Appetizer
6
 
Gimbap, or Korean sushi, is a delicious Korean appetizer and finger food. This recipe is perfect for vegetarians since it does not use any meat or fish, although many popular Korean gimbap recipes do use beef, fish cake, and even kimchi. The colorful arrangement of ingredients in this gimbap recipe (green spinach, yellow eggs, orange carrots, brown gobo, yellow daikon, white rice) make this dish look just as delicious as it tastes. Gimbap pairs well with various types of kimchi including mul kimchi (water kimchi) and buchu kimchi (chive kimchi).
Ingredients
  • 4 cups white rice
  • 12 sheets dried seaweed
  • 3 gobo root
  • 2 carrots
  • 1 bunch spinach
  • 1 yellow daikon strip
  • 6 eggs
  • 2 tbsp olive oil
  • 1 tsp sesame seed oil
  • 3 tbsp salt
  • 4 tbsp white granulated sugar
  • 2 tbsp vinegar
  • 2 tbsp water
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
Instructions
Gobo Root & Carrot Cooking Instructions
  1. Peel gobo strips, cut off ends, slice into ¼-inch strips, and rinse under cold water.
  2. Peel carrots, cut into halves, then into ¼-inch strips, and rinse under cold water.
  3. Boil a large pot of water and add 1 tbsp salt. Blanch gobo strips for 3 minutes but do not overcook them since they will be sauteed later. Add carrot strips and blanch for another 2 minutes. Turn off the stove and let strips sit in hot water for 1 minutes. Strain and set aside.
  4. Heat a small frying pan on high heat. Add gobo strips with a splash of water, 1 tbsp soy sauce, and 1 tbsp brown sugar. Sautee gobo for 3 minutes on medium heat and cook covered for another 2-3 minutes until soft.
Daikon Preparation Instructions
  1. Slice yellow daikon into ¼-inch strips and set aside.
Spinach Cooking Instructions
  1. Cut off ends of spinach. Do not cut the spinach leaves in half since longer leaves are better for rolling gimbap. Wash spinach several times until all dirt is removed and strain.
  2. Boil a large pot of water and add 1 tbsp salt to retain the color of the spinach. Add spinach to boiling water and turn off the stove immediately. Strain the blanched spinach and squeeze out any excess water by hand.
  3. In a large bowl, add ½ tsp salt and 1 tsp sesame seed oil. Mix thoroughly by hand and set aside.
Egg Cooking Instructions
  1. Crack 6 eggs into a large mixing bowl. Add ½ tsp salt and mix thoroughly with a fork.
  2. Heat a small frying pan on medium heat and coat with olive oil. Slowly pour the eggs into the hot frying pan and heat one side for 1-2 minutes until it is evenly cooked. Fold one side of the eggs over with a spatula and form into the shape of an omelette. Continue folding the eggs over and cook for another 1-2 minutes until both sides of the omelette are golden brown and the omelette is cooked throughout.
  3. Slice omelettes into ½-inch strips and set aside.
Gimbap Ingredients
  1. Place ingredients nicely on a large tray.
Rice Cooking Instructions
  1. Wash 4 cups of white rice 4-6 times until the water is clear. Soak rice for 4 hours in a small pot. Heat rice on high for 5 minutes until it is boiling. Lower heat on medium and simmer for 5 minutes. Cover pot with lid and heat on low for 10 minutes until done.
Rice Seasoning Instructions
  1. Add 4 tbsp white granulated sugar, 2 tbsp white vinegar, ½ tsp salt, and 2 tbsp water into a small bowl and mix thoroughly until all the sugar and salt is dissolved.
  2. Scoop hot white rice in a large bowl. Pour the mixture over the hot white rice and lightly mix with a spatula so the liquid is evenly spread. Remember, freshly cooked rice MUST be used and it MUST be hot before pouring the mixture into it. Cold or day-old rice will make the gimbap taste hard and stale and should never be used for gimbap.
Gimbap Rolling Instructions
  1. Lay out gimbap ingredients, seaweed sheets, and sushi rolling mat on a large table. Place a single sheet of seaweed on the bamboo rolling mat and spread a thin layer of white rice using chopsticks. Place each ingredient in the center of the white rice. Slowly roll the mat over and over until all the ingredients are pressed towards the center of the rice. Continue rolling the mat over until the roll reaches the end of the seaweed sheet and the roll is tight and round.
  2. Place finished rolls on a cutting board and place a cloth over the rolls to prevent them from drying out.
  3. Wet the edge of a knife with cold water. Slice each roll into 1-inch pieces and place on a serving dish. The freshest made rolls always taste the best!