Spring has come! It’s the time when we must make some delicious food, pack a lunch box, and go to a picnic. I can’t enjoy any activity or event unless delicious food is available.
It is a word derived from two Korean words as follows; The word gim means “seaweed.” Bap means “rice.”
Most Koreans have this mindset. I may spend one afternoon in Central Park here in New York, but before that, I need to make gimbap.
Being packed with some water and an apple, my day out is way more interesting knowing it’s just hanging in my bag waiting for me. Oh, and don’t forget some napkins and chopsticks!
In short, gimbap means gim plus bap, or seaweed plus rice. Thus, as long as you can roll some rice with him, you could say, “Look at the gimbap I made!”For fillings, you can use chopped kimchi if you are in a hurry, or make a classic gimbap.
This recipe uses many colorful ingredients; that is, carrot, eggs, danmuji, spinach (or cucumber), and beef. In its preparation, it is a bit longer compared to the first recipe. For instance, spinach can be replaced by salted cucumber sticks, carrots by imitation crab sticks or sliced and sauteed red bell pepper, and beef by sausage or ham.
INGREDIENTS:
1. Gim (Seaweed)
You will need roasted seaweed sheets also known as gim or nori. Gim and nori are generally easily found in any Asian grocery shop and can also be found online.
2. Bap (Rice)
Only short-grain sticky Korean rice is proper for gimbap. The rice is seasoned by mixing it up with a small amount of sesame oil, salt, and sesame seeds.
3. Filling Options:
- Danmuji (Pickled Radish): Bright yellow pickled radish adds a tangy crunch.
- Carrots: Julienned and lightly sautéed in a bit of oil to soften them.
- Spinach: Blanched, seasoned with salt and sesame oil.
- Eggs: Whisked, cooked into a thin omelet, and sliced into long strips.
- Proteins: Common protein options include strips of beef, fish cakes, crab sticks, or even tofu for a vegetarian option.
4. Seasonings:
- Sesame oil: For seasoning the rice and spinach, and brushing on the rolls for a shiny finish.
- Salt: For seasoning the rice and fillings.
- Sesame seeds: To sprinkle on the rice for added texture.
Preparation Method for Traditional Gimbap
Step by Step End Now that we have all the ingredients ready, let’s dive into how you make classic gimbap from scratch.
Step 1:
Preparing Rice Cook your rice the way you like it best prepared, preferably in a rice cooker. Once your rice is cooked, cool the rice a bit, then toss it with a small amount of sesame oil, a pinch of salt, along with some toasted sesame seeds to add subtle nutty flavor and sticky when rolled.
Step 2:
Preparing the Fillings Meanwhile, as the rice is steaming, it’s the right time to prepare the fillings:
Danmuji: Slice the preserved radish into long strips.
Carrots: Peel and julienne. Sauté them in a little oil over medium heat until they become slightly softened, about 2-3 minutes.
Spinach: Blanch the spinach in boiling water for about 30 seconds and plunge them immediately into ice-cold water. Squeeze as much moisture out of them as possible. Then drizzle with sesame oil and salt.
Eggs: Beat with a little salt and then, set them aside, scrambled to a thin omelet. When set, cut into thin long strips.
Protein: If you choose to use beef, fish cakes, or tofu, cook and season the type of protein you like best. Cut it into very thin slices or julienne it so it rolls easily.
Step 3:
Assemble the Gimbap Place a sheet of gim (seaweed) shiny side down on a bamboo rolling mat.
On the bottom ⅔ of the seaweed, spread a thin, even layer of rice.
Don’t overfill with the rice-the seam does get mighty hard to roll, once you’ve overfilled that.
Lay the fillings across the middle of the rice horizontally. A common combination is a strip of pickled radish, carrots, spinach, egg, and protein.
Roll the seaweed up tightly with the bamboo mat, starting with the side that has the fillings inwards. Press the roll gently down to ensure that your ingredients are compacted inside.
After rolling the gimbap, brush some little sesame oil outside to shine; sprinkle some sesame seeds on top.
Step: 4
Cut and Serve Cut the gimbap into ½-inch pieces using a sharp knife. Clean the knife between cuts using a damp cloth, so they’re clean. Serve on a plate and arrange them in that manner, with your favorite soy sauce or similar dipping sauce.
How to Ensure Perfectly Rolled Gimbap Rolls: Tips
The ratio of rice. One should not add too much rice because the roll would be too big and it would become impossible to eat. It will express all its fillings’ flavors if one has a thin layer.
Roll Tightly: To give gimbap slices a good appearance, you want to roll the seaweed and rice in very tightly. To compress the roll, you can use the bamboo mat.
Custom Fillings: You can actually customize this gimbap according to your taste. If you prefer it to be vegetarian or even with tofu, mushrooms, and vegetables, that’s perfect for you.
Gimbap is most enjoyable when served fresh although can be stored in the refrigerator. Unfortunately, the rice sometimes hardens a bit after a while.
Variations of Gimbap Once you know the basic recipe for classic gimbap, you can really play around with different fillings and variations:
Vegetarian Gimbap: You can use tofu or mushrooms as your protein source for a veggie-friendly option. Kimchi Gimbap Add a spoonful of kimchi for a spicy zip. Tuna Gimbap: Thicken tuna filling by mixing canned tuna with mayonnaise and seasonings. Variations of Gimbap.
CONCLUSION:
Classic gimbap is an amazing versatile dish. In theory, one can go endless with all the variations. It is great to do as a meal prep, perfect for a picnic, or a filling meal at home. If you’re a Korean food newbie or an advanced chef, this recipe is a must-try for its simplicity and taste.
Let’s collect our ingredients, roll up our sleeves, and enjoy the process of making and eating classic gimbap!