Delicious Salt Gimbap Made at Home
Delicious Salt Gimbap Made at Home
Simple Yet Captivating: Making Salt Gimbap Where Rice and Salt Shine
Hello everyone! Today, following the trend of the popular salt bread, I’ll show you how to easily make ‘Salt Gimbap’ at home. As the name suggests, salt gimbap’s main ingredients are rice and salt. This dish highlights the pure flavors of the ingredients, offering a simple yet addictive charm. Even without elaborate fillings, it delivers a wonderful taste, perfect for a quick snack. The combination of savory salt seasoned into the rice grains, fragrant sesame oil, and toasted sesame seeds is simply exquisite!
Gimbap Ingredients- 450g cooked rice (steamed to be slightly firm)
- 3 sheets of dried seaweed (gim)
- 15g fermented rice salt (regular salt can be substituted)
- 10g sesame oil
Sesame Sauce (for seasoning rice)- 15g whole or crushed sesame seeds
- 15g fermented rice salt (regular salt can be substituted)
- 15g whole or crushed sesame seeds
- 15g fermented rice salt (regular salt can be substituted)
Cooking Instructions
Step 1
First, prepare the rice. For 450g of rice, it’s best to cook it so it’s slightly firm, not mushy. This is the key to bringing out the best flavor in salt gimbap; mushy rice can cause the gimbap to fall apart and diminish the taste. To the warm cooked rice, add 15g of fermented rice salt and mix thoroughly. If you don’t have fermented rice salt, use regular salt, gradually adding it to taste until you achieve a pleasant saltiness. I used a liquid, low-sodium salt made with rice koji, which adds a unique umami flavor.
Step 2
Once the rice is well mixed with the salt, drizzle in 10g of sesame oil for a rich, nutty aroma, and sprinkle with sesame seeds. Gently mix again, being careful not to mash the rice grains. With the rice prepared, you’re all set to roll the gimbap!
Step 3
Now, let’s make the sesame sauce that will define the flavor of your salt gimbap. In a bowl, combine 15g of sesame seeds and 15g of fermented rice salt, and mix well. If using whole sesame seeds, lightly crushing them beforehand will enhance their nutty flavor and aroma. If fermented rice salt is unavailable, you can substitute it with 15g of sesame oil, 15g of sesame seeds, and regular salt to taste. This sauce will be lightly spread over the rice as you roll the gimbap to add extra seasoning.
Step 4
Lay a sheet of gim on a bamboo rolling mat. Spread a handful of the prepared rice evenly over about two-thirds of the gim, leaving the top third empty. Avoid making the rice layer too thick, as this can cause the gimbap to burst or be difficult to roll. Next, spoon the prepared sesame sauce thinly over the center of the rice layer. Be mindful not to use too much sauce, as it could make the gimbap too salty. Now, using the bamboo mat, tightly roll the gimbap from the bottom edge upwards, ensuring it’s firm. Tuck in the ends neatly as you roll.
Step 5
Salt gimbap is often enjoyed on its own without specific side dishes, unlike Chungmu gimbap, which is typically served with various accompaniments. Therefore, if the rice is too bland, the gimbap can taste underwhelming. While Chungmu gimbap can have a lighter rice seasoning because the side dishes provide ample flavor, the saltiness of the rice itself is crucial for salt gimbap. Seasoning the rice slightly more generously will make it even more delicious. Enjoy your homemade salt gimbap, a delightful combination of rice, salt, sesame oil, and sesame seeds!
