Gimbap or kimbap is a popular Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices. Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi.
Gimbap is derived from Japanese futomaki (Makizushi) during the Japanese rule (1910-1945), but now has certain distinctive elements not found in Japanese-style makizushi.Whereas the essence of Japanese sushi is vinegared rice, gimbap does not use rice vinegar but rather sesame oil.
Short grain white rice is usually used, although short-grain brown rice, like olive oil on gim, is now becoming more widespread among the healthconscious. Rarely, sweet rice is mixed in gimbap rice.
Nowadays, the rice in gimbap can be many kinds of black rice, boiled rice and cereals etc.
Gim is dried, pressed seaweed made from the edible species, laver. Gim may be roasted and seasoned with oil and salt, roasted but unseasoned, or raw and unseasoned. The oil used for roasting gim is traditionally sesame oil; however, today corn and canola oils are also commonly used, especially with the pre-seasoned packs of gim sold widely in stores. Olive oil is also becoming more prevalent. For gimbap, the roasted, unseasoned variation is typically used.
Besides the common ingredients listed above, some varieties may include cheese, spicy cooked squid, kimchi, luncheon meat, or spicy tuna. The gim may be brushed with sesame oil or sprinkled with sesame seeds. In a variation, sliced pieces of gimbap may be lightly fried with egg coating.
Samgak gimbap (삼각김밥) is a triangle-shaped gimbap sold in many convenience stores in South Korea. It has variety of types. Samgak gimbap also come in many varieties.
Chungmu gimbap (충무김밥) is a gimbap made with only rice as the filler ingredient. Originating from the seaside city of Chungmu, the rolls are thinner and the surface is usually left unseasoned. Chungmu gimbapis traditionally served with side dishes of kolddugi muchim (꼴뚜기 무침), sliced baby octopus marinated and fermented in a spicy red pepper sauce, and radish kimchi (무김치).
Chamchi gimbap (참치김밥) is another commonly found gimbap. It is usually filled with tuna, marinated sesame leaf, and mayonnaise, as well as other ingredients.
Tuna Rice Roll
- 5-6 cups cooked rice (made from 3 cups of uncooked rice)
- Seaweed (kim/gim)
- Yellow radish pickle (danmuji)
- 1 avocado
- Crabmeat, a can of tuna
- Soy sauce, garlic, sesame oil and seeds, and a green onion
- Prepare about 5-6 cups of cooked rice in a large bowl
- Make your mixing sauce by mixing up 1/2 tbs sugar, 1 ts salt, and 1 tbs of vinegar until the liquid looks clear
- Mix rice with the mixing sauce and stir it evenly. Set it aside for now.
1. Make seasoned tuna flakes
- Open a can of tuna and remove the oil or water. Put in on a heated pan and drizzle some sesame oil over it. Toss it and cook it for 2 minutes.
- Add 1 tbs of soy sauce, 1/2 tbs of sugar, 1 clove of minced garlic, and 1 ts of ground black pepper.
- Keep stirring for another 3 minutes.
- Turn off the heat and add 1 chopped green onion, 2 ts of sesame oil and 1 tbs of toasted sesame seeds.
3. Place 3 pieces of crab meat on the plate
4. Slice an avocado and place it on the plate
- Place a sheet of seaweed (kim) on the bamboo mat and evenly spread a layer of rice in the center of it.
- Place 2-3 spoons of seasoned tuna flakes on top of the layer of rice. Add a yellow radish pickle strip, some avocado, and a red crab meat strip.
- Roll it up gently using the bamboo mat.
- Remove the bamboo mat and cut the roll into pieces about 2 cm thick and place it on a plate.
Source: Wikipedia, Maangchi; Picture: i eat 19 meals, cynthesizing food and fun, Cooking Gallery