Recipe for popular Korean dish Gimbap

Gimbap, also known as kimbap, is a popular Korean dish made from steamed white rice (bap) and various other ingredients, rolled in sheets of dried seaweed (gim). The rolls are sliced into bite-sized pieces and often served as a snack or light meal.

Gimbap is often enjoyed with pickled radish and soy sauce, and it is a popular choice for picnics and on-the-go meals due to its convenience and portability. Common fillings include vegetables, eggs, and imitation crab, though variations can include beef, tuna, or other proteins.

Our recipe for Gimbap (Korean Seaweed Rice Rolls) continues after this advertisement:

Gimbap (Korean Seaweed Rice Rolls) Recipe

Ingredients:

For the Rice:

• 3 cups short-grain white rice
• 3 1/2 cups water
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 tablespoon sesame oil

For the Filling:

• 1 large carrot, julienned
• 1 cucumber, julienned
• 1/2 pound spinach, blanched and squeezed dry
• 4 eggs, beaten and cooked into thin omelets, then sliced into strips
• 1 package of imitation crab sticks (optional)
• 1 pickled radish (danmuji), cut into strips
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 tablespoon sugar

For Assembly:

• 8 sheets of roasted seaweed (gim/nori)
• Sesame seeds (optional)
• Soy sauce for dipping (optional)

Instructions:

Prepare the Rice:

1. Rinse the rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stove with the measured water.
2. Once the rice is cooked, transfer it to a large bowl. Add the rice vinegar, sugar, salt, and sesame oil. Mix well to combine and let it cool to room temperature.

Prepare the Fillings:

1. Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the julienned carrots and cook until they are tender. Set aside.
2. In the same pan, add the spinach with minced garlic, soy sauce, and sesame oil. Cook for a few minutes until the spinach is well seasoned. Set aside.
3. Cook the beaten eggs in a lightly oiled pan to make thin omelets. Once cooked, slice the omelets into strips. Set aside.
4. Prepare the cucumber, pickled radish, and imitation crab sticks by cutting them into strips.

Assemble the Gimbap:

1. Place a sheet of seaweed shiny side down on a bamboo mat or clean surface.
2. Spread a thin layer of seasoned rice over two-thirds of the seaweed sheet, leaving the top third empty.
3. Place a few strips of each filling (carrots, cucumber, spinach, egg, pickled radish, and imitation crab sticks) horizontally across the middle of the rice.
4. Starting from the bottom, carefully roll the seaweed and rice over the fillings, using the bamboo mat to press and shape the roll tightly. Continue rolling until you reach the end of the seaweed sheet.
5. Use a little water to seal the edge of the seaweed.

Slice and Serve:

1. Using a sharp knife, slice the gimbap rolls into bite-sized pieces.
2. Arrange on a plate and sprinkle with sesame seeds if desired.
3. Serve with soy sauce for dipping.

Enjoy your homemade gimbap!

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