Recipes - Korean

Gimbap (Korean Sushi Roll)
Kimbap_02


Gimbap or kimbap is a Korean dish made from steamed white rice and various other ingredients, rolled in gim and served in bite-size slices. Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi.
Cooking Time: 30mins - 60mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Stir-Fry
Cuisine: Korean









Ingredients:

10 sheets of gim (nori)
500g cooked beef bulgogi using Obap Korean BBQ Marinade Sauce
1 medium sized carrots (julienned)
4 eggs (beaten with a pinch of salt)
1 bunch English spinach (blanched)
¼ cloves garlic (minced)
½ tbsp sesame oil
1 pkt white pickled danmooji (daikon, thinly sliced)
1-2 tbsp oil

Rice
4-5 cups cooked short medium grain rice
2 tbsp sesame oil
½-1 tsp salt




Steps:
  1. Mix rice with 2 tbsp sesame oil and ½-1 tsp salt in a bowl and set aside. Also set aside bulgogi and sliced danmooji.
  2. Pour ½-1 tbsp oil to a heated pan and pour eggs and make a thin omelette over medium heat, omelette should be pale in colour. Cut into thin strips when cooled and set aside.
  3. Pour ½-1 tbsp oil to a heated pan and quickly sauté carrots for about 30 secs and season with salt and set aside.
  4. Squeeze excess water out of spinach, mix with ½ tbsp sesame oil, ¼ cloves of garlic and 2 pinches of salt in a bowl and set aside.
  5. Place sushi mat on a board. Place gim (nori sheet) on the mat, place ⅓- ½ cups of rice on gim, covering about ⅔ of the sheet. Place all the ingredients on top of the rice, lining them up horizontally and close together. Roll the gim (nori sheet), using your mat until you have a cylinder shape. Squeeze the roll inside the mat gently so that the gimbap is not too loose.
  6. Repeat with all the other ingredients until you have a desired number of gimbap rolls. Cut gimbap into bite sized pieces, usually 8-10.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Gimbap (Korean Sushi Roll)

Gimbap (Korean Sushi Roll)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...Loading...

Gimbap or kimbap is a Korean dish made from steamed white rice and various other ingredients, rolled in gim and served in bite-size slices. Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi.

Cooking Time: 30mins - 60mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Stir-Fry
Cuisine: Korean
Ingredients

10 sheets of gim (nori)
500g cooked beef bulgogi using Obap Korean BBQ Marinade Sauce
1 medium sized carrots (julienned)
4 eggs (beaten with a pinch of salt)
1 bunch English spinach (blanched)
¼ cloves garlic (minced)
½ tbsp sesame oil
1 pkt white pickled danmooji (daikon, thinly sliced)
1-2 tbsp oil

Rice
4-5 cups cooked short medium grain rice
2 tbsp sesame oil
½-1 tsp salt

Instructions
  1. Mix rice with 2 tbsp sesame oil and ½-1 tsp salt in a bowl and set aside. Also set aside bulgogi and sliced danmooji.
  2. Pour ½-1 tbsp oil to a heated pan and pour eggs and make a thin omelette over medium heat, omelette should be pale in colour. Cut into thin strips when cooled and set aside.
  3. Pour ½-1 tbsp oil to a heated pan and quickly sauté carrots for about 30 secs and season with salt and set aside.
  4. Squeeze excess water out of spinach, mix with ½ tbsp sesame oil, ¼ cloves of garlic and 2 pinches of salt in a bowl and set aside.
  5. Place sushi mat on a board. Place gim (nori sheet) on the mat, place ⅓- ½ cups of rice on gim, covering about ⅔ of the sheet. Place all the ingredients on top of the rice, lining them up horizontally and close together. Roll the gim (nori sheet), using your mat until you have a cylinder shape. Squeeze the roll inside the mat gently so that the gimbap is not too loose.
  6. Repeat with all the other ingredients until you have a desired number of gimbap rolls. Cut gimbap into bite sized pieces, usually 8-10.

You May Also Like

Kue Nagasari (Steamed Banana Cakes)

Kue Nagasari (Steamed Banana Cakes)

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic