Aromatic Spring Greens Gimbap (Naengi Gimbap)
Aromatic Spring Greens Gimbap (Naengi Gimbap)
Savor the Flavors of Spring with Aromatic Naengi Gimbap!
I spotted fresh spring greens (naengi) at the market and couldn’t resist making gimbap right away. This recipe captures the vibrant, earthy aroma of naengi, filling your mouth with the essence of spring with every bite.
Main Ingredients- 1 pack fresh spring greens (naengi, approx. 100-150g)
- 5 sheets of gimbap seaweed (kim)
- 1 bowl of cooked rice
- 1 tablespoon sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
As I prepare this fragrant Naengi Gimbap, I feel an urge to go on a picnic! Let’s make this special gimbap at home, which brings the feeling of a spring outing.
Step 2
You don’t need many ingredients for this gimbap; just fresh naengi is enough to create a wonderfully aromatic roll. It’s the perfect way to truly enjoy the unique flavor of these spring greens.
Step 3
First, thoroughly wash the naengi to remove any dirt or debris. Bring a generous amount of water to a rolling boil in a pot, adding 1/2 tablespoon of coarse salt. Once boiling, quickly blanch the cleaned naengi for about 30 seconds to 1 minute. Immediately rinse under cold water and squeeze out any excess moisture. This process helps reduce any bitterness while preserving the delightful aroma.
Step 4
Chop the blanched naengi into bite-sized pieces, about 2-3 cm long. In a bowl, combine the chopped naengi with 1/2 tablespoon of sesame oil, a pinch of salt, and a pinch of black pepper. Gently mix everything together. The key is to preserve the fresh, herbaceous scent of the naengi.
Step 5
Season the warm cooked rice with 1/2 tablespoon of sesame oil and a pinch of salt. Gently mix the rice with a spatula or rice paddle until well combined and the grains are separated. This ensures a fluffy texture for your gimbap filling.
Step 6
Place a sheet of gimbap seaweed (kim) on a rolling mat, shiny side down. Spread the seasoned rice thinly and evenly over about two-thirds of the seaweed, leaving a small border at the top edge. Arrange a generous portion of the prepared naengi mixture over the rice. Carefully roll the seaweed from the bottom edge upwards, pressing firmly to create a tight roll. Moisten the top edge of the seaweed with a little water to help seal the roll.
Step 7
Once rolled, brush the outside of the gimbap with a little sesame oil and sprinkle with toasted sesame seeds. Slice the gimbap into bite-sized pieces, about 1.5-2 cm thick, and arrange them beautifully on a serving plate.
Step 8
Your delicious Naengi Gimbap, bursting with the fresh scent of spring, is now complete! Enjoy this special gimbap, perfect for light meals, picnics, or when you need a flavorful pick-me-up.
