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Classic Gimbap Recipe

Hello all people!

Spring has come! It’s time for us to make one thing scrumptious, pack a lunch field, and go on a picnic.

I can’t absolutely take pleasure in any exercise or occasion until scrumptious meals is readily available. Most Koreans are like this. I could spend one afternoon in Central Park right here in New York, however earlier than I do, I have to make gimbap. Filled with some water and an apple, my outing is extra thrilling realizing that it’s in my bag ready for me. Oh, don’t overlook some napkins and chopsticks!

Should you do that, take into consideration me whenever you unwrap your gimbap and sit right down to eat! I’ll provide you with an imaginary praise!

Korean seaweed rice rolls (Gimbap: 김밥)

Mainly, gimbap is a seaweed rice roll manufactured from gim (a sheet of dried seaweed) and bap (rice). So so long as you’ll be able to roll some rice in gim, you’ll be able to say: “Take a look at the gimbap that I made!”

For fillings, you should utilize chopped kimchi should you’re in a rush, or make a traditional gimbap like I do on this video. This recipe makes use of many colourful substances: carrot, eggs, danmuji, spinach (or cucumber), and beef. It takes a little bit longer to arrange. You may exchange spinach with salted cucumber sticks, carrots with imitation crab sticks (or sliced and sauteed purple bell pepper), and beef with sausage or ham.

This recipe is a really genuine, traditional model gimbap that I used to eat and make on a regular basis. Gimbap could be made with every kind of fillings, and I like virtually all of them, aside from a couple of like mayonnaise. I like mayonnaise in my potato salad and in my sandwich, however not in my gimbap. I simply don’t just like the greasy texture.

You could be questioning: “Maangchi, how come you didn’t publish this traditional gimbap sooner?”

Sure, years in the past, I posted my tuna gimbap recipe with a tuna and avocado based mostly filling. I’d been utilizing this recipe for years, even earlier than YouTube was invented, and each time I took it to a celebration, it was all the time a giant hit. The filling is my very own invention – tuna stir-fried with soy sauce, garlic, floor black pepper, and sugar.

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So once I wished to shoot a gimbap video, I selected it as a result of I believed you guys would find it irresistible. However I all the time wished to do a traditional gimbap video too, so right here it’s!

I’ve been making and consuming this traditional gimbap for years, for much longer than my tuna gimbap. It’s one thing that my mother used to make for me for my college picnic. Every time the picnic was introduced, the very first thing to return into my thoughts was this scrumptious gimbap! On that day everybody brings gimbap from dwelling, shares a chunk with their mates, and tries to determine which gimbap tastes higher. We sat within the grass on the facet of the mountain and shared our gimbap and different snacks like candy sweet, yang-gaeng, dried squid, peanuts, boiled chestnuts, and hard-boiled eggs with salt. Nice occasions!

Many mothers additionally ship off their children with an additional gimbap for his or her academics, to specific their thanks for the trainer’s arduous work. You may think about, some academics find yourself with quite a lot of gimbap! As a result of it needs to be consumed that day, they normally share them with different academics, or give them to college students who didn’t carry their very own gimbap. What a touching story.

All proper, sufficient of the lengthy introduction. My tales go on and on once I discuss sure meals. : )

That is the recipe, let’s get critical!

Index

    Elements: (serves 2-3 : 5 rolls)

    • 5 sheets of gim (seaweed paper), roasted barely (typically referred to as “nori” from Japanese)
    • 4 cups cooked rice (the recipe is right here, however make with 2 cups of brief grain rice as an alternative of 1 cup)
    • ½ pound beef skirt steak (or tenderloin, or floor beef)
    • 1 massive carrot, reduce into matchsticks (about 1½ cup)
    • 5 strips of yellow pickled radish (use pre-cut danmuji or reduce into 8 inch lengthy strips)
    • 8  to 10 ounces spinach (1 small bunch), blanched, rinsed in chilly water, and strained
    • 3 eggs
    • 3 garlic cloves
    • 2 teaspoons soy sauce
    • 1 tablespoon plus 1 teaspoon brown (or white) sugar
    • 1½ teaspoon kosher salt
    • 2½ tablespoons toasted sesame oil
    • vegetable oil
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    Instructions

    Rice:

    1. Place freshly made rice in a big, shallow bowl. Gently combine in ½ teaspoon kosher salt and a pair of teaspoons toasted sesame oil over prime with a rice scoop or a wood spoon.
    2. Let it settle down sufficient so it’s now not steaming. Cowl and put aside.

