Korean seaweed rice rolls (Gimbap)

The Muddled Pantry
32 each servings Prep: 25 mins, Cooking: 1 hr
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A Korean staple.

By Food24 April 05 2016
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Ingredients (32)

BEEF GIMBAP:
2 cup rice — sushi
4 nori sheets
1/2 tsp salt
1 Tbs sesame oil
FILLINGS:
80-100 g beef mince — lean
1 carrot — julienned
4x20 cm daikon — yellow, pickled
80 g spinach — young
2 eggs — beaten
meat spice
salt
freshly ground black pepper
2 tsp soy sauce
1/2 tsp garlic — cloves, minced
1 Tbs spring onions — finely chopped
1/2 tsp sesame seeds — toasted and ground
TUNA GIMBAP:
2 cup rice — sushi
4 nori sheets
1/2 tsp salt
1 Tbs sesame oil
FILLINGS:
1 can tuna — tinned
4x 20 cm daikon — yellow, pickled
FILLINGS:
1 avocado — sliced
12 lettuce
8 crab — meat
Seasonings:
2 tsp sesame oil
1 tsp soy sauce
1 tsp sugar
1 tsp garlic — cloves, crushed
1/2 tsp freshly ground black pepper
1 Tbs spring onions — finely chopped
1 Tbs sesame seeds — toasted and ground
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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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