Winter 2015


Korean roll Gimbap(kimbob)

I would like to introduce Gimbap. It is a Korean style of rolls and a kind of soul food to me. When I was a little girl, my grandmother used to make it for me whenever we go to picnics. Because it is bite-size and doesn't need any side dishes, you can enjoy it anytime, anywhere easily. Furthermore, it is low-fat, healthy, savory, and delectable. You will not be able to stop, once you start eating.

Prep times: 2 hours

Serves: 6

Ingredients List:

  • 12 pieces of dried seaweed
  • 2 ounces of raw rice
  • 2.2 ounces of water
  • 1/2 ounce of ground beef
  • 2 pieces of fish cakes
  • 1/2 ounce of radish pickles
  • 3 eggs
  • 1/2 ounce of spinach
  • 1/2 ounce of carrot
  • 2 tbsp of soybean paste
  • 1 tbsp and 1tsp of sugar
  • 2 tsp of salt
  • 1 tsp of olive oil
  • 1 tsp of vinegar
  • 1 tsp of chopped garlic
  1. Put the raw rice, water 2.2 ounces, olive oil 1 tsp, vinegar 1 tsp, sugar 1 tsp, salt ½ tsp together in the rice cooker, and cook the rice.
  2. Cut fish cakes, radish pickles, carrots into thin and long slices as the same length of dried seaweed.
  3. Fry eggs with the salt ½ tsp and when it comes cold, cut it into thin and long slices of the same size as other ingredients.
  4. Mix the ground beef with soybean paste 1tbsp, chopped garlic 1tsp, sugar ½ tbsp, and stir-fry in the frying pan.
  5. Mix the fish cakes with soybean paste 1tbsp, sugar ½ tbsp, and stir-fry in the frying pan.
  6. Stir-fry carrots with salt ½ tsp.
  7. Parboil the spinach with salt ½ tsp in the hot water and rinse in the cold water and drain it.
  8. Place the dried seaweed on the board and cover two-thirds of that with the rice evenly.
  9. Place the cooked ground beef, fish cakes, radish pickles, parboiled spinach, stir-fried carrots, and fried eggs in the center of the rice.
  10. Roll up them firmly.
  11. Cut it into 10 pieces.
  12. Make 12 rolls for 6 serves.