What is kimbap (or gimbap)?
Gimbap ( 김밥 ) is a korean seaweed rice roll filled with a kind of delectable fillings. Gim is dried sheets of seaweed, and bap means rice .
We all grew up on these rice rolls. They were a must for our school field trips and outdoor activities american samoa well as family road trips ! Whether it ’ s the anticipation the night before or watching the early on dawn formulation by ma to pack these in lunch boxes, there is no other dish that takes me binding to my childhood like these seaweed rice rolls !
today, kimbap is the most popular on-the-go meal in Korea. You can practically find kimbap everywhere, and it ’ s popular with adults and kids alike. Try them yourself and be prepared to fall in love with these delightful Korean rice rolls.
There are many variations of kimbap these days, but the best one for me is the authoritative kimbap my mother used to make for us on our field trip/picnic days. This kimbap recipe is that classic version that I grew up on .
It takes some time to prepare the individual fillings, but the summons is easy and fun .
Rice for kimbap
In this kimbap recipe, I used white, short grain rice, which is typical. For healthier options, I sometimes mix in some brown rice or multigrain rice. It ’ s important to cook the rice slenderly drier than normal by using a bite lupus erythematosus water. then, lightly season it with sesame oil and salt for a balmy and savory note Korean kimbap is known for.
Gim (seaweed sheets)
For making gimbap, seaweed sheets need to be slenderly thick to be able to hold the rice and all the fillings. They are besides lightly roasted. You can find cook seaweed sheets for kimbap ( or sushi ) at Korean/Asian markets .
Variations
Although kimbap fillings have evolved to include all sorts of things, the classic ingredients are yellow pickle radish ( danmuji ), eomuk ( pisces patty ), carrots, spinach, eggs, and beef. You can use any tender cut of beef. Thin bulgogi kernel or anchor gripe works capital .
Braised burdock root ( 우엉 ) is besides park in classic gimbap. You can normally find packages of burdock etymon pre-prepared for gimbap normally following to yellow pickled radishes ( danmuji ). Or, you can make your own, using my recipe .
With different fillings cooked individually, gimap has an concern combination of textures and flavors. And because the ingredients are well seasoned, we don ’ metric ton normally eat gimbap with a sauce .
Rolling kimbap
How difficult is the rolling process ? It takes some rehearse, but don ’ thymine be scared ! You ’ ll find it much easier with your second roll. Most importantly, roll it tightly by putting firm, evening blackmail with your hands all over the roll .
ready to roll ?
Tips for making kimbap
- Freshly cooked rice is best for making gimbap.
- Mix the rice with sesame oil and salt while the rice is still warm.
- Wet your fingers before spreading the rice onto the seaweed to prevent the rice from sticking to your hands. It’s easiest to have a small bowl with water next to your rolling-station so that you can wet your hand in between rolls.
- Use a sharp knife for cutting your rolls. You need to make a clean slicing motion and make the full slice in one go without pressing on the roll.
- Store the sliced gimbap in an airtight container. Gimbap is best eaten on the day it’s made, but you can keep it in the fridge and reheat either in the microwave or in a pan. Sometimes, we dip refrigerated gimbap in egg batter and pan fry. A delicious way to revive gimbap!
More kimbap recipes
Tofu gimbap – vegan gimbap
Mini gimbap ( Mayak gimbap )
Tuna gimbap
Folded gimbap
Myulchu gimbap
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Kimbap (or gimbap)
from
votes
Main Course, Snack
Prep Time:
25
minutes
Cook Time:
20
minutes
Total Time:
50
minutes
Servings:
5
Print Recipe
Ingredients
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2 cups uncooked short grain rice standard measuring cup not the cup that comes with a rice cooker
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1 tablespoon sesame oil
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salt to taste starting signal with 1/2 teaspoon
For the beef
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8 ounces list tender beef, cut into 1/2 inch-thick long strips ( or bulgogi meat or background gripe )
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2 teaspoons soy sauce sauce
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1 teaspoon rice wine
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( or mirin )
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1 teaspoon sugar
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1 teaspoon sesame vegetable oil
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1/2 teaspoon minced garlic
For the vegetables
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1 bunch spinach, about 8 ounces
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1 teaspoon sesame oil
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salt to taste – about 1/4 teaspoon
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2 medium carrots, julienned ( or 1/2-inch thick long strips )
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5 scandalmongering pickled radish ( danmuji, 단무지 ) strips, 1/2-inch thick
For the fish cake
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1 tabloid fish cake – eomuk ( 어묵 )
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1 teaspoon soy sauce
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1/2 teaspoon sugar
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1/2 teaspoon sesame petroleum
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2 eggs
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5 gimbap gim ( 김밥용 김 ), seaweed sheets
Instructions
- Cook the rice using a little less water than usual. ( Freshly cooked rice is best for gimbap. )
Cut the beef into sparse strips ( about 1/2-inch midst ). Mix well with the following 5 seasoning ingredients. Stir-fry over medium-high heat until cooked through, 2 – 3 minutes .
Bring a boastfully pot of water to a churn over high heat and prepare an ice bathe. Blanch the spinach, place immediately in the frosting bath, then squeeze out water. Season with the sesame petroleum and salt .
Julienne the carrots. Heat a lightly oiled pan over medium-high heat. Stir-fry the carrots until softened. Lightly season with a pinch of strategic arms limitation talks .
Cut the pickled radish lengthways into 1/2-inch slurred strips ( unless you bought a pre-cut box ) .- crack and beat the eggs, in a bowl with a spoon or a fork. Stir in a emergency of salt. Heat a humble non-stick pan over medium-low heat. Add the eggs to the pan. When the bottomland is set, flip it over. Transfer to a cutting display panel. Cut lengthwise into 3/4-inch thick strips.
Cut the fish cake lengthways into 3/4-inch dense strips. Heat the pan with a small bit of anoint over medium inflame. Stir child with the soy sauce, sugar, sesame vegetable oil and a short bit ( about 1 teaspoon ) of vegetable anoint over medium heating system until softened, about 2 minutes .
Arrange all the ingredients in concert on a plate.When all the other ingredients are ready, remove the rice from the rice cooker .
While the rice is still hot, add the sesame oil and salt. Mix well by lightly folding with a rice toddle or big spoon until evenly seasoned. Add more salt to sample. The rice will cool down during this summons and be cook to be used .
Put a sheet of nori, glistening english down and longer side towards you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the seaweed sheet, using a rice paddle or your fingers preferably .
Lay the fix ingredients on acme of the rice close to the side toward you .
Lift the integral bottom edge with both hands and bun over the filling aside from you, tucking in the occupy with your fingers .
Put firm blackmail over the wind with the help oneself of the bamboo flat, if using, to close everything in tightly. then, continue to roll again, putting blackmail evenly over the roll using both hands .
Rub or brush the axial rotation with a short bite of sesame oil for extra season and glazed expect. Apply a small bit of sesame oil to a abrupt knife. ( This will keep rice from sticking to the knife. Repeat as necessary after each cut. Wipe the knife with a damp towel if the rice still sticks. ) Cut the roll into 1/2-inch thick bite sizes .
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Tried this recipe ? Mention @ koreanbapsang or tag # koreanbapsang This gimbap recipe was primitively posted in May 2012. I ’ ve updated it here with more data, modern photos and minor changes to the recipe .
