Mom’s Simple Homemade Gimbap
Mom’s Simple Homemade Gimbap
Whip up Delicious Gimbap with Ingredients from Your Fridge!
I made Gimbap after a long time! My daughter had been pestering me to make it, so I quickly whipped this up using only ingredients I had at home. This simple version is missing imitation crab sticks and spinach, but it’s still incredibly delicious. Perfect for a quick and satisfying meal!
Gimbap Ingredients- 10 sheets roasted seaweed (gim)
- 3 eggs
- 1 handful of chives (buchu)
- Pickled radish (danmuji), to taste
- Ham, to taste
- 1 carrot
- 1 sheet fish cake (eomuk)
- 1/2 tsp red pepper powder (for fish cake)
- Pinch of salt (for seasoning rice)
- 1 Tbsp sesame oil (for seasoning rice)
- A little cooking oil (for sautéing vegetables and fish cake)
- About 2 bowls of cooked rice (warm)
Cooking Instructions
Step 1
Let’s start with the base of Gimbap: the rice! Cook your rice until it’s fluffy and slightly firm. (The cooking process wasn’t shown, but just cook rice as you normally would.) Once the rice is cooked, transfer it to a large bowl. Season the warm rice with 1 tablespoon of sesame oil and a pinch of salt, mixing gently until well combined. While the rice is cooking, prepare the other ingredients. Wash the chives thoroughly and finely chop them. For the eggs, whisk them in a bowl with a pinch of salt, then heat a little cooking oil in a pan and cook thin omelets (jidan). Once cooled, cut the omelets into thin strips. Slice the pickled radish and ham into long, thin strips. Julienne the carrot and sauté it in a pan with a little cooking oil until slightly tender but still crisp. Slice the fish cake into strips and stir-fry it with half a teaspoon of red pepper powder to give it a little kick. (I tried this tip from a friend, and adding some chopped chili peppers would be delicious too!)
Step 2
Place a sheet of roasted seaweed (gim) on a bamboo rolling mat. Spread about 2/3 of the seaweed surface with the seasoned rice, making sure it’s an even, thin layer. Be careful not to overfill, as too much rice can cause the roll to break.
Step 3
Now it’s time to fill the Gimbap! Arrange the prepared ingredients – the egg strips, pickled radish, sautéed carrot, ham, and the spicy fish cake – neatly on top of the rice. Try to place them in the center to ensure an even distribution. Then, using the bamboo mat, firmly roll the Gimbap from the bottom up, tucking in the filling as you go. Gently press the ends to seal the roll.
Step 4
Brush the outside of the rolled Gimbap with a little sesame oil for a glossy finish and extra flavor. Lightly oiling your knife will also help prevent the rice from sticking, ensuring clean cuts.
Step 5
Slice the Gimbap into bite-sized pieces, and your delicious homemade Gimbap is complete! The combination of warm rice and fresh ingredients makes it a satisfying meal or a perfect addition to a picnic lunch.
