Mom’s Homemade Gimbap: Our Family’s Favorite Recipe
Making Delicious Gimbap with Love
This Gimbap recipe brings back fond childhood memories of my mom making it often. I’ve adapted it to perfectly suit my family’s taste. It was so popular that my brothers would gobble it up as soon as it was sliced, leaving no time to even set it on a plate! Let’s make that beloved Gimbap together.
Gimbap Filling Ingredients
- Pickled Radish (Danmuji)
- Cucumber
- Crab Sticks (Masal)
- Fish Cakes (Oden)
- Beef or Pork for Bulgogi
- Spinach
- Salt
- Sesame Oil
Cooking Instructions
Step 1
Cut the Gimbap filling ingredients – beef/pork, crab sticks, and fish cakes – into long, thin strips. Heat a frying pan with a little cooking oil over medium heat and stir-fry them. For the meat, stir-fry it plain, and add a pinch of salt at the end to enhance its savory flavor.
Step 2
Slice the cucumber into long, thin strips. Lightly oil a pan, add a pinch of salt, and stir-fry for just about 10 seconds. Avoid overcooking, as it can make the cucumber mushy; a quick stir-fry preserves its crispness.
Step 3
Boil a generous amount of water in a pot. Once boiling, add the washed spinach and blanch for about 10 seconds. Immediately remove the spinach, rinse it under cold water, and squeeze out all excess moisture. Chop the spinach into bite-sized pieces. To season, mix with a little salt and a tablespoon of sesame oil, gently massaging it in.
Step 4
In a small bowl, combine 1/2 teaspoon of salt (or adjust to taste) and 1 tablespoon of sesame oil with the freshly cooked rice. Gently mix with a rice paddle to ensure the grains are separated and fluffy, not clumpy.
Step 5
Lay a sheet of seaweed (gim) on a bamboo rolling mat. Spread a thin, even layer of the seasoned rice over the seaweed, leaving a small border at the top edge. Arrange the prepared fillings (stir-fried meat, crab sticks, fish cakes, cucumber, seasoned spinach, and pickled radish) lengthwise down the center of the rice. Don’t overfill, or the roll might break.
Step 6
Using the bamboo mat, tightly roll the Gimbap from the bottom edge upwards. Press gently to secure the shape. Brush the outside of the rolled Gimbap with a mixture of sesame oil and a little salt (as prepared in step 3 for seasoning). This adds a lovely sheen and extra flavor. Lightly oil your knife and slice the Gimbap into bite-sized pieces for serving. Enjoy your delicious homemade Gimbap!
