Gimbap: Korean Nori Seaweed Rolls
Gimbap: Korean Nori Seaweed Rolls

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, gimbap: korean nori seaweed rolls. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Great recipe for Gimbap: Korean Nori Seaweed Rolls. I wanted to eat my favorite nori rolls without having to go to Koreatown for them. They're pretty light and my husband loves them too. If you can get whole sheets of Korean seaweed, that would be better.

Gimbap: Korean Nori Seaweed Rolls is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Gimbap: Korean Nori Seaweed Rolls is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have gimbap: korean nori seaweed rolls using 14 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Gimbap: Korean Nori Seaweed Rolls:
  1. Take 700 grams Plain rice (150 g per roll)
  2. Take 2 tbsp ○ Sesame oil
  3. Get 2/3 tsp ○ Salt
  4. Get 1 tbsp ○ White sesame seeds
  5. Prepare 5 whole sheets Nori seaweed (Japanese type is OK)
  6. Take Fillings of your choice:
  7. Get 1 Takuan (yellow dried and pickled daikon radish)
  8. Make ready 4 Eggs
  9. Get 1/2 Cucumber
  10. Get 1/2 Carrot
  11. Get 1/3 bunch Spinach
  12. Get 1 Fish sausage (or imitation crab sticks)
  13. Get 100 grams Beef
  14. Prepare 1 Kimchi

You can use whatever fillings you. Lightly season with a pinch of salt. Crack and beat the eggs, in a bowl with a spoon or a fork. Stir in a pinch of salt.

Instructions to make Gimbap: Korean Nori Seaweed Rolls:
  1. Mix the ○ ingredients into the rice. Alternatively, you can add the sesame oil and salt to the rice before cooking it, and add the sesame seeds to the cooked rice.
  2. Make the fillings ready. You can use whatever you like or have on hand. I made these with lots of filling. Cut the takuan pickles into 6-7 mm thick slices. Season the eggs with sugar and salt, make tamagoyaki (rolled omelette) and cut into 6 to 7 mm slices.
  3. De-seed the cucumber and slice lengthwise thinly. Cut the carrot into about the same size, boil then stir fry in a little oil, and season with a little salt. Blanch the spinach, refresh in cold water, squeeze out well and mix with a little sesame oil and salt.
  4. Cut the fish sausage into 6 to 7 mm thick pieces too. (If you're using crab sticks, split them in half lengthwise.) If you're using thinly sliced beef chop it up and stir fry it, and season with sugar and soy sauce or yakiniku sauce. You can use ground beef too. Squeeze out the kimchi lightly.
  5. Spread a sheet of nori seaweed as thinly as possible with rice. Be sure not to put any rice on the edges, which will overlap.
  6. Add the fillings, and roll up fairly loosely.
  7. When the rolls are made, brush the surfaces with a little sesame oil. Put some salt on your hands and spread it lightly over the surface too. Sprinkle on some sesame seeds to taste. If possible, keep them wrapped in plastic wrap for a while to allow the rolls to soften and meld.
  8. Cut into about 1 cm wide (rather thin) slices and they're done! Wipe your knife with a moistened kitchen towel while cutting in order to have nice looking slices. (This is a no-kimchi version.)
  9. This is a kimchi version. Kimchi and rice together is sooo good!

Crack and beat the eggs, in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a small non-stick pan over medium-low heat. Add the eggs to the pan. Gimbap (also sometimes spelled "kimbap") is the perfect meal on-the-go, a common sight at bus stations and a must-have at school picnics.

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