Author: Haeyung B.
Instructor: Brooke W.
Photo Credit: marctran / 123RF Stock Photo
Article ID: 2153 [Recipes- Spring 2021]
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
- 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
- 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.
- Cut fish cakes, radish pickles, carrots into thin and long slices as the same length of dried seaweed.
- 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.
- Mix the ground beef with soybean paste 1tbsp, chopped garlic 1tsp, sugar ½ tbsp, and stir-fry in the frying pan.
- Mix the fish cakes with soybean paste 1tbsp, sugar ½ tbsp, and stir-fry in the frying pan.
- Stir-fry carrots with salt ½ tsp.
- Parboil the spinach with salt ½ tsp in the hot water and rinse in the cold water and drain it.
- Place the dried seaweed on the board and cover two-thirds of that with the rice evenly.
- Place the cooked ground beef, fish cakes, radish pickles, parboiled spinach, stir-fried carrots, and fried eggs in the center of the rice.
- Roll up them firmly.
- Cut it into 10 pieces.
- Make 12 rolls for 6 serves.