Korean Food: Kimbap (김밥) Recipe Video
My secret for kimbap is that all of the ingredients have same size, because that will help make the kimbop look more delicious and taste better.
Ingredients
| For a normal gimbap: | ||
| Dried seaweed | 10 | |
| Crab sticks | 5 , cut in half | |
| Ham | 10 , long strips | |
| Cucumber | 1 Large, cut into long strips (Seedless) | |
| Pickled radish (danmooji) | 10 Medium, cut into long strips | |
| Eggs | 5 Medium | |
| Cooked rice | 8 Bowls | |
| Salt | 2 Teaspoon (11/2 teaspoon for the cucumbers and 1/2 teaspoon for the eggs) | |
| For a beef gimbap: | ||
| Dried seaweed | 10 | |
| Ground beef | 1 Cup (16 tbs) | |
| Spinach | 1⁄2 Cup (8 tbs), boiled, drained | |
| Carrot | 1 Large, cut into thin long strips | |
| Eggs | 5 Medium | |
| Cooked rice | 8 Bowls (Short Grain or Sushi Rice) | |
| Burdock root | 20 Medium | |
| Salt | 1⁄2 Teaspoon | |
| Oil | 2 Teaspoon (For frying) | |
| For the rice: | ||
| Salt | 1 Teaspoon | |
| Sesame oil | 1 1⁄2 Tablespoon | |
| Olive oil | 1 1⁄2 Tablespoon | |
| Sesame seeds | 1⁄2 Tablespoon | |
| For the beef: | ||
| Green onion | 1 Large, chopped finely | |
| Minced garlic | 1 Tablespoon | |
| Soy sauce | 1 1⁄2 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Cooking wine | 1⁄2 Tablespoon | |
| Sesame oil | 1 Teaspoon | |
| Black pepper | 1⁄8 Tablespoon | |
Things You Will Need
Bamboo MatDirections
GETTING READY
1. In a large bowl add 7 or 8 bowls of cooked rice. To this add sesame oil, olive oil, salt and sesame seeds. Mix gently without mashing the rice. Cover the rice with a plastic wrap so that it will not dry.
MAKING
For making a normal gimbap:
2. Take the seedless cucumbers that are to be cut into long strips (same length as the crab sticks). Sprinkle salt and mix well and set aside for 5 minutes.
3. After 5 minutes rinse the cucumber once and wipe the water with a towel.
4. In a small bowl break 5 eggs and add 5 pinches of salt to it. Mix well. In a pan, add a little bit of oil, wipe it with a towel and fry the eggs mixture. Flip it over when done and cook the other side. When done remove from the pan and cut it into long strips (just like the cucumber, pickled radish, ham and the crab sticks).
5. Place the seaweed sheet on the table in such a way that the shiny part of the sheet is not facing you. Spread the rice on one half of the seaweed sheet.
6. Place each strip of the pickled radish, crab stick, cucumber, ham and egg on top of the rice. Now roll the seaweed sheet tightly and close the ends of the sheet with some rice so that they stick and will not open up. Squeeze it hard to set it.
7. Apply some sesame oil over the gimbap and cut the gimbap into 1/2 inch pieces. Now the normal Korean gimbap is ready.
For making a beef gimbap:
8. To make beef gimbap, take a bowl and combine the ground beef along with all the ingredients for the beef. Mix well and set it aside while you prepare the other ingredients.
9. Take a bowl and add the spinach, sesame oil and salt. Mix and keep aside.
10. Take a pan and heat it with a little oil and fry the carrots with a little bit of salt.
11. In another pan fry the marinated beef until the beef is completely cooked.
FINALIZING
12. The beef gimbap can also be assembled just like a normal gimbap. After placing the rice on the seaweed, put the pickled radish, the beef and the egg. Then put some spinach on top of the beef and some carrot next to the spinach. Lastly put some pieces of burdock root on top of the egg.
13. Roll the gimbap just as it is done for a normal gimbap.
SERVING
14. Serve these gimbaps either at a picnic or for a light lunch.
1. In a large bowl add 7 or 8 bowls of cooked rice. To this add sesame oil, olive oil, salt and sesame seeds. Mix gently without mashing the rice. Cover the rice with a plastic wrap so that it will not dry.
MAKING
For making a normal gimbap:
2. Take the seedless cucumbers that are to be cut into long strips (same length as the crab sticks). Sprinkle salt and mix well and set aside for 5 minutes.
3. After 5 minutes rinse the cucumber once and wipe the water with a towel.
4. In a small bowl break 5 eggs and add 5 pinches of salt to it. Mix well. In a pan, add a little bit of oil, wipe it with a towel and fry the eggs mixture. Flip it over when done and cook the other side. When done remove from the pan and cut it into long strips (just like the cucumber, pickled radish, ham and the crab sticks).
5. Place the seaweed sheet on the table in such a way that the shiny part of the sheet is not facing you. Spread the rice on one half of the seaweed sheet.
6. Place each strip of the pickled radish, crab stick, cucumber, ham and egg on top of the rice. Now roll the seaweed sheet tightly and close the ends of the sheet with some rice so that they stick and will not open up. Squeeze it hard to set it.
7. Apply some sesame oil over the gimbap and cut the gimbap into 1/2 inch pieces. Now the normal Korean gimbap is ready.
For making a beef gimbap:
8. To make beef gimbap, take a bowl and combine the ground beef along with all the ingredients for the beef. Mix well and set it aside while you prepare the other ingredients.
9. Take a bowl and add the spinach, sesame oil and salt. Mix and keep aside.
10. Take a pan and heat it with a little oil and fry the carrots with a little bit of salt.
11. In another pan fry the marinated beef until the beef is completely cooked.
FINALIZING
12. The beef gimbap can also be assembled just like a normal gimbap. After placing the rice on the seaweed, put the pickled radish, the beef and the egg. Then put some spinach on top of the beef and some carrot next to the spinach. Lastly put some pieces of burdock root on top of the egg.
13. Roll the gimbap just as it is done for a normal gimbap.
SERVING
14. Serve these gimbaps either at a picnic or for a light lunch.
Editors Review
If you are a Sushi fan, then you will love this Korean-style sushi rolls. At first glance, they definitely resemble Japanese sushi rolls but unlike sushi, which is more of a gourmet food eaten with chopsticks, gimbap is Korea’s most popular picnic or snack food eaten with hands! Watch Aeri make her favorite Gimbap, It is a great way to use up leftover rice and vegetables and though not a fancy fare, they make very pretty and unique appetizers for a party.Chef
