My mom used to make gimbop 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 main ingredients and tastes.
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 crab sticks
10 strips of fish cake
perilla oil or sesame oil
gimbal (bamboo mat)
How to Make
Roast seaweed papers slightly. (Or you can buy roasted gim for gimbop.)
Some people mix sesame oil, salt with rice.
But I don't recommend cause it's too rich flavor.
Strain the water from yellow pickled radish.
Split crab sticks into 2 pieces
Boil striped burdock in soy sauce. (Or buy burdock for gimbop.)
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.
1. Use a vegetable peeler to remove the outer rough skin.
2. Sliver carrot like matchstick.
3. Fry carrot matchsticks with ½ teaspoon salt and a few drops of perilla oil.
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 soften.
Let's Roll Gimbop :)
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.
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 different style of Korean gimbop.
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.
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 octupus marinated and fermented in a spicy red pepper sauce, and radish kimchi.
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.