Gimbap is a Korean dish similar to Japanese sushi. The name combines the dish’s two essential ingredients; “gim” is dried sheets of seaweed and “bap” is rice. The dish's origins may be purely Korean, rooted in the 15th century production of gim and the common practice of eating it rolled in rice. Gimbap may, however, derive from Japanese norimaki sushi, introduced to Korea in the early-to-mid 1900s, during the Japanese occupation of the country. Popular take-out food in Korea, gimbap can also be found throughout the US.
Recipe Servings: 4
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 cups short grain rice, cooked
- 2 eggs, beaten
- 4 carrots cut lengthwise into long, ⅓-inch thick strips
- 4 pickled daikon radishes, cut lengthwise into long, ⅓-inch thick strips
- 4 imitation crabmeat lengths, cut lengthwise into long, ⅓-inch thick strips
- 1 cup spinach
- 1 Tbsp sesame oil
- Pinch of salt
- 1 cup korean style barbecued beef, chopped
- 4 nori sheets
Directions
- Cook the eggs in a greased pan over medium high heat until gently done all the way through. Cut them into long, ½-inch wide strips.
- Bring salted water in a saucepan to a boil.
- Add the carrots, cook for 3–4 minutes, and then set aside.
- Boil water in the same pan and blanch the spinach for 2 minutes, carefully squeezing out the hot water before seasoning with ½ tablespoon sesame oil and a pinch of salt. Set aside.
- Lay out the pieces of nori.
- Place a cup of rice on top of each nori, spooning the rice to edges except the top, leaving 1 to 2 inches bare.
- Place portions of the vegetables and meats in the center of each roll.
- Roll the gimbap carefully, then cut the rolls into 1-inch slices.
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