The iconic Korean food, Gimbap, comes in endless varieties. You can make it spicy, sweet, or a bit of both. You can add whatever ingredients you like-bulgogi, fried chicken, fresh vegetablesyou name it.
When I was younger, I used to pack traditional Gimbap for school trips. Many of my classmates brought their own homemade versions, and it was always fun to share and try each other's creations.
Traditionally, from my understanding, Gimbap is made with white rice, ham, marinated radish, and cooked vegetables. Preparing all the ingredients can take some time, but once they're ready, rolling them together feels like a breeze.
Ingredients
- Steamed White Rice
- Spinach
- Carrots
- Marinated Radish
- Crab Sticks
- Eggs
- Ham
- Seaweed (unsalted)
- Sesame Seeds
Recipe
Step 1: Prepare the Fillings
1. Slice carrots, marinated radish, crab sticks, and ham into thin strips.
- Crab Sticks and Radish are ready as is.
2. Stir-fry carrots and ham until the carrots become soft (add a pinch of salt).
- Carrots and Ham are ready.
3. Blanch spinach (once water starts boiling, put spinach in and take it out after 20 sec)
- Spinach is ready.
4. Mix eggs, then cook into a thin omelet. Slice into strips.
- Eggs are ready.
At this point, all your fillings are prepared!
Step 2: Roll the Gimbap
1. Place a sheet of seaweed on a bamboo mat (if available) or flat surface.
2. Spread a thin layer of steamed rice over the seaweed.
3. Lay all the fillings neatly in the centre.
4. Roll it tightly, pressing gently to help it stick together
5. Slice into bite-sized pieces and sprinkle sesame seeds.
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