Gimbap

Gimbap . Also known as a vegetable kimbap. Kimbap’s name comes from its two basic ingredients, Kim seaweed and rice. Although it has a similarity to sushi , these differ in the country of origin, the way they season the rice and they do not use raw fish to prepare the rolls.

Summary

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  • 1 Tradition
  • 2 Ingredients
  • 3 Preparation
    • 1 Roll up vegan kimbap
  • 4 Sources

Tradition

This dish is considered one of the most traditional in Korean food and has cooked white rice as its base product , which is usually lightly seasoned with salt and sesame oil or perilla oil. It is filled with other ingredients (minced, roasted or fresh) that can vary from vegetables to meat . Then it is rolled in pressed algae (preferably gim seaweed) and presented cut. It is not spread in soy sauce , but in kimchi , a traditional Korean preparation, made with Chinese cabbage or other vegetables.

Ingredients

  • 1 cup of white rice (with round tips) or special sushi rice (instead of vinegar, use sesame oil)
  • 1/4 of rice vinegar (or apple)
  • 5 pieces of seaweed (already golden)
  • 1/2 bar of cream cheese
  • 3 tsurimi bars
  • 2 carrots
  • 3 eggs
  • 2 celery sticks
  • 5 coriander sprigs
  • Salt
  • sugar
  • 1 avocado
  • Water
  • oil

Preparation

Wash and peel the carrots. Cut them into thin diagonal strips and these into thin sticks. Put it in a bowl, add the salt, mix it well and let it rest (it will end up releasing water). Crush the garlic clove and mix it in a bowl with the soy sauce, pepper and brown sugar (optional). Add vegan ham (or textured soy or seitan), mix well, and let stand.

To prepare the rice, wash it 3-4 times in a thick-bottomed saucepan and drain well. Add a little less than 2 cups of water, cover it and when it comes to a boil, set it to a minimum. Let it do 10-12 minutes. When practically all the water has evaporated, stir it, turn off the heat and let it rest for 10 minutes.

While the rice is made and resting we will prepare the rest of the ingredients. Wash the spinach very well. Bring abundant water to a boil in a medium or large saucepan. When it comes to a strong boil put the spinach and boil them 45 seconds – 1 minute, just enough to make them tender. Scoop them out with a slotted spoon or tongs into a drainer and wash them in very cold water (you can also take them out in a bowl with cold water with ice cubes). When they have cooled, drain them very well. Crush the garlic and mix the spinach with the garlic, salt and sesame oil in a bowl.

Make the tortillas if they are not already made and let them cool before cutting them into thin strips. Sprinkle with the kala namak salt. Drain the grated carrot and sauté over medium heat with a pinch of oil, about 1 minute, just to make it tender. Take it out to a plate or bowl.

Sauté the vegan ham (or textured soy or seitan) also with a pinch of oil, over medium-high heat, until lightly browned (about 2 minutes). Take it out to a plate or bowl. When the rice is warm add the salt and sesame oil and stir well so that everything is impregnated. You can transfer it to a bowl. Cover it with film so it doesn’t dry.

Lightly toast the seaweed directly over the fire (swipe a few times quickly) or a skillet. Do not let them brown or burn, we just need them to lose a little moisture and acquire a little aroma, but without dust when handling them. To make the rolls you can use a sushi mat or a piece of transparent film (this is what I usually use).

Put a sheet of nori seaweed on the mat or clear film. You will see that it has two faces, one rough and one smooth and shiny: that is the one that has to be on the outside, so put the seaweed so that it works on the rough face.

Spread a layer of rice all over the seaweed leaving a margin on the edge to be able to close the roll (a couple of fingers wide, or 3 cm; if you want the thinnest roll, leave more margin). To avoid sticking the rice to your fingers, wet your hands with water. Try to get to the edges and that there are no “bald spots” or areas without rice or mounds of rice. As homogeneous as possible but without crushing the rice.

Roll up vegan kimbap

Arrange the filling ingredients more or less in the center. A few strips of vegan ham (that reach the edges well), a few strips of carrots, a couple of spinach and a couple of strips of vegan omelette.

Roll up the seaweed taking it to the end of the rice and pressing well with your hands so that there is a firm and tight roll. Finish rolling it up, if you want put a few drops of sesame oil on the seaweed and spread them on the surface of the roll and sprinkle with sesame seeds. Roll it up with the plastic wrap, close the ends by twisting them, and leave it in the fridge. Do the same with the rest of the rolls. If you want to make double rolls it is almost the same: first make a finite roll and then put rice on another nori sheet (almost almost to the edge). Put the finite roll on the rice (as if it were any other filling) and roll it up exactly the same.

When you have finished rolling all of them, let them rest in the fridge for at least 15 minutes (or until they are completely cold). They will last up to 5 days in the fridge, well stored. Then you can take them out, remove the clear film and cut them. Keep a bowl or glass of water handy to dip the knife in (it won’t fill with rice residue and cut the rolls more cleanly) and kitchen paper to clean when needed.

 

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