how to make gimbap?

Answer 1

. Place a large seaweed sheet on the bamboo mat, shiny side down on a cutting board. Put two or three tablespoons of rice in the center of the seaweed sheet and spread evenly over the seaweed.



2. Spread the rice evenly over the seaweed sheet and leave a 3cm (about one inch) margin at the top of the sheet to seal the roll later.



3. Spread a streak of mayonnaise and wasabi (or other condiment according to taste) across the middle, then add layers of seafood, omlette, and vegetables (carrot, cucumber, etc.) down the center of the rice. You can use many different types of appropriate filling.



4. To roll, fold the seaweed paper (or the bamboo mat - if there is one) so the filling is enclosed in the center of the paper. Roll carefully and slowly, keeping some pressure evenly on the paper (or bamboo mat).



5. Press the mat around the roll for about thirty seconds to shape and compress it, then moisten the margin of seaweed with a cooking brush dipped in water, and seal the roll as tightly as possible.



6. Remove the mat from around the roll. Slice the roll into 2cm slices, using a large, wet, sharp knife. Do not saw, but cut firmly, straight down, thus keeping the original round shape of the gimbap (sushi).



7. Notice that the filling (vegetable, seafood, etc.) is 80% of the roll. The rice is a relatively small amount, about 20%. It means that this is a very well-made, healthy roll of gimbap.

Answer 2

Sorry I have to correct some of the other answers first before I start my own.

Firstly, traditional gimbap never ever has wasabi in it! That's a japanese condiment. Next, Korean seaweed is called gim, not nori. Nori is also Japanese.

Ok, and here's a great website w/ a gimbap recipe:

http://www.xanga.com/item.aspx?user=koreancooking&tab=weblogs&uid=334294522

I think it's a very authentic recipe, like the way my mom makes her gimbap.

Hope that helps~!

Answer 3

Korean kimbob? (Pronounced very similar to how you wrote it.) What I'm thinking of is the Korean version of sushi.

If so, depends on who's making it and if you want the authentic thing or not. I've known Koreans (in the USA) that make it with hotdogs (yuck).

I'm 1/2 Korean and live in the USA - I use a lot of short cuts cuz I hate the time it take to make it, but I love to eat it. I usually make it with either cooked beef (cooked in soy sauce and garlic) or spicy sausage (less time consuming), egg (fried into one large piece), spinach (blanched) or celery (less time consuming), and yellow pickled radish. Cut everything into strips.

Cook rice. When done, season with salt and sesame seeds. Add a little sesame oil and stir.

Spread rice (bob) on seaweed (kim - also called nori). Lay your strips on the rice and roll like sushi. Slice your rolls and there you have it - kimbob.

Answer 4

That's a good answer but here are some extra tips. Spread only a thin layer of rice on half of the seawood only. Also, it helps if you cover the bamboo with plastic wrap. You can season the rice with a little sesame oil - this will help it from sticking to the bamboo and also from drying out.