Tiny Grandma's Gimbap
Gimbap (할머니 김밥)
Ingredients:
For the Rice:
1 ½ cups sushi rice
Gimbap Rice Seasoning Sauce:
4 Tbsp rice vinegar
2 Tbsp sugar
1 Tbsp salt
For the Fillings: (you can also fill with whatever you like!)
4 large sheets of dried seaweed (gim/nori)
4 slices of crab meat (imitation or real)
1 carrot, thinly sliced
1 bunch spinach
1 small yellow daikon radish (danmuji), thinly sliced
2 eggs
Other:
Sesame oil
Vegetable oil
Salt
Sesame seeds (optional)
Instructions:
Prepare the Rice:
Rinse the sushi rice until the water runs clear.
Cook the rice in a rice cooker (or a pot) according to the manufacturer's instructions.
While the rice is still warm, prepare the Gimbap Rice Seasoning Sauce by combining the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt are dissolved.
Transfer the cooked rice to a large bowl and gently fold in the seasoning sauce, ensuring the rice is evenly coated.
Prepare the Fillings:
Eggs: Beat the eggs in a bowl. Heat a small amount of vegetable oil in a skillet over medium heat. Pour in the beaten eggs and cook into a thin omelette. Slice the omelette into thin strips.
Carrots: Slice the carrot into thin strips. Heat a small amount of vegetable oil in a skillet over medium heat. Pan-fry the carrot strips until slightly softened.
Spinach: Blanch the spinach in boiling water for a short time until wilted. Immediately transfer to an ice bath to stop the cooking process. Squeeze out any excess water and season with a pinch of salt and a drizzle of sesame oil.
Crab Meat: Pat the crab meat dry with paper towels. Slice into strips.
Daikon: Thinly slice the yellow daikon radish.
Roll the Gimbap:
Place a sheet of dried seaweed (gim/nori) on a bamboo sushi rolling mat.
Spread a thin, even layer of seasoned rice over the seaweed, leaving a small border at the top.
Optionally place another sheet of seaweed on top of the rice layer. This is not required, but some recipes call for it.
Arrange the prepared fillings (crab meat, carrots, spinach, daikon, and egg) in a line across the lower third of the rice.
Using the bamboo mat, tightly roll the seaweed from the bottom up, ensuring the fillings are securely enclosed.
Lightly brush the outside of the rolled gimbap with sesame oil.
Slice and Serve:
Using a sharp knife, slice the gimbap into bite-sized pieces.
Serve immediately.
Tips:
To prevent soggy gimbap, ensure all fillings are well-drained and dry.
For a simpler rice seasoning, you can use a combination of sesame oil, salt, and sesame seeds instead of the vinegar-based sauce.
Wet the knife between slices to keep the rice from sticking.
Enjoy!