    Spinach:

    gimbap spinach

    1. Mix the blanched spinach, 2 minced garlic cloves, ½ teaspoon kosher salt, and a pair of teaspoons toasted sesame oil in a bowl.
    2. Combine properly by hand and put it on a big platter with the sliced yellow pickled radish.

    Carrots:

    1. Mix the carrot matchsticks with ¼ teaspoon kosher salt. Combine properly and let it sweat for five to 10 minutes. Warmth a pan and add a couple of drops vegetable oil.
    2. Squeeze out extra water from the carrot, then saute for about 1 minute. Put it on the platter subsequent to the spinach.

    gimbap carrot

    Steaks:

    1. Trim the fats from the skirt steaks and slice into ¼ inch large, 3 to five inch strips. Put the strips right into a bowl. Add 2 teaspoons soy sauce, 1 minced garlic clove, ¼ teaspoon floor black pepper,1 tablespoon plus 1 teaspoon brown (or white) sugar, and a pair of teaspoons toasted sesame oil.
      gimbap seasoned beef
    2. Combine properly by hand.
    3. Put aside, and allow them to marinate whereas we do the egg strips.

    Eggs:

    1. Crack 3 eggs in a bowl and add ¼ teaspoon kosher salt. Beat it with fork and take away the stringy chalaza.
    2. Drizzle a couple of drops of oil on a heated 10 to 12 inch non-stick pan. Wipe off the surplus with a paper towel so solely a skinny sheen of oil stays. Flip down the warmth to low and pour the egg combination into the pan. Unfold it into a big circle so it fills the pan.
      gimbap egg filling
    3. When the underside of the egg is cooked, flip it over with a spatula. Take away from the warmth and let it cook dinner slowly within the scorching pan for about 5 minutes, with the final word aim of maintaining the egg as yellow as attainable, and never brown.
    4. Reduce it into ½ inch large strips. Put it subsequent to the spinach on the platter.
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    kimbap fillings

    End steaks:

    1. Warmth up a pan over medium excessive warmth and cook dinner the marinated beef, stirring it with a wood spoon till properly cooked.
      beef filling for gimbap
    2. Put aside.

    Let’s roll gimbap!

    1. Place a sheet of gim on a bamboo mat with the shiny facet down. Evenly unfold about ¾ cup of cooked rice over prime of it, leaving about 2 inches uncovered on one facet of the gim.
    2. Place beef, carrot, yellow pickled radish strip, a couple of egg strips, and spinach within the heart of the rice.
      gimbap making
    3. Use each arms to roll the mat (together with gim and rice) over the fillings, so one fringe of the rice and gim reaches the alternative edge. This facilities the fillings within the roll, in order that they’ll be properly within the center whenever you slice it.
    4. Seize the mat with each arms and and press it tightly as you proceed rolling the gimbap. Push out the mat as you roll, so it doesn’t get wrapped within the gimbap.
      rolling gimbaprolling gimbap rolling gimbap
    5. Take away the roll from the mat on the finish and set the completed roll apart with the seam down, to seal it properly.
    6. Repeat 4 extra occasions with the remaining substances.
    7. Put some toasted sesame oil on the finshed rolls and sprinkle some sesame seeds over prime. Reduce every roll into ¼ inch chunk dimension items with a pointy knife, often wiping it with a moist paper towel or material to wash the starch off and to ease chopping.
      Gimbap rolls
    8. Put it on a plate and serve instantly or pack it in a lunchbox.