Nutritious Homemade Basic Vegetable Gimbap
Nutritious Homemade Basic Vegetable Gimbap
The Secret to Delicious Gimbap Rolling: Let’s Roll Them Up!
It’s been a while since I last rolled gimbap, and it brought back so many fond memories! I used to make it often, but these days, it’s more of a special occasion. Nevertheless, homemade gimbap is always delicious and undeniably comforting. Today, I’ll show you how to make simple, flavorful vegetable gimbap, rolling it up with care. Let’s get started!
Gimbap Ingredients- 3 bowls of warm rice
- 5 sheets of gimbap seaweed (gim)
- 3 eggs
- 100g pickled radish (danmuji)
- 1/2 carrot
- 1/2 cucumber
- 10 perilla leaves (kkaennip)
- 3 sticks of imitation crab sticks or Kani Kama
- 50g sliced ham
- 50g braised burdock root (optional)
- 1 sheet of square fish cake (eomuk)
- 2 Tbsp sesame oil
- Pinch of salt
- Little cooking oil
Cooking Instructions
Step 1
First, wash and thinly julienne the carrot. Instead of stir-frying, blanching the carrots gives a clean and non-greasy gimbap. Bring a pot of water to a boil, add a pinch of coarse salt, and blanch the carrot juliennes for about 1 minute. Immediately rinse them under cold water and drain thoroughly to remove excess moisture.
Step 2
Julienne the square fish cake thinly. Lightly grease a pan with cooking oil and stir-fry the fish cake. Add 1/2 Tbsp soy sauce and 1/2 Tbsp oligo syrup, stir-frying until glossy. Slice the ham into bite-sized pieces and pan-fry both sides until golden brown. Slice the cucumber into long juliennes. For the freshly cooked warm rice, mix in 1 Tbsp sesame oil and a pinch of salt, ensuring it’s evenly seasoned.
Step 3
Wash the perilla leaves thoroughly under running water and pat them completely dry with paper towels. Julienne the pickled radish finely for easy use as a gimbap filling. Beat the eggs and make thin omelets, then slice them into thin juliennes as well. For the imitation crab sticks, shred them by hand to improve the texture. A key tip for making delicious gimbap is to julienne all the filling ingredients as thinly and uniformly as possible. This prevents the gimbap from falling apart when sliced and allows you to fully enjoy the harmonious flavors and soft texture of the ingredients with every bite.
Step 4
Place a sheet of gimbap seaweed (gim) on a bamboo rolling mat. Spread the seasoned rice thinly over the seaweed. It’s important not to spread the rice too thickly, as this can cause the gimbap to burst or overpower the other flavors. Layer a perilla leaf on top of the rice, then arrange the prepared carrot, fish cake, ham, cucumber, egg juliennes, pickled radish, and imitation crab sticks neatly. Avoid overfilling, as this makes rolling difficult. Now, using the bamboo mat, gently press down on the fillings and tightly roll the gimbap from one end to the other. To slice the gimbap cleanly without the rice sticking to the knife, it’s best to use a serrated bread knife. Start slicing from the tail end.
Step 5
Voila! Your vibrant and delicious vegetable gimbap, packed with fresh vegetables and flavorful fillings, is ready! To achieve the best taste and texture, reduce the amount of rice and generously fill it with the ingredients. This ensures a delightful crunch from the vegetables and a medley of flavors in every bite. Each mouthful will be a burst of fresh ingredients, bringing you pure joy. Enjoy a wonderful meal with your family, made with this heartfelt homemade gimbap!
