Sushi

Gimbap/Kimbap (Korean Dried Seaweed Rice Rolls)

Remember the meatballs from World on a Plate last month? This time, we are going on a picnic! When it comes to picnics, the first thing that comes to every Korean's mind is gimbap (also spelled kimbap). We all grew up on these rice rolls. They were a must (no exceptions) for our school field trips and outdoor activities as well as family road trips! Whether it's the anticipation the night before or watching the early morning preparation by mom to pack these in lunch boxes, there is no other dish that takes me back to my childhood like gimbap. Today, gimbap is the most popular on-the-go meal in Korea. They are practically sold everywhere. To make gimbap, the rice is rolled in seaweed with various fillings. Traditionally, the rice is lightly seasoned with sesame oil and salt. The fillings are individually seasoned and cooked, yielding an interesting combination of textures and flavors. Everything is well seasoned, so gimbap is not served with sauce. There are many variations these days, but the best gimbap to me is the traditional version my mother used to make for us on our field trip/picnic days. So, here is how to make gimbap the traditional way! It takes some time to prepare the individual fillings, but the process is easy. How hard is the rolling process? You'll find it much easier with your second roll. I hope you make some gimbap soon and go on a picnic to enjoy the beautiful spring weather!

yields 6 rolls
Ingredients:
3 cups uncooked short grain rice
1 tablespoon sesame oil
salt to taste (about 3/4 teaspoon)

6 gim (aka nori) sheets

For beef:
8 ounces lean tender beef, cut into 1/2 inch-thick long strips
(You can also use thin bulgogi meat or ground beef)
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon minced garlic

For spinach:
1 bunch spinach (about 8 ounces)
1 teaspoon sesame oil
salt to taste - about 1/4 teaspoon

For fish cake - eomuk:
1 sheet fish cake - eomuk
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil

2 medium carrots, julienned (or 1/2-inch thick long strips)
3 eggs
6 yellow pickled radish (danmuji) strips (1/2-inch thick)

Cook the rice using a little less water than usual. (Fresh cooked rice is best for gimbap.)

Cut the beef into thin strips (about 1/2-inch thick). Mix well with the next 4 seasoning ingredients. Stir fry over medium high heat until cooked through, 2 - 3 minutes.

Blanch the spinach, shock in cold water and squeeze out water. Season with the sesame oil and salt.

Julienne the carrots. Stir fry with a little bit of oil over medium high heat and salt until softened.

Crack and beat the eggs, in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a pan over medium low heat. Add the eggs to the pan. When the bottom is set, flip it over. Transfer to a cutting board. Cut lengthwise into 3/4-inch thick strips.

Cut the fish cake lengthwise into 3/4-inch thick strips. Mix with the soy sauce, sugar and salt. Stir fry with a little bit (about 1 teaspoon) of vegetable oil over medium heat until softened, about 2 minutes.

Cut the pickled radish lengthwise into 1/2-inch thick strips (unless you bought a pre-cut package).

The filling ingredients are ready.

When all the other ingredients are ready, remove the rice from the rice cooker. While the rice is still hot, add the sesame oil and salt. Mix well by lightly folding with a rice paddle or large spoon until evenly seasoned. Taste a little and add more salt if needed. The rice will cool down during this process and be ready to be used.

Put a sheet of gim, shiny side down and longer side toward you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the gim, using a rice paddle or your fingers preferably.

Lay the prepared ingredients on top of the rice close to the side toward you.

Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers.

Put firm pressure over the roll with the help of the bamboo mat, if using, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.

Rub or brush the roll with a little bit of sesame oil for extra flavor and shiny look. Apply a little bit of sesame oil to a sharp knife. (This will keep rice from sticking to the knife. Repeat as necessary after each cut. Wipe the knife with a damp towel if the rice still sticks.) Cut the roll into 1/2-inch bite sizes.