Cookbook:Gimbap

| Korean Cuisine

Gimbap is a popular snack or lunch dish in Korea. Its primary ingredients are gim (sheets of dried seaweed) and bap (rice).

Ingredients

 * Yellow pickled daikon radish
 * Spinach
 * Salt
 * Sesame oil
 * Sesame seeds
 * Carrots
 * Ground pepper
 * Vegetable oil
 * Eggs
 * Steamed short-grain or sushi rice
 * Gim seaweed
 * Tuna, ham, sausage, or any other kind of cooked meat

Special equipment

 * Bamboo gimbap/sushi rolling mat (gimbap mari)

Procedure

 * 1) Slice radish lengthwise, about 1 cm thick.
 * 2) Boil water and add spinach. Boil for about 10 seconds, then drain it.
 * 3) Rinse the spinach with cold water, and squeeze all the water out. Season with salt, sesame oil, and sesame seeds.
 * 4) Shred carrots about 2 inches (5 cm) long. Stir-fry it with salt, pepper, and vegetable oil. You don’t have to cook it all the way through.
 * 5) Crack about 4–5 eggs into a little bowl. Mix well, and season with salt and pepper. Transfer beaten eggs to a hot greased skillet, and cook like an omelet until it is solid. Cut lengthwise, about 1 cm thick.
 * 6) Mix rice, 2 tbsp of oil, and sesame seed together.
 * 7) Place the mat on a flat surface and place a sheet of seaweed on top. Spread a layer of seasoned rice on top of the seaweed, and arrange the eggs, carrots, spinach, radish, and meat on top of that in long strips.
 * 8) Use the bamboo mat to tightly roll everything up, with the fillings on the inside and the seaweed on the outside.
 * 9) If desired, slice the roll into rounds.

Notes, tips, and variations

 * Avoid spreading the rice too thick on the seaweed, which will make it hard to roll up.
 * Gimbap is good to pack for lunch or a snack, and it makes great picnic food.

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