Korean seaweed rice rolls (Gimbap)

A Korean staple.
 
recipe, korean, seaweed,rice
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Recipe from: 5 April 2016
Preparation time: 25 min
Cooking time: 1h
 
 

Ingredients

 
  • BEEF GIMBAP:
  • 2
    cup
    short-grained (sushi) rice
  • 4
    sheets of dried seaweed (laver/nori), lightly toasted
  • 1/2
    tsp
    salt
  • 1
    Tbs
    sesame oil
  • Fillings:
  • 80-100
    g
    lean beef mince
  • 1
    medium carrot, julienned into 5cm lengths
  • 4x20
    cm
    lengths danmuji (yellow pickled daikon or Takuan in Japanese)
  • 80
    g
    young spinach
  • 2
    eggs, beaten
  • Seasonings for the beef:
  • Salt
  • Pepper
  • 2
    tsp
    soya sauce
  • 1/2
    tsp
    minced garlic
  • 1
    Tbs
    spring onion, finely chopped
  • 1/2
    tsp
    sesame seeds, toasted and ground
  • TUNA GIMBAP:
  • 2
    cup
    short-grained (sushi) rice
  • 4
    sheets of dried seaweed (laver/nori), lightly toasted
  • 1/2
    tsp
    salt
  • 1
    Tbs
    sesame oil
  • Fillings:
  • 1
    can
    of tuna, drained
  • 4x 20
    cm
    lengths danmuji (yellow pickled daikon or Takuan in Japanese)
  • Fillings:
  • 1
    ripe avocado, cut into strips
  • 12
    perilla leaves (kkaennip) or if not available use some Romaine or Baby Gem lettuce (leaves separated
  • 8
    sticks of crab meat
  • Seasonings:
  • 2
    tsp
    sesame seed oil
  • 1
    tsp
    soya sauce
  • 1
    tsp
    sugar
  • 1
    tsp
    crushed garlic
  • 1/2
    tsp
    ground black pepper
  • 1
    Tbs
    spring onion, finely chopped
  • 1
    Tbs
    sesame seeds, toasted and ground
Servings: Change Serving
 
 

Method

 
Beef Gimbap:
Rinse the rice 3 times in clean water and then leave to soak for 30 minutes. Drain thoroughly and cook as per your preferred method. Season the rice with salt and sesame seed oil. Cover with a kitchen cloth and leave to cool to room temperature.

In a hot pan, stir-fry the julienned carrots with a little oil and some salt. Once cooked remove and leave to cool.

Place all the seasoning ingredients for the beef into a bowl and mix. Add the beef and combine. Fry the beef in a hot pan (the same one you used for the carrots will do). Drain off any excess oil and leave to cool.

Fill a bowl with water and some ice-cubes. Bring a pot of lightly salted water up to the boil and then blanch the spinach until just wilted (no more than a minute). Drain and immediately place in iced water. Drain again and using your hands, gently squeeze out as much water as you can. Place to one side.

Beat the eggs with a pinch of salt. Heat a rectangular omelette pan and add a touch of oil. Pour in all the egg mixture and leave to cook for a minute. Just before the omelette sets, flip the egg over onto itself LENGTHWAYS. Once it is cooked through completely, leave to cool before cutting it into 20cm strips.

When you are ready to make your gimbap, place a sheet of the seaweed on a sushi rolling mat (shiny side down). Have a small bowl of water close to hand.

Spread a thin layer of rice on the seaweed, leaving a 2cm border at both the top and bottom.

In the centre of the rice, place all the fillings in neat rows. Be careful not to over fill the gimbap.

Starting from the bottom, roll up the mat.

Moisten the top border of the seaweed with a touch of water to seal.

Use your sharpest knife to cut the gimbap into 8 equal pieces. Clean and moisten your knife before each cut.

Tuna Gimbap:
Rinse the rice 3 times in clean water and then leave to soak for 30 minutes. Drain thoroughly and cook as per your preferred method. Season the rice with salt and sesame seed oil. Cover with a kitchen cloth and leave to cool to room temperature.

Combine the seasoning ingredients in a small bowl (everything except the spring onion and sesame seeds). In a hot pan, stir-fry the drained tuna with a splash of oil. Cook for a couple of minutes, then add the combined seasoning mixture. Cook for another couple of minutes then take off the heat. Mix in the chopped spring onions and toasted sesame seeds. Leave to cool.

Wash the perilla or lettuce leaves and dry thoroughly.

When you are ready to make your gimbap, place a sheet of the seaweed on a sushi rolling mat (shiny side down). Have a small bowl of water close to hand.

Spread a thin layer of rice on the seaweed, leaving a 2cm border at both the top and bottom.

In the centre of the rice, first place a line of three perilla leaves (or lettuce leaves). Lay all the remaining fillings on top of the leaves, in neat rows. Be careful not to over fill the gimbap.

Starting from the bottom, roll up the mat.

Moisten the top border of the seaweed with a touch of water to seal.

Use your sharpest knife to cut the gimbap into 8 equal pieces. Clean and moisten your knife before each cut.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.

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