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The Korean meal gimbap, also known as kimbap in romanization, is made with cooked rice and various types of meat, veggies, and fish that are then wrapped in gim, or dried seaweed sheets, and served in bite-sized slices. It's unclear where gimbap came from. Some sources claim it is a modernised version of bokssam from the Joseon Dynasty, while others claim it is descended from Japanese norimaki, introduced during Japanese colonial control. Nevertheless, it has subsequently developed into a unique dish. [6] The dish, combined with danmuji (yellow pickled radish) and kimchi, can be consumed as a light lunch or as part of a packed meal, or dosirak, that is eaten during picnics and outdoor events. Both in South Korea and overseas, it is a preferred takeout dish. Although they resemble one another, kimbap is not sushi because the rice in kimbap is drizzled with a small amount of sesame oil for a fragrant and savoury curve. Each type of rice roll's traditional filling is also highly distinctive. Fresh, raw fish is frequently the star element in sushi, but the majority of the fillings in kimbap are cooked. Depending on the cook and the eater, different fillings will be used.
Ingredients
For Rice
1. 2 cups cooked short-grain white rice
2. 2 teaspoons sesame oil
3. 2 teaspoons kosher salt
For the Filling:
1. 1 medium carrot, peeled and julienned
2. Kosher salt, to taste
3. 1 medium cucumber, peeled, seeded, and julienned
4. 2 large eggs, beaten
5. 4 sheets of dried nori
6. Optional: 8 ounces of cooked beef bulgogi
7. 1 (10-ounce) package of frozen spinach, cooked and squeezed dry
8. 1/2 cup pickled radishes, drained and julienned
9. Optional: 12 ounces imitation crab, cut into long strips
kimbap/ pinterest.com
1. Assemble the components.
2. Warm rice should be combined with salt, sesame oil, and sesame seeds in a mixing bowl. Mix well, then set aside.
3. The carrot should be quickly stir-fried in a very hot nonstick skillet, sprinkled with salt, and removed after 2 or 3 minutes. Reserve and put aside.
4. The cucumber should be stir-fried in the same hot skillet for two to three minutes, then removed from the pan. Reserve and put aside.
5. Eggs are whisked in a small bowl. In the nonstick skillet, cook the eggs for 1 minute to make a flat omelette.
6. After one side has been browned, carefully flip it over and cook the other side for an additional minute.
7. Cut the omelette into long strips after removing it from the pan. Reserve and put aside.
8. Lay one of the dried seaweed pieces shiny side down on a piece of aluminium foil or a bamboo sushi roller.
9. On the bottom third of the seaweed, distribute around 1/2 cup of the cooked rice, leaving the top third empty. When rolling, keep a bowl of water close by to moisten your hands; this will assist seal the rolls and stop the rice from sticking to your hands.
10. Lay 2 ounces of the bulgogi (if using) on top of the flattened rice, about halfway up from the seaweed's base. Remember that if you add too much filling, the roll can be too tough to roll and cut. Place the meat in a horizontal strip.
11. Add 1/4 of the following fillings: egg, carrot, spinach, cucumber, radishes, and, if using, imitation crabmeat.
12. To keep the fillings in place, roll tightly starting from the bottom, as if you were rolling a sleeping bag.
13. Pull the roll toward the end of the bamboo mat as you keep rolling. To keep the roll together, dab a tiny bit of water along the top seam and close.
14. With the remaining dried seaweed sheets, repeat the assembly procedure. Keep the rolls chilled until you're ready to serve.
15. Serve each roll after cutting it into 7 to 8 pieces. Enjoy.
