Gimbap/Kimbap (Korean Dried Seaweed Rice Rolls)

Assalamualaikum WBT & Salam Sejahtera 

Pasal jiwa saya berkaitan segala-gala tentang Korea, silakan jangan jemu ya! Saya memang ala-ala Korea sikit, sampaikan ada orang tu kata kat saya, memang dah patut pegi Korea ni, dah kronik sangat katanya.

Seperti juga kimbap ni... Dah ada nori barulah boleh cuba. Hanya menggunakan bahan tempatan yang ada di rumah sahaja. Kita yang buat dia, jangan sempitkan dunia masakan dengan mengatakan kita tak boleh buat kerana bahan yang tidak ada...

Pada yang ada stok nori jom cuba buat kimbap ni pulak..

Untuk bahan-bahan inti kimbap, saya tak la ikut semuanya hanya menggunakan timun, sosej, telur dadar dan tuna. Kalau korang nak bubuh menda lain pun boleh. Bila saya buat kimbap ni, memang rasanya agak lain sikit dari sushi. Kalau sushi tu rasanya sedikit masam tapi yang ni tidak (resepinya tak masukkan cuka). Tapi sayang sungguh, masa buat ni lupa nak masukkan garam...jadinya sedikit tawar, agak kurang kick la jugak.

Pengalaman memasak beras pendek a.k.a beras Jepun ni memang sesuatu yang baru. Beras ni saya rendam terlebih dahulu, agak lama juga kerana terlupa dek sibuk menjahit. Bila masak, tak sampai pun 30 minit dah masak. Mujur jugak tidak terlembik atau termentah. Saya hanya menggunakan api perlahan (saya tanak di atas dapur gas) seperti menanak pulut.

Dengan menggunakan 2 cawan beras, agak banyak juga yang saya dapat... memang puas makan walaupun tak berapa puas hati. In Sha Allah next time nak cuba lagi. Kalau sesape yang nak buat jugak tu boleh tengok laman web KoreanBapsang, di situ ada gambar step by step yang sangat-sangat membantu.

감사합니다

GIMBAP/KIMBAP (KOREAN DRIED SEAWEED RICE ROLLS)

Source : KoreanBapsang

Ingredients:
3 cups uncooked short grain rice
1 tablespoon sesame oil
salt to taste (about 3/4 teaspoon)

6 gim (aka nori) sheets

For beef:
8 ounces lean tender beef, cut into 1/2 inch-thick long strips
 (You can also use thin bulgogi meat or ground beef)
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon minced garlic

For spinach:
1 bunch spinach (about 8 ounces)
1 teaspoon sesame oil
salt to taste - about 1/4 teaspoon

For fish cake - eomuk:
1 sheet fish cake - eomuk
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil

2 medium carrots, julienned (or 1/2-inch thick long strips)
3 eggs
6 yellow pickled radish (danmuji) strips (1/2-inch thick)

Cook the rice using a little less water than usual. (Fresh cooked rice is best for gimbap.)

Cut the beef into thin strips (about 1/2-inch thick). Mix well with the next 4 seasoning ingredients. Stir fry over medium high heat until cooked through, 2 - 3 minutes.

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

Julienne the carrots. Stir fry with a little bit of oil over medium high heat and salt until softened.

Crack and beat the eggs, in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a pan over medium low heat. Add the eggs to the pan. When the bottom is set, flip it over. Transfer to a cutting board. Cut lengthwise into 3/4-inch thick strips.

Cut the fish cake lengthwise into 3/4-inch thick strips. Mix with the soy sauce, sugar and salt. Stir fry with a little bit (about 1 teaspoon) of vegetable oil over medium heat until softened, about 2 minutes.

Cut the pickled radish lengthwise into 1/2-inch thick strips (unless you bought a pre-cut package).

The filling ingredients are ready.  

When all the other ingredients are ready, remove the rice from the rice cooker. While the rice is still hot, add the sesame oil and salt. Mix well by lightly folding with a rice paddle or large spoon until evenly seasoned. Taste a little and add more salt if needed. The rice will cool down during this process and be ready to be used.

Put a sheet of gim, shiny side down and longer side toward you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the gim, using a rice paddle or your fingers preferably.

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

Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the 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 flavor and shiny look. Apply a little bit of sesame oil to a sharp knife. (This will keep rice from sticking to the knife. Repeat as necessary after each cut. Wipe the knife with a damp towel if the rice still sticks.) Cut the roll into 1/2-inch bite sizes.