Kimbap or Gimbap - Seaweed Rice Roll
So some people think Kimbap or Gimbap is Korean version of a sushi roll because it uses the same bamboo mat and looks similar to sushi. But there are records in the history books from Chosun dynasty (which is before Japan’s invasion of Korea) that mention wrapping rice with Korean gim/kim.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 Cup short grain rice ((uncooked))
- 2 Tbsp rice vinegar
- 4 tsp sugar
- 1 tsp Sea Salt (Trader Joe's)
- 1 bunch spinach
- 1/3 tsp salt
- 1 tsp crushed sesame seeds
- 1 tsp sesame oil
- 1 cucumber – optional
- 1 carrot
- 1 Tbsp oil
- salt
- 1 burdock root
- 1 cup water
- 2 Tbsp dark soy sauce ((jinkanjang))
- 2 Tbsp sugar
- 1 Tbsp mirin or rice wine
- 4 eggs
- 1 pinch salt
- 8 oz ground beef
- 3 tsp dark soy sauce ((jinkanjang))
- 1 Tbsp rice wine
- 1 Tbsp sugar
- 1 tsp honey
- 1 Tbsp chopped garlic
- 1 tsp sesame oil
- 1/8 tsp black pepper
- 6 sheets nori (dried seaweed, gim)
- 1 pack pickled daikon radish (daanmuji)
Instructions
- 1
Wash rice and cook (use less water than usual to make drier rice).
- 2
Wash, peel burdock root and cut into lengths of the kimbap/Sushi bamboo mat.
- 3
Cut burdock into thin strips.
- 4
In a pan, add burdock root and 1 C water and bring to boil. Lower to med heat and cook for 5 min.
- 5
Add soy sauce, sugar and mirin to pan and simmer for 10 more min. or until the sauce has almost evaporated like below: Let it cool.
- 6
Wash spinach, blanch them in salted water. Put blanched spinach in cold water to stop further cooking. Squeeze excess water from spinach and season with salt, sesame oil and sesame seeds.
- 7
Julienne cucumbers and carrots.
- 8
Sauté carrots in oil and season with salt. Cool.
- 9
Whisk eggs, season lightly with salt and pour eggs into oiled frying pan over medium low heat. Wait a couple min until the edges are cooked.
- 10
Fold both sides (1/3 width) into the center and make an omelette.
- 11
Once omelette has cooled down, cut into strips.
- 12
Mix vinegar, sugar, salt and season rice by mixing it altogether. Cool in a large bowl. Rice should not be hot when you make the kimbap.
- 13
Season ground beef with soy sauce, sugar, garlic, sesame oil, wine and black pepper. Sauté until fully cooked.
- 14
Open package of pickled radish – Dahnmuji (단무지) and drain the liquid. Gather all ingredients and now we are ready to make some gimbap!
- 15
Layer seaweed on bamboo mat, spread rice and put all stuffing ingredients on the rice. See my post for more details on how to make the roll.
- 16
Finish the kimbap by brushing the outside with sesame oil. It will keep the kimbap moist and shiny.
- 17
Cut kimbap into 3/4 in (2 cm) thickness.