Ingredients with Measurements:
- 4 cups cooked short-grain rice
- 4 sheets of roasted seaweed (gim)
- 1 can of tuna, drained
- 1/2 cup of chopped kimchi
- 1/4 cup of chopped green onions
- 1/4 cup of chopped carrots
- 1/4 cup of chopped cucumber
- 1/4 cup of chopped red bell pepper
- 1 tablespoon of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of rice vinegar
- Salt and pepper to taste
Special equipment needed:
- Bamboo sushi mat
- Plastic wrap
Step-by-step instructions:
1. In a bowl, mix together the tuna, kimchi, green onions, carrots, cucumber, red bell pepper, sesame oil, soy sauce, sugar, rice vinegar, salt, and pepper.
2. Lay a sheet of roasted seaweed on top of a bamboo sushi mat, shiny side down.
3. Spread a thin layer of cooked rice over the seaweed, leaving a 1-inch border at the top.
4. Spoon the tuna and vegetable mixture over the rice, spreading it evenly.
5. Using the bamboo mat, roll the gimbap tightly, starting from the bottom edge. Use the plastic wrap to help keep the roll tight.
6. Repeat with the remaining seaweed, rice, and filling.
7. Slice the gimbap into bite-sized pieces.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 5g
Carbohydrates: 50g
Protein: 12g
Sodium: 500mg
Substitutions for ingredients:
- Canned salmon or chicken can be used instead of tuna.
- Any type of pickled vegetables can be used instead of kimchi.
- Any type of vegetables can be used for the filling.
Variations:
- Add avocado slices to the filling.
- Use brown rice instead of white rice.
- Use a different type of protein, such as tofu or shrimp.
Tips and tricks:
- Wet your hands with water before handling the rice to prevent it from sticking.
- Use a sharp knife to slice the gimbap.
- Serve with soy sauce or spicy gochujang sauce.
Storage instructions:
- Wrap the gimbap tightly in plastic wrap and store in the refrigerator for up to 2 days.
Reheating instructions:
- Gimbap can be eaten cold or at room temperature.
Presentation ideas:
- Arrange the gimbap slices on a platter in a spiral pattern.
Garnishes:
- Sprinkle sesame seeds on top of the gimbap.
Pairings:
- Serve with a side of miso soup or Korean-style pickled vegetables.
Suggested side dishes:
- Kimchi fried rice
- Korean-style potato salad
- Steamed vegetables
Troubleshooting advice:
- If the gimbap is too loose, use more pressure when rolling.
- If the seaweed tears, use a damp paper towel to patch it up.
Food safety advice:
- Make sure to use clean hands and utensils when handling the ingredients.
- Store the gimbap in the refrigerator to prevent bacterial growth.
Food history:
- Gimbap is a popular Korean snack food that originated in the early 20th century.
Flavor profiles:
- Savory, umami, slightly spicy
Serving suggestions:
- Serve as a snack or light meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean