Gimbap is a versatile dish that wise Koreans take with them on hikes, on a picnic, and collect for children for school lunches. Gimbap recipe appeared in Korea, despite the fact that Korean chefs borrowed the idea from their Japanese colleagues. Many tourists like to eat Korean kimbap more than Japanese rolls, as they are afraid of raw fish. If you classify yourself as such “fearful” people, we suggest that you try to cook a Korean version of Japanese rolls with various products.
Classic Kimbap recipe step by step
In the list of ingredients for Korean kimbap you will never find soy sauce, because the dish is not used with it. But for cooking, you definitely need to take high-quality pressed nori seaweed, as well as good rice. A bamboo mat, which is used to make rolls in Japanese, will also come in handy and is sold in the section for Sushi Shop.
List of Essential Ingredients
To prepare the dish you will need:
- mat;
- 4 sheets of nori;
- 170 g of rice;
- carrot;
- cucumber;
- egg;
- crab sticks;
- Sesame oil;
- ground black pepper;
- sunflower oil;
- sesame seeds;
- 30 g daikon radish;
- salt.
Cooking features
Rice for the kimbap recipe is recommended to be washed well several times before cooking. After that, do not rush to send it to the pan and cook. Let the rice stand for an hour in a sieve so that all the glass is glass. After 60 minutes, we send the dried rice to the pan, pour two glasses of water. When the cereal boils, close the lid, reduce the heat and cook until cooked on the slowest fire.
All other ingredients according to the kimbap recipe must be chopped with a very thin and long straw. Carrots are sent to a pan with butter and lightly fry. Do not forget to add salt. It is also necessary to salt the cucumber sticks. Let them stand for a while, listen to each bar with a paper towel. Prepare an omelet from a chicken egg. When it cools, we also cut into long bars.
Add sesame seed, salt, sesame oil to boiled rice. Mix.
We spread the mat, which must first be wrapped in cling film for convenience. Put a sheet of algae, put a layer of rice on it. The thickness of the first layer should not exceed one centimeter. We put two strips of each ingredient on the rice. Gently roll the roll from a sheet of nori and filling. We lubricate a small strip of nori, which is free of filling, with water and glue to the roll. Ready for the classic Korean Kimbap. A recipe with a photo, as well as a detailed description of the cooking process, will help novice housewives cope with the culinary task.
Korean Roll Filling Ideas
As mentioned above, kimbap recipes are very diverse due to the use of completely different fillings. The Koreans did not stop using only raw fish or seafood, stepped much further and deeper into the culinary forest. We bring to your attention a short list of ingredients that can be combined with each other, getting delicious Korean rolls.
Option 1:
- 160 g ground beef;
- 2 tablespoons of broth (added to rice);
- daikon;
- carrot;
- rice
- cucumber.
Option 2:
- slightly salted salmon;
- carrot;
- boiled shrimp;
- cucumber;
- fig.
Option 3:
- boiled egg;
- cucumber;
- carrot;
- rice
- ham or boiled sausage;
- sesame oil (in rice).
Option 4:
- rice is round;
- omelette;
- cucumber;
- carrot;
- spicy kimchi cabbage.
Option 5:
- carrot;
- pork cutlet, cut into long strips;
- rice
- cucumber.
Option 6:
- crab phalanx meat;
- radish daikon;
- brown rice;
- Korean carrots
- kimchi.
Option 7:
- carrot;
- daikon;
- cucumber;
- rice
- omelette;
- boiled beef, cut into thin long slices.