These bite-sized slices are a unique Korean dish that visually resembles Japanese sushi, but is more free form with their fillings! These are stuffed with a variety of meat, egg, and vegetables, and make a great snack or appetizer.
Gimbap is great because it can be easily eaten anywhere! They are often part of a packed meal to be eaten at picnics, outdoor events, or just a light lunch. They are very popular takeout foods in South Korea and abroad, with their portability being a large driving factor.
The origins of gimbap are debated among food historians. One theory suggests the modern form of Gimbap was derived from the introduction of the Japanese sushi variant makizushi to Korea during the Japanese occupation of Korea (1910-1945). During that period, Korean cuisine adopted Western ingredients and food, along with some Japanese food items such as Bento or sushi rolled in sheets of seaweed. This theory is supported by a newspaper from 1925, in which the term Gimbap first appeared in Korea.
Another theory, suggested in the Encyclopedia of Korean Culture published by the Academy of Korean Studies, is that the food was developed from the long-established local tradition of rolling bap
(cooked rice) and banchan (side dishes) in gim.
This would explain the use of all the various fillings!
Sometimes referred to as Kimbap, Gimbap translates literally to ‘seaweed rice’ as the two main ingredients in the roll are the seaweed wrapper and the short-grain rice. One of the large flavor differences between sushi and gimbap is the use of sesame oil instead of sushi vinegar in the rice.
The fillings we chose for the recipe were a combination of cooked and raw elements. The steamed spinach is easily made with boiling water, or a shortcut method in the microwave. The spinach is drained and seasoned with sesame oil. The julienned carrots are given a light stir fry, just so they aren't too crunchy with the rest of the vegetables.
The ‘meat’ can be a variety of options, including the recommended spam or tofu. We chose tofu because we were just feeling in a vegetarian mood, and something about pan-fried crispy tofu is just so satisfying! Just make sure the pieces are the right size to fit into the roll. The spam would be delicious and bring more seasoning to the roll as a whole.
The egg is another important element in a traditional gimbap. The lightly seasoned egg is spread thinly onto a hot non-stick skillet and flipped to cook on the other side. Once it’s cooked it’s flipped onto a cutting board and sliced into thin strips for filling. The other raw elements can include
cucumber, sliced radish, and shredded cabbage.
Once everything is ready to go, the last step is to assemble the gimbap and start rolling! We used nori sheets but Korean gim sheets are great if you can get your hands on them. The cooked short-grain rice is seasoned with toasted sesame oil and salt and spread onto the seaweed before layering on the cooked elements.
Tuck the filling into itself as you roll it all together for a beautiful whole roll! Finally, brush the roll with sesame seed oil and your Forge To Table 10” Sujihiki Slicer to cut each roll into ½ inch pieces.
Now all you have to do is start thinking about what fillings you want in your gimbap! Kimchi, bulgogi, diced pork, pickled radish, and many more options are at your fingertips. Enjoy!
Gimbap (Kimbap)
Don’t confuse these Korean cuties for sushi- they have a distinct flavor and history! Translated as ‘seaweed rice’, they are filled with a rotating combination of vegetables, egg, and meat, but can be filled with almost anything. Make sure you enjoy it while fresh!
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep time: 40 minutes
Cook Time: 20 minutes
Servings: 2-6
Ingredients:
3 cups freshly cooked short-grain rice or sushi rice
1-½ tablespoons toasted sesame oil, divided, plus more for brushing
Kosher salt and black pepper, to taste
1-½ packed cups spinach (3 ounces)
Vegetable oil or canola oil, for sautéeing
½ medium carrot, peeled and julienned
4 ounces extra-firm tofu or canned Spam, cut lengthwise into ¼-inch thick strips
2 large eggs, beaten
¼ large cucumber, julienned
3 ounces danmuji (pickled yellow radish), sliced into ¼-inch thick strips
4 each nori (gim) sheets
Directions:
PREP RICE. Place warm, freshly cooked short-grain rice into a large bowl. Add 1 tablespoon of the toasted sesame oil and a pinch of kosher salt and mix well. Set aside.
SPINACH. Bring a pot of water to a boil, add spinach, and cook until it turns bright green, about 45 seconds (Alternatively, microwave with a damp paper towel for 60 seconds). Drain and run under cold water until cool. Squeeze to remove excess water and place spinach in a bowl. Season with remaining ½ tablespoon toasted sesame oil and a pinch of salt.
COOKED ELEMENTS. In a large non-stick skillet over high heat, heat a little bit of oil and sauté the carrots until crisp-tender, about 1-2 minutes. Remove from the pan and season lightly with salt and pepper to taste. Add more oil and sauté the sliced tofu or spam in the same pan until crispy and golden. Season the tofu lightly with salt (spam will not need extra salt). Reserve in small bowls.
PREP EGG. In the same non-stick skillet, heat oil over medium and add beaten egg with a pinch of salt. Swirl the pan to cover the entire surface area and as soon as the bottom is set, about 1-2 minutes, use a rubber spatula to flip the egg, keeping it in one piece. Cook until the egg is set, another 30 seconds. Slide the cooked egg onto a cutting board and let cool slightly. Slice into long ¼-inch wide strips. Reserve in a small bowl.
ASSEMBLE GIMBAP. Once all the elements are sliced and ready to go, lay 1 sheet of nori on a bamboo mat with plastic wrap (alternatively, a clean tea towel with plastic wrap works too). Use a small bowl of water to dip your hands to prevent rice from sticking to your hands and spread about ½ to ¾ cup of rice across the bottom two-thirds in an even layer, leaving the top empty. Spread the prepared ingredients horizontally in rows, starting from the bottom and working up.
ROLL GIMBAP. Using both hands and the bamboo map, lift the bottom of the seaweed and fold it up to cover the filling, tucking the filling with your fingers. Use the bamboo mat to apply even and firm pressure to ensure the filling stays in place. Continue rolling until you reach the end of the rice.
FINISH ROLL. Using your fingertips, spread a small amount of water at the edge of the seaweed and roll to seal. Set the roll aside and repeat with remaining seaweed and filling ingredients.
SERVE ROLL. Lightly brush each gimbap roll with toasted sesame oil. Use your Forge To Table 10” Sujihiki Slicer to apply even pressure and slice into ½ inch pieces. Serve immediately and enjoy!
Chef’s Notes:
If preparing in advance, prepare the fillings except the rice and store in the refrigerator. When you're ready to serve, make the rice and assemble your kimbap. Avoid assembling your kimbap too far in advance or the rice will dry out and harden.
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