Nostalgic Mom’s Classic Gimbap
Nostalgic Mom’s Classic Gimbap
Simple yet delicious Gimbap, just like Mom used to make!
A truly classic Gimbap! Forget the trendy, fancy rolls for a moment and savor the simple, delicious Gimbap your mother used to pack for picnics. This recipe focuses on comfort and pure flavor, bringing back cherished memories.
Gimbap Ingredients- 300g Gimbap Ham (approx. 8 rolls)
- 4 pieces Imitation Crab Sticks
- 1 Cucumber
- 4 strips Pickled Radish (Danmuji)
- 3 Eggs
- 1/2 Carrot
- 3 large pieces Fish Cakes (Eomuk)
- 4 strips Seasoned Burdock Root (Guk-ganjang/Soy Sauce style)
- 3 bowls Cooked Rice (warm)
Rice Seasoning- A little Sesame Oil
- A little Toasted Sesame Seeds
- A little Sesame Oil
- A little Toasted Sesame Seeds
Cooking Instructions
Step 1
Wash the cucumber thoroughly and pat it dry. Cut it into 8 long strips. To easily remove the seeds, first, cut the cucumber lengthwise into quarters, then carefully slice along the sides to remove the seedy core, similar to how you’d peel an apple. Then, cut these into 8 long, thin batons.
Step 2
Peel the plastic wrapper off the imitation crab sticks. Cut each stick in half lengthwise.
Step 3
In a bowl, whisk the eggs with a pinch of salt. Pour the mixture into a lightly oiled, heated frying pan. Once the egg is about halfway cooked, gently fold it in half and continue cooking until done. Once cooled slightly, cut it into strips that are the length of your Gimbap roll.
Step 4
Slice the Gimbap ham into long strips that match the length of your Gimbap roll. Lightly pan-fry the ham strips until slightly golden. These cooked ham strips are now ready to be used as a filling.
Step 5
Cut the fish cakes into long strips similar in size to the ham. Heat a pan with a little cooking oil and stir-fry the fish cakes. Add 1 tablespoon of soy sauce and 1 tablespoon of corn syrup (or rice syrup) and cook until glossy and slightly caramelized. This adds a delicious sweet and savory flavor.
Step 6
Peel the carrot and cut it into thin matchsticks. Heat a generous amount of cooking oil in a pan and add the carrot matchsticks. Season with a pinch of salt and stir-fry for an extended period until the carrots are very soft and tender. Prolonged cooking brings out their natural sweetness.
Step 7
All your Gimbap filling ingredients are now prepared! Arrange them neatly on a plate or in separate bowls for easy access.
Step 8
In a large bowl, combine the 3 bowls of warm cooked rice. Drizzle in a good amount of sesame oil and sprinkle with toasted sesame seeds. Gently mix everything together with a rice paddle, being careful not to mash the rice grains. This creates a fragrant and flavorful base.
Step 9
Place a sheet of Gimbap seaweed (nori) on a bamboo rolling mat with the rough side facing up. Spread the seasoned rice evenly over about two-thirds of the seaweed sheet, leaving a small border at the top. Avoid packing the rice too densely, or your Gimbap might burst.
Step 10
Arrange your prepared filling ingredients (ham, crab stick, cucumber, pickled radish, egg, fish cake, burdock root, etc.) in a line horizontally across the rice. Don’t overfill. Using the bamboo mat, start rolling from the bottom edge, tucking the filling in tightly. Continue rolling, using the mat to press and shape the Gimbap firmly as you go.
Step 11
Once rolled, brush the outside of the Gimbap with a little sesame oil to add shine and help seal the edge. Slice the Gimbap into bite-sized pieces (about 1-1.5 cm thick) and arrange them on a serving plate. Enjoy your homemade, nostalgic Mom’s Classic Gimbap!
