Kimbap (also called gimbap) is a popular Korean dish that has been gaining worldwide recognition in recent years. This traditional snack is made by rolling seasoned rice, vegetables, meat, and other ingredients in a sheet of dried seaweed.
It is often compared to Japanese sushi, but kimbap has its own unique taste and texture. This roll is not only delicious but also visually appealing, as it comes in various colors and shapes.
What is the origin of kimbap?
Kimbap has a long and fascinating history in Korean cuisine. The dish is believed to have originated in the early 20th century, when Japanese-style sushi became popular in Korea.
However, due to the scarcity of ingredients such as raw fish, Koreans began to substitute the fish with vegetables and other cooked ingredients. This led to the creation of gimbap, which quickly became a staple food item in Korean households.
Its popularity can be attributed to the fact that it is a portable and convenient snack that is easy to make and can be enjoyed on the go.
Kimbap was originally made with simple ingredients such as pickled vegetables, dried fish, and rice, but over time, people have added various other ingredients to make it more flavorful and nutritious. Today, it comes in many varieties, ranging from classic vegetable rolls to modern fusion rolls that incorporate ingredients such as cheese and meat.
This roll has also played an important role in Korean culture, as it was often eaten during festivals and special occasions. Today, it remains a beloved snack and meal in Korea and is also enjoyed by people all over the world.
The word “kimbap”
The name “kimbap” itself reveals much about the origins and nature of this beloved Korean dish. The word kim in Korean refers to seaweed, while bap means rice. Together, the two words describe the core ingredients of kimbap – rice and seaweed. The name is simple yet descriptive, and accurately reflects the essence of this dish. Interestingly, there are many different names for kimbap depending on the region and dialect in Korea.
For example, in some areas, it is called gimbap, while in others, it is referred to as norimaki.
How to make kimbap
To prepare the perfect kimbap, it’s very important to have a bamboo sushi mat, cooked rice, sheets of dried seaweed, vegetables, cooked meat, and pickled radish.
First, lay out the seaweed on the bamboo mat, shiny side down. Spread a thin layer of rice over the nori sheet and add the fillings in a line in the center of the rice – but be sure not to overfill.
Using the mat, roll the kimbap tightly, starting from the bottom edge. Apply gentle pressure to shape the roll, and once the kimbap is rolled, slice it into bite-sized pieces with a sharp knife. It can be served with soy sauce, pickled radish, or other condiments of choice.
Variants around the world
This dish is very versatile and can be adapted to suit a variety of tastes and preferences. While the traditional version typically includes rice, vegetables, and meat, there are many variations that incorporate different ingredients or flavors. These are some popular variants:
- Cheese kimbap: this version of kimbap adds a slice of cheese to the filling for a creamy, indulgent flavor.
- Tuna kimbap: instead of meat, tuna is used as the protein source in this kimbap variant. It is often mixed with mayonnaise and vegetables for added flavor.
- Bulgogi kimbap: bulgogi, a Korean-style marinated beef, is a popular ingredient in this kimbap variant. It adds a savory and slightly sweet flavor to the rolls.
- Kimchi kimbap: this is a great option for those who love spicy food. The fermented cabbage adds a tangy and spicy touch to the rolls.
- Vegetarian kimbap: this version of kimbap omits meat and instead uses a variety of vegetables such as carrots, cucumbers, spinach, and mushrooms. It is a great option for those who prefer a meat-free diet.
- Fruit kimbap: for those with a sweet tooth, fruit kimbap is a refreshing and delicious option. It is made with fresh fruit such as strawberries, kiwis, and mangoes, and is often served with a sweet dipping sauce.
