Remember the meatballs from World on a Plate last month? This time, we are going on a picnic! When it comes to picnics, the first thing that comes to every Korean’s mind is gimbap (also spelled kimbap). We all grew up on these rice rolls. They were a must (no exceptions) for our school field trips and outdoor activities as well as family road trips! Whether it’s the anticipation the night before or watching the early morning preparation by mom to pack these in lunch boxes, there is no other dish that takes me back to my childhood like gimbap. Today, gimbap is the most popular on-the-go meal in Korea. They are practically sold everywhere.
To make gimbap, the rice is rolled in seaweed with various fillings. Traditionally, the rice is lightly seasoned with sesame oil and salt. The fillings are individually seasoned and cooked, yielding an interesting combination of textures and flavors. Everything is well seasoned, so gimbap is not served with sauce. There are many variations these days, but the best gimbap to me is the traditional version my mother used to make for us on our field trip/picnic days. So, here is how to make gimbap the traditional way! It takes some time to prepare the individual fillings, but the process is easy. How hard is the rolling process? You’ll find it much easier with your second roll. I hope you make some gimbap soon and go on a picnic to enjoy the beautiful spring weather!
Update: The gimbap below includes seasoned burdock (우엉), which is commonly used in gimbap. You can usually find packages of burdock pre-prepared for gimbap next to yellow pickled radishes (danmuji).
- 2 cups (standard measuring cup not the cup that comes with a rice cooker) uncooked short grain rice
- 1 tablespoons sesame oil
- salt to taste (start with 1/2 teaspoon)
- 8 ounces lean tender beef, cut into 1/2 inch-thick long strips
- (You can also use thin bulgogi meat or ground beef)
- 2 teaspoons soy sauce
- 1 teaspoon rice wine (or mirin)
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon minced garlic
- 1 bunch spinach (about 8 ounces)
- 1 teaspoon sesame oil
- salt to taste - about 1/4 teaspoon
- 2 medium carrots, julienned (or 1/2-inch thick long strips)
- 5 yellow pickled radish (danmuji) strips (1/2-inch thick)
- 1 sheet fish cake - eomuk
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 2 eggs
- 5 gim (aka nori) sheets
- Cook the rice using a little less water than usual. (Fresh cooked rice is best for gimbap.)
- Cut the beef into thin strips (about 1/2-inch thick). Mix well with the next 5 seasoning ingredients. Stir fry over medium high heat until cooked through, 2 - 3 minutes.
- Bring a large pot of water to a boil over high heat and prepare an ice bath. Blanch the spinach, place immediately in the ice bat, then squeeze out water. Season with the sesame oil and salt.
- Julienne the carrots. Heat a lightly oiled pan over medium high heat. Stir fry the carrots until softened. Lightly season with pinch of salt.
- Cut the pickled radish lengthwise into 1/2-inch thick strips (unless you bought a pre-cut package).
- Crack and beat the eggs, in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a small non-stick pan over medium low heat. Add the eggs to the pan. When the bottom is set, flip it over. Transfer to a cutting board. Cut lengthwise into 3/4-inch thick strips.
- Cut the fish cake lengthwise into 3/4-inch thick strips. Heat the pan with a little bit of oil over medium heat. Stir fry with with the soy sauce, sugar, sesame oil and a little bit (about 1 teaspoon) of vegetable oil over medium heat until softened, about 2 minutes.
- Arrange all the ingredients together on a plate.When all the other ingredients are ready, remove the rice from the rice cooker.
- While the rice is still hot, add the sesame oil and salt. Mix well by lightly folding with a rice paddle or large spoon until evenly seasoned. Add more salt to taste. The rice will cool down during this process and be ready to be used.
- Put a sheet of gim, shiny side down and longer side toward you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the gim, using a rice paddle or your fingers preferably.
- Lay the prepared ingredients on top of the rice close to the side toward you.
- Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers.
- Put firm pressure over the roll with the help of the bamboo mat, if using, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.
- Rub or brush the roll with a little bit of sesame oil for extra flavor and shiny look. Apply a little bit of sesame oil to a sharp knife. (This will keep rice from sticking to the knife. Repeat as necessary after each cut. Wipe the knife with a damp towel if the rice still sticks.) Cut the roll into 1/2-inch thick bite sizes.
Thanks.
Caroline
I have never made Korean rolls, only Japanese but I confirm that rolling gets easier and even if one obtains messy, unequal rolls, they taste heavenly, they are healthy and so much better than boring sandwiches. I have been making rolls for several years now and I always take them on long car trips instead of sandwiches.
Next time I have to do it Korean way!
(And yes, they don't even compare to yours...)
Now, I love "grown up" kimbap that has seasoned kimchi, perilla leaves and myulchi bokkeum in it. Spicy and delicious. Of course kids don't like this as much.
Mabel @
mdcooksfor2.blogspot.com
Just found your blog today. I've added you to my blogroll so I can have access to my favorite Korean recipes. I would love to learn recipes from my mother but we can't seem to find the time to cook together. Anyway, great job and I love your pics. Just on a curious note, what kind of camera/lens do you use and who takes the pics when you are in the shot? Thanks!
Before I stumbled to this page, my kimbap was never in great shape and makes me wonder why.Thanks for your tips now I know why. lol.
Neomu kamsahae :D
thank you share with us the recipe..i hv made kimbap a few time all of my family member love it...