Traditional Gimbap

Traditional Gimbap

with Gimbap Restaurant Ha Noi

Gimbap is one of the most popular meals in Korea, where it is sold practically everywhere. This week, a gimbap recipe is brought to you by the kitchen of Gimbap Restaurant in Ha Noi.

Ingredients: serves 4

• 3 cups uncooked short grain rice


• 1 tsp sesame oil


• salt to taste 6 gim (nori) sheets

For the beef:

• 8 ounces lean tender beef, cut into 1/2 inch-thick strips


• 2 tsp soy sauce


• 1 tsp sugar


• 1 tsp sesame oil


• 1/2 tsp minced garlic

For spinach:

• 1 bunch spinach (about 8 ounces)


• 1 tsp sesame oil salt to taste

For fish cake – eomuk:

• 1 sheet eomuk (fish cake)


• 1 tsp soy sauce


• 1/2 tsp sugar


• 1/2 tsp sesame oil


• 2 medium carrots, julienned 3 eggs


• 6 danmuji (yellow pickled radish) strips

Method:

• Cook rice using a little less water than usual.

• Cut beef into thin strips. Mix well with the next 4 seasoning ingredients. Stir-fry over medium-high heat until cooked through, 2-3 mins.


• Blanch spinach, shock in cold water and squeeze out water. Season with sesame oil and salt.


• Julienne carrots. Stir-fry with a little oil over medium-high heat until softened.


• Crack eggs into a bowl and beat with a pinch of salt. Cook eggs in a pan over medium-low heat. When the bottom is set, flip it over, transfer to a cutting board and cut lengthwise into 3/4-inch thick strips.


• Cut fish cake lengthwise as well. Mix with soy sauce, sugar and salt. Stir-fry with a little vegetable oil over medium heat until softened, about 2 mins.

• Cut pickled radish lengthwise.


• When all other ingredients are ready, remove rice from rice cooker. While rice is still hot, add sesame oil and salt. Mix well by lightly folding with a rice paddle or large spoon until evenly seasoned. Add salt to taste.


• Put a sheet of gim shiny side down and longer side toward you on a cutting board or a bamboo mat if available. Spread ¾-1 cup of rice evenly over the gim, using a rice paddle or your fingers.


• Lay prepared ingredients on top of the rice close to the side toward you.


• Lift entire bottom edge with both hands and roll over filling away from you, tucking in filling with your fingers.


• Put firm pressure over the roll with the help of the bamboo mat, if using, to close everything in tightly. Then continue to roll again, putting pressure evenly over the roll, using both hands.


• Rub or brush the roll with a little bit of sesame oil for extra flavour and shiny appearance. Apply a little sesame oil to a sharp knife and cut the roll into bite-size pieces.

You can sample the dish at Gimbap Restaurant Ha Noi, 83 Dao Tan St, Ba Dinh Dist, Ha Noi. Tel: +(84)3 766 8985.

Traditional Gimbap Related image(s)