How to make Gimbap (a Korean traditional sushi roll)?
Lightly toast 10 half-cut sheets of sushi nori (the kind used for gimbap). If you prefer full-size sheets, you can use those instead. Toast them in a frying pan over low heat, flipping once, until the deep black color turns slightly greenish. The crispier the nori, the better the gimbap will taste. Cut each sheet in half so you end up with 20 pieces.
Preparing recipes that go with the nori sheets
1. Bunch of spinach
Trim the spinach and blanch it in boiling water for about 1 minute and 30 seconds, stirring gently as it cooks. Rinse immediately under cold water, then squeeze out as much moisture as you can.
Add 1 tablespoon of sesame oil, 1/2 tablespoon salt, and 1 tablespoon sesame seeds to the drained spinach. Toss gently by hand until everything is evenly seasoned.
2. Half of a carrot
Prepare half of a small carrot and julienne it thinly. Thinner strips work better than thick ones for tasty gimbap. Heat 1 tablespoon of cooking oil in a frying pan, then add the julienned carrot and a pinch of salt. Stir-fry until tender.
3. Eggs
Crack 3 eggs and remove the chalaza (the white strands). Fry the eggs into a thin omelet, then let it cool slightly and cut into thin strips.
3 Bowls of rice
Prepare 3 bowls of cooked rice. Add 1 tablespoon of sesame oil to the rice and mix well.
4. Add 1/2 tablespoon of salt.
5. Add 1 tablespoon of sesame seeds.
6. Laying rice on the nori sheet
Place a sheet of nori and spread a proper-sized amount of seasoned rice evenly over it. Make sure the rice is distributed evenly across the nori to create neat and well-shaped gimbap.
7. Start putting recipes on the nori sheet
Place the egg strips, carrots, spinach, and Tuna (or Bulgogi) on top of the rice, then roll everything tightly.
Tips for making delicious gimbap:
- Place the rough side of the nori facing up.
- Spread the rice thinly.
- Arrange the fillings as close to the bottom edge of the nori as possible.
- Roll tightly, pressing firmly as you go.”
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