김밥

Gimbap

Seaweed rice rolls 

Ingredients

  • 2 sheets seaweed (dried, nori)

  • 1 cup (120g) short grain rice, cooking directions below

  • 1 tsp (5ml) sesame oil

  • 1 tsp (5ml) salt

Optional ingredients, filling

  • 1/2 cucumber, cut into long strips

  • 10oz (300g) of spinach, parboiled and shocked

  • 2 pickled radish, cut into strips

  • 1/2 medium sized carrot, julienned

  • 2 cooked eggs. To cook, whisk in a small bowl. Heat a non-stick skillet to medium-low. Pour in eggs and rotate skillet til the bottom is evenly coated. Cook until firm (2 minutes), without flipping. Remove from skillet in 1 piece. Julianne or chiffonade.

  • 4oz (230g) beef (bulgogi), cooked

  • Imitation crab

Serves 2

 
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Step 1 - Cooking the Rice

  • Combine 3/4 cups uncooked rice and 1 cup water in a saucepan. 

  • Soak the rice for 15 minutes. 

  • Over medium-high heat, bring to a soft boil. Reduce heat to low. Cover and simmer for 20 minutes, until water is absorbed.

  • Remove from heated let stand covered, 10 minutes.

Step 2 - Roll the Seaweed and Rice 

  • Using a bamboo sushi roller or a piece of plastic wrap, lay the dried seaweed shiny side down.

  • Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare. Tip: Dampen your fingers to keep the rice from sticking to your hands.

  • Lay the first ingredient down, about 1/3 of the way up from the bottom of the seaweed.

  • Lay the other fillings down on top.

  • Begin rolling the gimbap, starting at the bottom. Use the plastic wrap or sushi roller to help squeeze the roll.

  • As you continue to roll, pull the roll toward you to ensure it is tight.

  • Spread a tiny dab of water along the top seam to hold the roll together.

  • Set aside and continue with other seaweed sheets.

  • Using a sharp knife, cut each roll into 8 pieces. Each cut should be one, long motion.

Enjoy alone or with your favorite dipping sauce

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