Gimbap
Gimbap or kimbap is a popular Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-sized slices. The dish is often part of a packed meal, or dosirak, to be eaten at picnics and outdoor events, and can serve as a light lunch along with danmuji and kimchi.
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Ingredients - Serves 4
- Seaweed sheets - 8
- Imitation crab sticks - 8
- Eggs - 2, beaten
- Pickled radish - 1/2 cup, sliced
- Spinach - 1 bunch, blanched and squeezed dry
- Carrot - 1, julienned
- Sesame oil - 2 tablespoons
- Salt - 1 teaspoon
- Water - 2 cups
- Short grain rice - 2 cups
Let's Get Started
- Rinse the rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.
- Once the rice is cooked, transfer it to a large bowl and mix in the salt and sesame oil. Set aside to cool.
- In a frying pan, cook the julienned carrots with a little sesame oil until they are soft. Set aside.
- In the same pan, cook the beaten eggs over low heat until firm. Slice the cooked eggs into thin strips.
- To assemble the gimbap, lay a sheet of seaweed on a bamboo sushi mat. Spread a thin layer of rice over the seaweed, leaving about an inch of seaweed visible at the top.
- Arrange the carrots, spinach, pickled radish, egg strips, and crab sticks on top of the rice.
- Roll the gimbap tightly using the bamboo mat, applying a bit of water to the exposed seaweed at the top to help it stick and seal the roll.
- Slice the gimbap into bite-sized pieces using a sharp knife. Repeat with the remaining ingredients.
- Serve the gimbap with soy sauce or wasabi, if desired.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Calories: 350
- Fat: 10g
- Carbs: 50g
- Protein: 15g
- Sodium: 1500mg
- Sugar: 5g
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