I think, I always do free style on cooking, to not strict myself on certain way of cooking as well as for ingredient (except if I want to have some truly authentic flavour, then I do). Except for baking, even though I also explore for possibility. Most of the time, I used my fridge as my inspiration *hehe, what I do mean are, what I got in my fridge that is what I cooked.

Gimbap are one of Korean snack made from steam rice with cooked vegetable, wrap in nori (seaweed sheet) and slice into bite size, my kid love anything that wrap with seaweed.

I filled my gimbap with stir fried king mushroom which is chewy in texture and so flavourful, also in a filling I put slice spring onion and cucumber, just simple every day ingredient. You also can put stir fried carrot, spinach, pickle or any your favourite vegetable (choose one that not too mushy).

You are not do much work here, you only need to stir fried the mushroom, slice the cucumber and spring onion, and prepare the mayo-gherkin dipping, that is all. You can make a bunch of this, pack for office lunch, snacking for your kids, or just like me for second breakfast hehe.

Here all you need to do

MY FREE STYLE GIMBAP

SERVE 7-8 small slice

INGREDIENT

Stir fried mushroom

• 1 king mushroom (I choose this mushroom because of robust flavour, good shape for stir fried and not too mushy), slice it like stick
• 1 tsp sesame oil
• Good sea salt and pepper to taste
• pinch of cayenne pepper or any hot chilli flake
• 1/2 tsp dried parsley and garlic
• 1/2 tsp toasted sesame seed

Other Ingredient

• 1 seaweed sheet
• 2/3-1 cup cooked rice, choose sushi rice, so it will sticky, plump and succulent
• 1/2 Japanese cucumber (it is more crunchy and not too watery) or you can used regular cucumber, seed out, slice into thin sticks
• 1 spring onion, slice into thin long strips
• 1/2 tsp toasted sesame seed
• Additional chilli flake (optional)

Mayonnaise dipping (stir them well)

• Few table spoon vegan mayonnaise
• few baby gherkin, chop in really fine

HOW TO

1. In hot medium pan with medium heat, put inside the mushroom, don’t over crowded, so the mushroom will get proper browning, after the mushroom are browning put all the seasoning in, stir for 1-2 minute and take out from the heat.
2. How to assemble, I don’t used sushi maker, but if you have it, please used it. Take the seaweed sheet, then spread evenly the rice and left more less 1 cm in the edge.
   

   

3. Filled with the filling and roll. Don’t forget to squeeze gently so the rice and filling are stick together. Slice according to your preference.
4. Ready to serve with the mayonnaise dipping.