Cookbook:Gimbap
Gimbap | |
---|---|
Category | Side dish recipes |
Time | 30 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Korean Cuisine
Gimbap is a popular snack or lunch dish in Korea. Its primary ingredients are gim (sheets of dried seaweed) and bap (rice).
Ingredients
edit- Yellow pickled daikon radish
- Spinach
- Salt
- Sesame oil
- Sesame seeds
- Carrots
- Ground pepper
- Vegetable oil
- Eggs
- Steamed short-grain or sushi rice
- Gim seaweed
- Tuna, ham, sausage, or any other kind of cooked meat
Special equipment
edit- Bamboo gimbap/sushi rolling mat (gimbap mari)
Procedure
edit- Slice radish lengthwise, about 1 cm thick.
- Boil water and add spinach. Boil for about 10 seconds, then drain it.
- Rinse the spinach with cold water, and squeeze all the water out. Season with salt, sesame oil, and sesame seeds.
- Shred carrots about 2 inches (5 cm) long. Stir-fry it with salt, pepper, and vegetable oil. You don’t have to cook it all the way through.
- Crack about 4–5 eggs into a little bowl. Mix well, and season with salt and pepper. Transfer beaten eggs to a hot greased skillet, and cook like an omelet until it is solid. Cut lengthwise, about 1 cm thick.
- Mix rice, 2 tbsp of oil, and sesame seed together.
- Place the mat on a flat surface and place a sheet of seaweed on top. Spread a layer of seasoned rice on top of the seaweed, and arrange the eggs, carrots, spinach, radish, and meat on top of that in long strips.
- Use the bamboo mat to tightly roll everything up, with the fillings on the inside and the seaweed on the outside.
- If desired, slice the roll into rounds.
Notes, tips, and variations
edit- Avoid spreading the rice too thick on the seaweed, which will make it hard to roll up.
- Gimbap is good to pack for lunch or a snack, and it makes great picnic food.