Gimbap: Korean Food Recipe

Have you tried eating Gimbap? This is one of my favorite Korean Food. It was easy to made and it is very tasteful and at the same time will make you healthy and your tummy full :)


Having a potluck or picnic session? What about making some Korean ‪#‎Gimbap‬ that is quick and easy to eat and bring around?
Check out our recipe here ☞ http://bit.ly/1aELxUe
‪#‎김밥‬ ‪#‎KoreanFoodChallenge‬ ‪#‎KoreanRecipe‬

Quick and easy steps to have your own made Yummy Gimbap :)

Gimbap (Rice Rolled in Laver)

Gimbap is cooked white rice seasoned with sesame oil and salt, then rolled with other ingredients in a sheet of laver. Gimbap has been popular since the 1960s. It is good to pack for a picnic as lunch or a snack, because it is convenient to eat and contains many different ingredients and flavors.

 

Total weight after cooking	Weight for one serve	Service temperature	Total heating time	Total cooking time	standard utensil
880g (4 serves)	220g	15~25℃	42 min	2 hours	20㎝ pot, 30㎝ frying pan

• 360g (2 cups) non-glutinous rice, 500g (2½ cups) water
  seasoning for rice : 3g (¾  tsp) salt, 13g (1 tbsp) sesame oil
  50g (¼ piece) carrot, 1g (¼ tsp) salt
  80g (½ piece) cucumber, 1g (¼ tsp) salt
  70g pickled radish
  100g burdock roots, 13g (1 tbsp) edible oil
  diluted vinegar : 17g (1 tbsp) vinegar ,200g (1 cup) water
  seasoning sauce ① : 27g (1½ tbsp) soy sauce, 15g (1 tbsp) water, 6g (½ tbsp) sugar, 5g (1 tsp) refined rice wine
  80g minced beef
  seasoning sauce ② : 12g (2 tsp) soy sauce, 2g (½  tsp) sugar, 2.3g (½ tsp)
  chopped green onion, 1.4g (¼  tsp) minced garlic, 2g (1 tsp) sesame salt, 2g (½  tsp) sesame oil, 0.1g ground black pepper
  120g (2 ea)egg, 1g (¼ tsp) salt
  6g (4 sheets) dried laver
  26g (2 tbsp) edible oil

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1. Wash the rice and soak in water for 30 min. drain water on a strainer for 10 min. (440g).
2. Clean the carrot and skin (40g). Clean the cucumber by rubbing and cut it into 20cm-long, 0.7cm-wide/thick. Take seeds area out (60g), sprinkle salt and allow it to be marinated for 5 min. wipe excess water with cotton cloths.
3. Slice the pickled radish into 20cm-long, 0.7cm-wide and thick.
4. Skin off burdock roots (86g), cut into 20cm-long, 0.7 cm-wide and thick, and soak in diluted vinegar for 2 min.【Photo 2】
5. Clean blood of minced beef with cotton cloths and season with seasoning sauce② (70g).
6. Beat egg and salt.

1. Put the rice and water in the pot and boil it on high heat for 4 min. After additional boiling for 4 min.  reduce the heat to medium and boil for 3 more min. When the rice become sodden, reduce the heat to low and steam for 10 min. (730g). Season with salt and sesame oil.【Photo 3】
2. Preheat the frying pan and oil, stir-fry the carrot and cucumber on high heat for 30 sec. respectively.【Photo 4】
3. Preheat the frying pan and oil, stir-fry the burdock roots on medium heat for 3 min. add seasoning sauce ①, stir-fry them on low heat for 10 min.【Photo 5】
4. Preheat the frying pan and oil, stir-fry the beef for 2 min. on medium heat.
5. Preheat the frying pan and oil, fry beaten egg on low heat for 3 min. for front side and 2min. for back side, to be 1cm-thick, cut it into 20cm-long and 1cm-wide.
6. Toast the laver on low heat. Upon the laver, layer steamed rice (150g) evenly and placed the carrot, cucumber, pickled radish, burdock roots, beef and fried egg in the middle. Roll up the laver to create a log with a 3~4cm diameter. Slice it at intervals of 1.5cm-wide.【Photo 6】

Heating Time	Proces	Heat Control
Preparation	Soaking non-glutinous rice, Preparing ingredients
0 min	Cooking the rice, Stir-frying carrot and cucumber	H-heat 8 min. M-heat 3 min. L-heat 10 min.
20 min	Stir-frying burdock roots and beef	H-heat 1 min.
40 min	Pan-frying egg for garnish strips Toasting laver Rolling with filling stuffs in laver and slicing	M-heat 5 min. L-heat 10 min. L-Heat 5 min.

 

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