Korean Seaweed Rice Rolls (Gimbap)
"Gimback is kind of like Japanese sushi, except the rice in Gimbap is seasoned with sesame oil, as opposed to rice vinegar. Gimbap is very popular for picnics and lunchboxes. Gimbap, like sushi, is highly adaptable. This version includes seasoned ground beef, but you could easily make this a completely vegetarian or pescatarian version."
- Serving Size: 1 (307.6 g)
- Calories 467.3
- Total Fat - 27.1 g
- Saturated Fat - 8.6 g
- Cholesterol - 216.4 mg
- Sodium - 1026.6 mg
- Total Carbohydrate - 31.2 g
- Dietary Fiber - 2.9 g
- Sugars - 6.2 g
- Protein - 25.5 g
- Calcium - 181 mg
- Iron - 4.2 mg
- Vitamin C - 43.2 mg
- Thiamin - 0.3 mg
Place the hot cooked rice into a large wide bowl. Gently stir in 1/2 teaspoon kosher salt and 1 teaspoon of the sesame oil. Be careful so you don't break the grains of rice.
Open the package of pickled radish, pat five (5) of them dry and cut into strips. Set aside.
Beat the eggs with 1/4 teaspoon salt in a small bowl. Heat a 10-12 inch non-stick skillet over medium high heat. Add a few drops of vegetable oil. When the oil is hot, spread it over the bottom of the skillet with a paper towel and then turn the heat to very low. Pour the beaten eggs into the skillet, tilt it so that the eggs cover the bottom evenly, and cook until set but not browned - about 30 seconds to 1 minute. Flip the egg sheet over, remove from heat, and let sit in the skillet for a minute or two to finish cooking. Transfer to a cutting board to cool slightly. Then cut into 1/2 inch wide strips.
Combine the beef, soy sauce, half the minced garlic, brown sugar, pepper, and 1 teaspoon of sesame oil in a bowl. Heat a large skillet over high heat and add the beef. Cook for 3-4 minutes, stirring, until most of its moisture has evaporated and the meat is shiny and brown. Remove from heat and cool.
Blanch the spinach in boiling water for 1 minute, then rinse under cold water. Squeeze the spinach dry, the coarsely chop it. Place spinach in a bowl, them add 1/2 teaspoon salt, the remaining minced garlic, and the remaining teaspoon of sesame oil. Set aside.
Heat a few drops of vegetable oil in a large skillet over medium high heat. Add the crab sticks and cook for about 30 seconds, then flip them over and cook for another 30 seconds. Remove from pan and set aside.
Add a few more drops of oil to the pan, then saute the carrot matchstick for about 1 minute. Remove from pan and set aside.
To assemble: Hold one edge of a sheet of gim (nori) between your thumb and forefinger, and move it over a low flame for a few seconds to lightly toast it one one side. Keep it moving so it doesn't burn or become crisp (or it will crack when you try to roll it). Place the sheet on a bamboo mat, shiny side DOWN.
Place a sheet of gim on a bamboo mat with the shiny side down. Evenly spread about ¾ cup of cooked rice over top of it, leaving about 2 inches uncovered on one side of the gim. Spread 1/4 cup of the ground beef mixture in a thin strip across the middle of the rice. Press it down with a spoon so it stays in place. Put one fifth of the spinach, a crab stick , some carrots, a few egg strips, and a pickled radish strip on top of the beef.
Use both hands to roll the mat (along with gim and rice) over the fillings, so one edge of the rice and gim reaches the opposite edge. This centers the fillings in the roll, so they’ll be nicely in the middle when you slice it. Grab the mat with both hands and and press it tightly as you continue rolling the gimbap. Push out the mat as you roll, so it doesn’t get wrapped in the gimbap. Continue rolling up the gim, using the mat, until you have a neat, clean roll. Remove the roll from the mat and brush some sesame oil over the surface of the roll. Cut into 1/2 inch slices. Be sure to wipe your knife often with a wet towel - as it will make slicing easier.
Repeat with remaining ingredients to make four more rolls. Arrange on a plate and serve. Unlike sushi, Gimbap does not require a dipping sauce.
Tips & Variations
- Bamboo sushi mat