My mom used to make gimbap for me when I go on a school excursion. I was waiting impatiently for yummy rice roll the previous night. Gimbap is classically made of a sheet of dried seaweed (gim), some kind of fillings, and rice (bap). I'd like to make healthy gimbap thinking of my moms' without a synthetic flavoring matter. It comes in many different forms and varying in style according to the main ingredients and tastes.
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| Korean Gimbap |
Ingredients (10 rolls)
5 cups cooked rice or instant rice
10 sheets of seaweed paper
1 large carrot
10 strips of danmuji (yellow pickled radish)
1 small bunch spinach
5 eggs
5 crab sticks
10 strips of fish cake
perilla oil or sesame oil
vegetable oil
salt
gimbal (bamboo mat)
How to Make
.JPG "chungmu gimbap classical cooked rice danmuji gwangjang market kimchi korean food Korean Foods mayak gimbap samgak gimbap seaweed paper seoul sesame oil South Korean yellow picked radish")
Roast seaweed papers slightly. (Or you can buy roasted gim for gimbap.)
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Some people mix sesame oil, salt with rice.
But I don't recommend cause it's too rich flavor.
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Strain the water from yellow pickled radish.
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Split crab sticks into 2 pieces
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Boil striped burdock in soy sauce. (Or buy burdock for gimbap.)
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.JPG "chungmu gimbap classical cooked rice danmuji gwangjang market kimchi korean food Korean Foods mayak gimbap samgak gimbap seaweed paper seoul sesame oil South Korean yellow picked radish")
1. Crack 5 eggs and add ½ teaspoon salt in a bowl and beat in eggs
2. Oil a heated frying pan and cook the egg keeping it yellow not brown.
3. Cut it ⅓ inch wide strips.
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1. Use a vegetable peeler to remove the outer rough skin.
2. Sliver carrot like a matchstick.
3. Fry carrot matchsticks with ½ teaspoon salt and a few drops of perilla oil.
.JPG "chungmu gimbap classical cooked rice danmuji gwangjang market kimchi korean food Korean Foods mayak gimbap samgak gimbap seaweed paper seoul sesame oil South Korean yellow picked radish")
.JPG "chungmu gimbap classical cooked rice danmuji gwangjang market kimchi korean food Korean Foods mayak gimbap samgak gimbap seaweed paper seoul sesame oil South Korean yellow picked radish")
1. Blanch, rinse in cold water and strain the water from spinach.
2. Mix squeezed spinach with ½ teaspoon salt, a few drops of perilla oil, and sesame
2. You can replace spinach with salted cucumber sticks.
* But I recommend spinach because salted cucumber can be easily softened.
Let's Roll Gimbop :)
.JPG "chungmu gimbap classical cooked rice danmuji gwangjang market kimchi korean food Korean Foods mayak gimbap samgak gimbap seaweed paper seoul sesame oil South Korean yellow picked radish")
.JPG "chungmu gimbap classical cooked rice danmuji gwangjang market kimchi korean food Korean Foods mayak gimbap samgak gimbap seaweed paper seoul sesame oil South Korean yellow picked radish")
1. Place a sheet of gim on a bamboo mat and spread ½ cup of bap over top of it.
2. Place all ingredients on the edge of the rice and roll the gimbap.
* Be careful not to wrap the mat and a sheet of gim together.
.JPG "chungmu gimbap classical cooked rice danmuji gwangjang market kimchi korean food Korean Foods mayak gimbap samgak gimbap seaweed paper seoul sesame oil South Korean yellow picked radish")
After the gimbap has been rolled and sliced, it is typically served with danmuji and boiled fish paste soup or egg soup. I served them with mul Kimchi (literally "water Kimchi") made by my mother-in-law. It's yummy. :)
Let's check the different styles of Korean gimbap.
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| Samgak Gimbap |
Samgak gimbap is a triangle-shaped gimbap sold in many convenience stores in South Korea. A lot of Koreans eat it for their simple breakfast.
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| Chungmu Gimbap |
Chungmu gimbap is a gimbap made with only rice as the filler ingredient. It is traditionally served with side dishes of kolddugi muchim, sliced baby octopus marinated and fermented in a spicy red pepper sauce and radish kimchi.
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| Mayak Gimbap |
Mayak (means drug) gimbap sold at Gwangjang Market in Seoul is called this because it is said to be addictive because of its deliciousness when dipped in the accompanying soy-based sauce.
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