How to Make Gimbap

Gimbap is a delicious Korean dish similar to sushi. However, unlike sushi, the meat fillings are cooked and the rice is seasoned with sesame oil and a small amount of vinegar. Almost any number or variety of fillings can be used to create the perfect roll to suit your taste.

Ingredients (serves 4)

Main Ingredients

4 Sheets of gim (laver. Also known as Nori in Japanese.)
2 Cups boiled rice
1 Can of tuna
2 Eggs
1 Carrot
Mayonnaise (to taste)
Cheese (optional)

Rice and Gim Seasoning

1½ tsp Sesame oil
¼ tsp Salt
½ tsp Sugar
1½ tsp Rice vinegar

Tools

Bamboo Mat
Plastic Wrap

Preparing the Ingredients

The first step in making gimbap is preparing the rice, or bap. The rice must be short grain. If you can't find Korean rice, Japanese rice can be substituted. A good Japanese brand found in many stores is Botan.

Most short grain rices include directions to ensure proper preparation. However, there are some extra steps needed to ensure the rice is plump and crisp when cooked. First, the rice must be washed in a sieve or bowl several times until the water runs clear. Use your hand to help rub the rice grains against each other. The first wash water must be discarded quickly because it contains oils which could make the rice biter. When the water is clear, let the rice sit in a sieve over a bowl. Allowing the rice to sit will ensure that the rice absorbs water at an optimum rate when cooking. Let the rice sit 30 minutes in the summer and 60 minutes in the winter. After the rice has rested, follow the package instructions or if you have a rice cooker, follow the manufacturer's directions for short grain rice.

In a small bowl, combine the rice and gim seasonings and mix well to combine. In another bowl, beat one egg until the yolk is incorporated into the egg white. After heating a nonstick or well oiled skillet on medium-high heat, pour the egg into the skillet. Do not stir the egg. When you can lift the edge of the egg with a spatula, roll the egg over itself so it is cylindrical. When it's sufficiently cooked, put the egg aside and repeat with the other egg. Let the eggs cool after cooking and cut into strips lengthwise.

Next, cut the carrot into thin stips lengthwise. You will need 2 carrot sticks per roll. Drain the canned tuna and set aside.

After the rice has completed cooking, leave it to cool slightly. Then, fan in half of the seasoning with a rice paddle or spatula to mix well.

Assembling the Roll

Take a sheet of plastic wrap and wrap it around your bamboo mat and fill a small bowl with water. Next, put one sheet of gim on the mat shiny side down. Wet your hands and take a small amount of rice and thinly spread it over the gim working quickly. Be sure to leave space around the edges of the gim to allow the sides to adhere and prevent overfilling.

For the filling, spread some mayonnaise along the center of the rice lengthwise. Then add the 2 carrot sticks, 2 egg strips, and a fourth of the tuna. You can also add some strips of cheese if desired as well. Lift the bottom of the mat and cover the ingredients. Now you can begin to roll. Roll tightly by pushing the mat forward. After the roll is formed, use the tension of the mat to help form the roll. Hold the mat around the roll with slight pressure for about ten seconds to create a circular shape.

Remove the roll from the mat and brush on some of the remaining seasoning. To slice, wet a sharp knife and cut straight down onto the roll. Large sawing motions will cause the roll to come apart. However, it is also possible to cut the roll using small and slow sawing motions with little pressure. Repeat the assembly process with the remaining ingredients.

Serve with kimchi and enjoy.