Gimbap: Korean Nori Seaweed Rolls. Gimbap (김밥) is a Korean seaweed rice roll filled with a variety of delicious fillings. Put a sheet of nori, shiny side down and longer side towards you, on a cutting board or a bamboo mat if available. A popular Korean picnic food – Easy kimbap (Korean sushi roll) recipe!
Learn the basics of these Korean-style seaweed and rice rolls and you'll be able to fill them with endless combinations of vegetables, meat, tofu, and Gimbap satisfies in many settings: as a light lunch for both adults and kids, as an easy-to-carry picnic and hiking snack, or even as a party appetizer. Gimbap Gimbap (김밥) is a Korean dish made from cooked rice and other ingredients that are rolled in gim—dried sheets of nori seaweed—and served in bite-sized. How to make Kimbap – Korean Seaweed Rice Roll. You can have Gimbap: Korean Nori Seaweed Rolls using 14 easy ingredients and 9 easy steps. Learn how to cook yummy food.
Ingredients of Gimbap: Korean Nori Seaweed Rolls
- You need 700 grams of Plain rice (150 g per roll).
- Prepare 2 tbsp of ○ Sesame oil.
- It’s 2/3 tsp of ○ Salt.
- Prepare 1 tbsp of ○ White sesame seeds.
- Prepare 5 of whole sheets Nori seaweed (Japanese type is OK).
- Prepare of Fillings of your choice:.
- Prepare 1 of Takuan (yellow dried and pickled daikon radish).
- It’s 4 of Eggs.
- You need 1/2 of Cucumber.
- You need 1/2 of Carrot.
- You need 1/3 bunch of Spinach.
- Prepare 1 of Fish sausage (or imitation crab sticks).
- Prepare 100 grams of Beef.
- Prepare 1 of Kimchi.
AT the end wrap the entire seaweed roll with bamboo roll and gently squeeze to secure. When all the seaweed rolls are completed into logs, put a little bit of sesame oil on your palm and rub the. It is traditional picnic fare and a staple of a Korean schoolboy's lunch. While it resembles Japanese sushi (and was certainly informed by that) it can be more savory than fishy—although the fishy part is not a bad thing.
Gimbap: Korean Nori Seaweed Rolls step by step
- Mix the ○ ingredients into the rice. Alternatively, you can add the sesame oil and salt to the rice before cooking it, and add the sesame seeds to the cooked rice..
- Make the fillings ready. You can use whatever you like or have on hand. I made these with lots of filling. Cut the takuan pickles into 6-7 mm thick slices. Season the eggs with sugar and salt, make tamagoyaki (rolled omelette) and cut into 6 to 7 mm slices..
- De-seed the cucumber and slice lengthwise thinly. Cut the carrot into about the same size, boil then stir fry in a little oil, and season with a little salt. Blanch the spinach, refresh in cold water, squeeze out well and mix with a little sesame oil and salt..
- Cut the fish sausage into 6 to 7 mm thick pieces too. (If you're using crab sticks, split them in half lengthwise.) If you're using thinly sliced beef chop it up and stir fry it, and season with sugar and soy sauce or yakiniku sauce. You can use ground beef too. Squeeze out the kimchi lightly..
- Spread a sheet of nori seaweed as thinly as possible with rice. Be sure not to put any rice on the edges, which will overlap..
- Add the fillings, and roll up fairly loosely..
- When the rolls are made, brush the surfaces with a little sesame oil. Put some salt on your hands and spread it lightly over the surface too. Sprinkle on some sesame seeds to taste. If possible, keep them wrapped in plastic wrap for a while to allow the rolls to soften and meld..
- Cut into about 1 cm wide (rather thin) slices and they're done! Wipe your knife with a moistened kitchen towel while cutting in order to have nice looking slices. (This is a no-kimchi version.).
- This is a kimchi version. Kimchi and rice together is sooo good!.
For example it might include bulgogi style beef. Korean kimbap are rice rolls that look a lot like sushi. Kimbap, one of Korea's most popular snacks, can have all sorts of fillings; this very classic version is a great place to start. But for this recipe, I'm introducing the most common ingredients for a classic Korean kimbap roll, including imitation crab stick, ham, pickled. A wide variety of korean sushi nori seaweed options are available to you, such as drying process, variety, and processing type.