Spicy & Tangy Aged Kimchi Squid Gimbap (Great for Diets!)
Spicy & Tangy Aged Kimchi Squid Gimbap (Great for Diets!)
Moms’ Kitchen Kim Shin Young’s Recipe: Super Simple Diet Gimbap with Aged Kimchi
I tried making Kim Shin Young’s aged kimchi gimbap recipe that became a hot topic on TV. It’s surprisingly delicious and a healthy gimbap you can enjoy without feeling guilty. If you want to enjoy tasty gimbap even while on a diet, pay attention!
Gimbap Ingredients- 3 heads of well-fermented aged kimchi
- A small amount of fresh squid body
- 1 bowl of black rice (approx. 200g)
- 1 sheet of seasoned seaweed for gimbap
Seasoning & Others- A little fragrant perilla oil
- A little fragrant perilla oil
Cooking Instructions
Step 1
First, rinse the seasoning off the aged kimchi thoroughly under running water. This step helps to adjust the sourness or spiciness if the kimchi is too intense. Squeeze out as much water as possible from the clean aged kimchi with your hands. About 3 heads should be sufficient for one roll of gimbap. Prepare the squid by cutting the body part into bite-sized pieces (about 30-40g) for the gimbap. You won’t need a lot for one roll, and any leftover can be used in other dishes.
Step 2
Bring a pot of water to a boil with a tiny pinch of salt. Add the prepared squid and blanch it. The squid is cooked when it curls up. This usually takes about 1-2 minutes. Immediately remove the blanched squid and drain it well in a colander to remove excess water. Residual water can make the gimbap soggy.
Step 3
Slice the drained squid thinly for easy eating. Thin slices provide a better texture and integrate well with the other gimbap fillings. Prepare the sliced squid for assembling the gimbap.
Step 4
To add a nutty flavor, lightly brush the prepared aged kimchi with perilla oil. The umami of the kimchi combined with the nutty aroma of the perilla oil makes it much tastier. Spread a thin layer of perilla oil over the surface of the aged kimchi.
Step 5
In the TV show, Kim Shin Young recommended using brown rice for diet gimbap. Since I didn’t have brown rice at home, I used black rice. If you are using brown rice, following Kim Shin Young’s tip, a 7:3 ratio of brown rice to white rice makes for a much better texture. It’s important to let the cooked rice cool down slightly before rolling the gimbap.
Step 6
Place the gimbap seaweed sheet on a bamboo rolling mat. Spread the cooled black rice (or brown rice) thinly and evenly over the seaweed. Be careful not to put too much rice, as it can cause the gimbap to burst. Leave about a 1cm border along the top edge to seal the roll.
Step 7
Arrange the perilla oil-coated aged kimchi in the center of the rice on the seaweed. You can adjust the amount of kimchi according to your preference.
Step 8
Place the thinly sliced squid over the aged kimchi. Now, use the bamboo mat to roll the gimbap tightly. Press down firmly to ensure it doesn’t unravel. Lightly moisten the top edge of the seaweed with a little water to seal the roll, and your gimbap is complete.
Step 9
It’s wonderful how you can make such a delicious diet gimbap so easily. It’s perfect as a healthy and light meal!
Step 10
I never expected aged kimchi and squid to taste so good together! Following Kim Shin Young’s recipe, I was surprised by how delicious this diet gimbap turned out to be, defying its name. I highly recommend you all try making it!
