Gimbap/or kimbap is a delicious Korean appetizer or snack that is often nicknamed "Korean sushi" because of its appearance. "Gim" means dried sheet of seaweed which are also called "nori" in Japanese and "bap" means rice. Unlike sushi however, gimbap isn't considered a delicacy and doesn't consist of raw fish in the rolls. Gimbap can feature scrambled eggs, Japanese glutinous rice, carrots, cucumbers, pickled daikon (a type of Japanese white radish), beef bulgogi (Korean for "grilled beef"), fish cakes, spinach, cabbage kimchi, and mushrooms. Gimbap was one of the first Korean dishes that I've tried and when I did, I fell in love with it instantly and just had to learn how to make it at home. After many tries I came up with this easy recipe using the common vegetables I usually have on hand.
Above: Veggie gimbap which has scrambled egg, spinach, and carrots
Above: kimchi gimbap which has my homemade Napa cabbage kimchi and scrambled eggs in it
Above: Japanese rice used to make sushi and gimbap/kimbap
Above: Nori sheet, sauteed spinach, sesame seeds, carrots, and scrambled egg cut into strips
Above: cooked Japanese rice
Ingredients:
-2 cups sushi rice (cooked to package directions or see my sushi rice instructions)
-5 nori sheets ( a type of seaweed that you wrap sushi with)
-1 cup chopped Napa cabbage kimchi (see my recipe)
-2 scrambled eggs sliced into thin strips
-1/2 cup fresh spinach seasoned with 1 tsp. Kadoya sesame oil and 1 tsp. soy sauce (for more info on the seasonings see here)
-1/2 cup julienned carrots
-sesame seeds
-a bamboo mat for rolling (you can still roll without it but it makes it easier)
Steps:
Follow package directions for cooking the rice. Let the rice cool off for about 15 minutes. Cook eggs, let cool, slice into strips, and set aside. Sautee the spinach for 2 minutes on low heat and set aside. If using kimchi, cook kimchi for 3 minutes and let cool off.
On a cutting board place a sheet of nori. Add a small ball of rice and gently spread throughout the sheet, making sure that there is about one inch of all the edges that isn't covered in rice. Sprinkle sesame seeds onto the rice. Place a strip of egg onto the middle of the sheet. If making veggie gimbap, gently add the spinach and about two or 3 sliced carrots. If making kimchi gimbap, add a few pieces of kimchi on top of the egg.
Place the bamboo mat underneath the seaweed sheet then take one end of the nori and with the bamboo mat, gently roll the sheet over the inner ingredients. Gently squeeze all parts of the roll with the bamboo mat. Remove the bamboo mat and dip a knife in water and cut the roll into thin slices.
Repeat all the steps until all the ingredients are used up. Gimbap should be eaten within at least 2-3 days after making them, that is if there are any leftovers. Enjoy!
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