Now is the start of Holiday here in South Korea, It's Cheusok once again, having a long holiday, I am thinking of what to eat, hmm.
I would like to share one of my favorite korean food that every korean loves to eat. A food that you can take everywhere you go at anytime of the day at any season of the year. The all time favorite KIMPAP
Basically, gimbap is a seaweed rice roll made of gim (a sheet of dried seaweed) and bap (rice). For fillings, you can use chopped kimchi if you’re in a hurry, or make a classic gimbap. This recipe uses many colorful ingredients: carrot, eggs, danmuji, spinach (or cucumber), and beef if you want to make your kimpap special but you can use crab stick, sausage or ham as alternative for beef.You can replace spinach with salted cucumber sticks
This recipe is a very authentic, classic style gimbap. Gimbap can be made with all kinds of fillings, and I like almost all of them, except for a few like mayonnaise. I like mayonnaise in my potato salad and in my sandwich, but not in kimpap. I’ve been eating this classic gimbap for years, much longer than my tuna gimbap. It’s something that korean used in school and family picnic. Whenever the picnic was announced, the first thing to come into my mind was this delicious gimbap! All right, this is the recipe
Ingredients:
5 sheets of gim (seaweed paper), roasted slightly
4 cups cooked rice (the recipe is here, but make with 2 cups of short grain rice instead of 1 cup)
½ pound beef skirt steak (or tenderloin, or ground beef)
1 large carrot, cut into matchsticks (about 1½ cup)
5 strips of yellow pickled radish (use pre-cut danmuji or cut into 8 inch long strips)
8 to 10 ounces spinach (1 small bunch), blanched, rinsed in cold water, and strained
3 eggs
3 garlic cloves
2 teaspoons soy sauce
1 tablespoon plus 1 teaspoon brown (or white) sugar
1½ teaspoon salt
2½ tablespoons sesame oil
vegetable oil
Directions
Rice:
Place freshly made rice in a large, shallow bowl. Gently mix in ½ teaspoon salt and 2 teaspoons sesame oil over top with a rice scoop or a wooden spoon.
Let it cool down enough so it’s no longer steaming. Cover and set aside.
Spinach:
Combine the blanched spinach, 2 minced garlic cloves, ½ teaspoon salt, and 2 teaspoons sesame oil in a bowl.
Mix well by hand and put it on a large platter with the sliced yellow pickled radish.
Carrots:
Combine the carrot matchsticks with ¼ teaspoon salt. Mix well and let it sweat for 5 to 10 minutes. Heat a pan and add a few drops vegetable oil.
Squeeze out excess water from the carrot, then saute for about 1 minute. Put it on the platter next to the spinach.
Steaks:
Trim the fat from the skirt steaks and slice into ¼ inch wide, 3 to 5 inch strips. Put the strips into a bowl. Add 2 teaspoons soy sauce, 1 minced garlic clove, ¼ teaspoon ground black pepper,1 tablespoon plus 1 teaspoon brown (or white) sugar, and 2 teaspoons sesame oil.
Mix well by hand.
Set aside, and let them marinate while we do the egg strips.
Eggs:
Crack 3 eggs in a bowl and add ¼ teaspoon salt. Beat it with fork and remove the stringy chalaza.
Drizzle a few drops of oil on a heated 10 to 12 inch non-stick pan. Wipe off the excess with a paper towel so only a thin sheen of oil remains. Turn down the heat to low and pour the egg mixture into the pan. Spread it into a large circle so it fills the pan.
When the bottom of the egg is cooked, flip it over with a spatula. Remove from the heat and let it cook slowly in the hot pan for about 5 minutes, with the ultimate goal of keeping the egg as yellow as possible, and not brown.
Cut it into ½ inch wide strips. Put it next to the spinach on the platter.
Finish steaks:
Heat up a pan over medium high heat and cook the marinated beef, stirring it with a wooden spoon until well cooked.
Set aside.
Let’s roll gimbap!
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.
Place beef, carrot, yellow pickled radish strip, a few egg strips, and spinach in the center of the rice.
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.
Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.
Repeat more times with the remaining ingredients.
Put some sesame oil on the finished rolls and sprinkle some sesame seeds over top.
Cut each roll into ¼ inch bite size pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting.
Put it on a plate and serve immediately or pack it in a lunchbox.
There you go , don't you think my favorite KIMPAP is so delicious?
If you think so please upvote, reesteem and follow me.
Thanks guys!