Gimbop is considered one of the most popular and nutritious Korean meal. This is a popular snack or lunch that can be made with infinite variety of ingredients, using different kinds of meat and/or vegetables. Popular ones include bulgogi, spinach, pickled radish, and eggs.
At first glance, gimbop often resembles a Japanese maki or a sushi roll. However, there are a few differences between the Japanese sushi roll and the Korean-style gimbop. The main difference is that Japanese sushi rolls are rather minimal in ingredients. Sushi rolls usually consists of just tuna or salmon within the roll whereas gimbop contains a variety of ingredients as mentioned earlier. Also, while the Japanese use raw fish (sashimi) in their sushi rolls, Korean gimbop do not contain any raw fish. Lastly, Japanese sushi is often dipped in wasabi while gimbop usually has sesame oil.
Recipe Ingredients
- 2 carrots and 2 cucumbers, cut in long thin strips
- 1 yellow pickled radish, cut in long thin strips
- 1 piece thick sliced ham or Spam, cut in long thin strips and fried
- 1 egg, fried like omelet and cut in long thin strips
- Razor clams (option)
- 2 tbsp vinegar
- 1 tbsp salt
- 3 cups of cooked rice
- 1 tbsp sesame seeds
- 2 tsp sesame oil
- 1 package roasted seaweed sheets
Cooking Directions
1. Cut carrots and cucumbers in a long thin strips. Fry carrots with salt in 30 second.
2. Fry sliced hams and razor clams.
3. Fry eggs like omelet and cut in long thin strips.
4. Put them together on the plate.
5. Mix rice with the sesame oil and salt. (Sesame salt is optional)
6. Place one seaweed sheet on a bamboo sheet. Put rice on half of the sheet.
7. Add 1 carrot strip, 1 radish strip, 1 ham strip, 1 egg strip on top of rice, 1 razor clam. Roll in a log and squeeze tight.
Use some rice to stick the seaweed together to keep it rolled.
8. Place a little sesame oil in your hands and rub it on the seaweed roll. Put a little sesame oil on knife to cut roll.
Special Credit : TalkTalk Korea
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