Gamté Kimbap: A Seaweed Delight
Enjoy the Ocean’s Aroma with Gamté Kimbap & Gamté Mayo Kimbap | Creative Gamté Recipes
Gamté, with its distinct and delightful aroma, brings a unique oceanic essence to this kimbap. I decided to incorporate this wonderful seaweed into kimbap, and the result was simply delicious! The subtle fragrance of gamté harmonizes beautifully with the rice and fillings, creating a truly special flavor experience. For an even richer taste, we’ve also included a gamté-mayo filling, adding another layer of deliciousness. Elevate your meals with this Gamté Kimbap recipe – it’s perfect for everyday enjoyment or for making any occasion feel special!
Kimbap Ingredients
- 1 can (approx. 150g) Tuna, drained
- 4 fresh Perilla leaves (깻잎)
- 1 sheet Fish cake (어묵)
- 4 Eggs
- 2 Imitation crab sticks (게맛살)
- Pickled radish (단무지), a small amount
- Yellow bell pepper, a small amount
- Red bell pepper, a small amount
- Carrot, a small amount
- 2 bowls Cooked rice (approx. 400g)
- 3 sheets Roasted Gamté seaweed (구운감태)
Tuna Mayo Sauce & Rice Seasoning
- 1 Tbsp Mayonnaise
- 1/2 tsp Salt
- 1 Tbsp Sesame oil
- A pinch of toasted sesame seeds
- 1 Tbsp Mayonnaise
- 1/2 tsp Salt
- 1 Tbsp Sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Prepare the roasted gamté seaweed, which will add a special touch to your kimbap. Gamté is very thin and can break easily, so handle it gently just before rolling. If it seems too dry, you can briefly toast it over a flame to revive its aroma.
Step 2
Thinly julienne the yellow and red bell peppers after removing the seeds. Their crisp texture will add freshness to the kimbap.
Step 3
Julienne the carrot to a similar length as the bell peppers. For added sweetness, you can lightly sauté the carrots, but they are also fine raw.
Step 4
Whisk the 4 eggs with a pinch of salt (optional) and cook thin omelets. Once cooled, cut them into long strips for the kimbap filling.
Step 5
Drain the tuna thoroughly. Removing all the oil or liquid is crucial to prevent the kimbap from becoming soggy and to ensure the tuna mayo mixture binds well.
Step 6
In a bowl, combine the drained tuna with 1 tablespoon of mayonnaise. Mash the tuna chunks gently as you mix to create a creamy tuna mayo filling. A pinch of black pepper can be added for extra flavor if desired.
Step 7
Wash and pat dry the perilla leaves. Spread a portion of the tuna mayo filling onto each perilla leaf and roll them up tightly. Wrapping the tuna mayo in perilla leaves helps keep the filling contained and makes for neater kimbap.
Step 8
Season the warm cooked rice with 1 tablespoon of sesame oil, 1/2 teaspoon of salt, and a pinch of toasted sesame seeds. Gently mix with a spatula, being careful not to mash the rice grains, to impart a nutty flavor. Allow the rice to cool slightly before using, as very hot rice can make the gamté soggy.
Step 9
Crumble the roasted gamté seaweed into small pieces by hand. These crumbled pieces will be mixed into the rice, infusing every grain with the unique flavor of gamté.
Step 10
Shred the imitation crab sticks lengthwise into halves. Cut the fish cake into long strips suitable for kimbap. For a cleaner taste, you can briefly blanch the fish cake in hot water to remove excess oil.
Step 11
Lay a sheet of kimbap seaweed on a bamboo mat. Spread the seasoned rice evenly over the seaweed, leaving a small border at the top. Arrange the prepared fillings – the tuna mayo wrapped in perilla, egg strips, bell peppers, carrots, fish cake, and pickled radish – neatly on top of the rice. Carefully roll the kimbap tightly. Since the gamté is mixed into the rice, place the fillings directly on the rice layer.
Step 12
Once rolled, slice the kimbap into bite-sized pieces and arrange them attractively on a plate. You’ve now created Gamté Kimbap, bursting with the fresh aroma of the sea! Each bite offers a delightful interplay of the subtle gamté flavor and the vibrant fillings. Enjoy your delicious creation!
