. Season with sesame oil and salt and grate the garlic clove over the top. Mix well and cool completely.

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