Recipe Ingredients
Gimbap
2 cups short grain rice (sushi rice)
4 cups boiling water
1 tablespoon sesame oil
1 teaspoon salt
250g baby spinach
1 teaspoon sesame oil
1 carrot, julienned
1 yellow pickled radish (danmuji), julienned
2 eggs
6 nori sheets
Marinated meat mix
250g eye fillet steak, cut into strips
2 teaspoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon white sugar
1 teaspoon sesame oil
1 clove garlic, minced
Olive oil or canola oil spray
Soy sauce for serving
Equipment you need
One large saucepan
Fine holed colander (so the rice doesn't escape)
3 rectangular containers for cooling the rice
2 Small bowls to mix marinade and eggs
One large bowl
One bowl of water with ice
One frypan
Stirring utensils and egg flip
Plates for serving
Small bowls with soy sauce for serving
Recipe from https://www.koreanbapsang.com/gimbapkimbap-korean-dried-seaweed-rolls/
Eastern Asian Recipes | Asian Food
Gimbap is also known as Kimbap, they are Korean dried seaweed rice rolls. Gim translates to “seaweed” and bap translates to “rice”. They are similar to Japanese sushi rolls, however the rice is seasoned with sesame oil instead of vinegar, and the fillings are also different. The Korean versions use cooked and preserved foods such as tuna, kimchi, bulgogi, ham and cheese.
Many think that kimbap came about as a result of the Japanese occupation of Korea in the early 20th century, however, seaweed sheets were produced in the Gyeonsang and Jeolla provinces from the 15th century, and citizens were wrapping cooked rice in seaweed since the Joseon era.