Gimbap /kimbap is the perfect meal on the go and a must-have at picnics My version is very savory and doesn’t need additional dipping sauce. But if you like, you can brush some sesame oil on the roll and top off with sesame seed after you finish!
Ingredients
Main:
- 1/2 can of luncheon meat, I used Spam
- 1 bundle of spinach
- 1 small carrot
- 3 cups cooked rice
- 2-3 eggs
- 4 seaweed sheets for kimbap or sushi
- 1/3 of danmuji (pickled radish)
- 2 sheets of flat odeng fish cake
Spinach seasonings:
- 1 tsp green onion, finely chopped
- ½ tsp minced garlic
- ¼ tsp fine sea salt or to taste
- 1 tsp roasted sesame seeds
- 1 Tbsp sesame oil
Spinach seasonings:
- 1 tsp green onion, finely chopped
- ½ tsp minced garlic
- ¼ tsp fine sea salt or to taste
- 1 tsp roasted sesame seeds
- 1 Tbsp sesame oil
Other Substitutes:
- Cucumber
- imitation crab sticks
- seasoned edible burdock root
Fish Cake Seasonings:
- ¼ tsp fine sea salt or to taste
- ½ tsp chicken bouillon
- ¼ tsp Black Pepper
- ½ Tbsp sesame oil
Step-by-Step Guide
- Wash and drain all veggies
2. Cut danmuji, fishcake, and luncheon meat in strips
3. Cut carrots into thin match stick strips (I used a spiral cutter). Cook with garlic and seasonings until crisp-tender.
4. Boil the spinach for 2 minutes until cooked, put in an ice water bath, and squeeze out all water with your hands. Mix with the seasonings above.
5. In a small bowl, beat eggs with a pinch of salt. Lightly grease a nonstick skillet with vegetable oil and cook eggs over medium heat. Carefully free the egg round and transfer it to a work surface to cool and cut in strips.
6. Add luncheon meat strips and cook until the edges are brown.
7. Add fishcake strips and cook with seasonings until they have softened.
8. In a large bowl, mix rice with sesame oil, crushed sesame seeds, and 1 teaspoon salt.
9. Set a rolling mat on a work surface and a sheet of nori on top of it.
10. spread rice evenly all over, and arrange your fillings across the center of the rice. I like to put more filling than rice, but it’s up to your preference=]
12. Roll the bamboo mat up and away from you, curling the seaweed sheet and rice around the fillings
13. Use the fingers of both your hands to hold the filling in place as you roll with your thumbs. Secure the roll with the exposed flap of the seaweed sheet.
14. Once the roll is sealed, gently squeeze, pressing gently on the top and sides, to compress the roll slightly and seal the edge.
15. Lightly brush the roll with sesame oil if desired.
16. Cut the roll into 1/2-inch thick pieces.
17. Serve them fresh and enjoy!
Kimbap (a.k.a Gimbap)
Equipment
- 1 rolling mat
- 1 knife
- 1 Cutting Board
- 1 wok
- measuring cup and spoons
Ingredients
Ingredients
- ½ can Spam
- 1 bundle Spinach
- 1 small carrot
- 3 cups cooked rice
- 3 eggs
- 4 sheets seaweedfor kimbap or sushi
- ⅓ danmuji pickled radish
Other Substitutes
- ½ Cucumber imitation crab sticks, seasoned edible burdock root, cream
- imitation crab sticks
- seasoneburdock root
Fish Cake Seasonings:
- 2 pieces flat odeng fish cake
- ¼ tsp fine sea salt or to taste
- ½ tsp chicken bouillon
- ¼ tsp Black Pepper
- ½ tbsp sesame oil
Spinach seasonings:
- 1 tsp green onion finely chopped
- ½ tsp minced garlic
- ¼ tsp fine sea salt or to taste
- 1 tsp roasted sesame seeds
- 1 tbsp sesame oil
Carrot seasonings:
- ½ tsp salt
- 1 tsp garlic powder
- ½ tbsp sesame oil
Instructions
- Wash and drain all veggies
- Cut danmuji, fishcake (optional), and luncheon meat in strips
- Cut carrot in thin match stick strips. Cook with garlic and seasonings until crisp-tender.
- Boil the spinach for 2 minutes until cooked, put in an ice water bath, and squeeze out all water with your hands. Mix with the seasonings above.
- In a small bowl, beat eggs with a pinch of salt. Lightly grease a nonstick skillet with vegetable oil and cook eggs over medium heat. Carefully free the egg round and transfer it to a work surface to cool and cut in strips.
- Add luncheon meat strips and cook until the edges are brown.
- Add fishcake strips and cook with seasonings until they have softened.
- In a large bowl, mix rice with sesame oil, crushed sesame seeds, and 1 teaspoon salt.
- mix rice with sesame oil, crushed sesame seeds, and 1 teaspoon salt.
- Set a rolling mat on a work surface and a sheet of nori on top of it.
- spread rice evenly all over, and arrange your fillings across the center of the rice. I like to put more filling than rice, but it’s up to your preference=]
- Roll the bamboo mat up and away from you, curling the seaweed sheet and rice around the fillings
- Use the fingers of both your hands to hold the filling in place as you roll with your thumbs. Secure the roll with the exposed flap of the seaweed sheet.
- Once the roll is sealed, gently squeeze, pressing gently on the top and sides, to compress the roll slightly and seal the edge.
- Lightly brush rolls with sesame oil if desired.
- Cut the roll into 1/2-inch thick pieces.