Kimbap (Korean Rice Rolls)
Ingredients
For the rice
- 2½ cup short grain rice
- 2 tablespoons sesame oil
- ½ teaspoon fine salt
For the beef
- 8 oz. tender , lean beef, cut into long strips about ½ inch (1 cm) thick
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar (or mirin)
- 1 teaspoon caster sugar
- 1 tablespoon sesame oil
- 1 clove garlic , minced
For the vegetables
- 8 oz. spinach leaves
- 1 teaspoon sesame oil
- ¼ teaspoon fine salt , + 2 pinches of fine salt
- 2 medium carrots , julienned
- 5 strips pickled yellow radish , danmuji about ½ inch (1 cm) thick
For the fish
- 1 sheet eomuk , fish cake
- 1 tablespoon soy sauce
- ½ teaspoon caster sugar
- ½ teaspoon vegetable oil
- ½ teaspoon sesame oil
- 2 eggs
For the assembly
- 5 dry seaweed sheets , gimbap gim
- Sesame oil
- White sesame seeds
Equipment
- Wok
- Non-stick pan
- Spatula
- Rice cooker
- Bamboo mat , sushi mat type
- Long sharp knife
Instructions
Rice
- Cook the rice, preferably in a rice cooker, using slightly less water than indicated on the package. The rice should be freshly cooked for a better kimbap.
Beef
- Thoroughly mix the beef with the 5 seasoning ingredients.
- In a wok over medium to high heat, sauté for 2 to 3 minutes or until beef is cooked through.
Vegetables
- Bring a large pot of water to a boil over high heat and prepare an ice bath.
- Blanch the spinach, place them immediately in the ice bath, then drain thoroughly by wringing out the water.
- Season with half the sesame oil and salt.
- Heat the remaining sesame oil in a skillet over medium to high heat.
- Sauté the carrots until tender, stirring frequently.
- Add 1 pinch of salt.
- Crack and beat the eggs into an omelet in a bowl. Add a pinch of salt.
- Heat a small nonstick skillet over low to medium heat.
- Add the eggs to the skillet. When the bottom has set, turn the omelet and cook it for a few seconds.
- Transfer the omelet to a cutting board.
- Cut it lengthwise into 1 inch (2 cm) strips.
Fish
- Cut the sheet of eomuk (fish cake) lengthwise into ½ inch (15 mm) thick strips.
- Heat the vegetable oil in a skillet over medium heat.
- Sauté the fish cake with the soy sauce, sugar, and sesame oil for 2 minutes. The fishcake should soften.
- Arrange all the ingredients in a large dish.
Assembly
- Remove the rice from the rice cooker.
- While the rice is still hot, add the sesame oil and salt.
- Mix well, gently incorporating them with a rice spatula until evenly seasoned.
- Add more salt to taste, if needed. The rice cools during this process and will be ready to use.
- Place a sheet of seaweed, shiny side down and longer side towards you, on a bamboo mat.
- Spread about 6 oz. (200 g) of cooked rice evenly over the seaweed sheet using a spatula and/or the fingers.
- Place the prepared ingredients over the rice.
- Lift the entire end of the mat and bring it towards you with both hands.
- Roll to cover fillings, tucking filling in with fingers if necessary. Press firmly on the roller and continue to roll again until the end.
- Apply firm pressure to the roller using the bamboo mat to seal everything tightly.
- Using a brush or the fingers, brush the roll with a little sesame oil for more flavor and a shiny appearance.
- Apply a little sesame oil to a long, sharp knife. This prevents the rice from sticking to the knife.
- Cut the roll into bite-sized pieces about ½ inch (12 to 15 mm) thick and sprinkle with white sesame.
- Repeat the operation with the seaweed sheets, rice, and all the remaining ingredients.
Sources
Wikipedia (EN) – Gimbap
SCMP
Ice
Hands Doing Things is the brainchild of Sabri and Bian, who combined their passion for food with their professional careers of writing & photography, and filmmaking.
Gisela Castro9 says
Delicioso plato!! Fresco para estas èpocas y sumamente sabros
Hands Doing Things says
¡Gracias por tu comentario Gisela! Sin dudas nos encanta el kimbap.