How do you make Gimbop? (korean sushi)?

Answer 1

I lived in Korea for awhile and I really enjoyed the kimbop. Instead of the beef, I used to have mine with scrambled egg or sometimes they used hotdog too!
That pickled duakuan really makes it though!!

Kimbop

Ingredients:
8 sheets of seaweed, each 8 inches square
1 1/2 cup rice, cooked and ready to use
8 ounces of vinegar-pickled duakuan
4 ounces bulgogi beef
2 eggs, mixed and cooked into a thin sheet, then cut into shreds
2 ounces of carrot, shredded and blanched

Instructions:
Have all ingredients to make kimbop ready before rolling. Have everything in separate bowls to make your work convenients, and work on a spacious table. Also have a little saucer of water available to wet your fingers. Halve the duakuan lengthwise. Using half of it, slice into 8 thin strips; keep the other half refrigerated. Serve the leftover duakuan cut into thin slices on the side with the kimbop rolls. On a cutting board, lay down a sheet of seaweed. Using a rice ladle, place one scoop of rice on the seaweed and evenly spread it out using your fingers. Wet your fingers to help you spread out the rice. Covering about half the seaweed sheet with rice, make sure the layer of rice is even, and skimpy rather than heavy. If you have too much rice on the seaweed, take some out. Place a strip of the dukuan in the center of the rice, then line up a thin row of egg, beef, spinch, carrot as well in any order. Just remember to keep the rows thin. Taking the end with the rice, start rolling it with the guide of the bamboo roller. After one complete rotation, release the roller and finish it off using your hand. Gently but tightly press to make a good roll.

Answer 2

Korean Sushi Recipe


Ingredients:
2 cups uncooked short-grain white rice
2 cups water
2 tablespoons cider vinegar
2 leaves chard
2 eggs, well beaten
2 tablespoons soy sauce, divided
3 tablespoons water
1 onion, diced
1 tablespoon vegetable oil
3/4 pound beef tenderloin, minced
1 (6 ounce) can chunk light tuna in water, drained
1 carrot, julienned
1 cucumber, julienned
6 sheets nori (dry seaweed)

Directions:

In a medium saucepan bring 2 cups water and cider vinegar to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.
In a medium saucepan, place chard in enough water to cover. Bring to a boil, and cook until tender. Cut into thin strips.
Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium skillet over medium heat. Cook until thickened. Remove from heat and cut into strips.
Heat the vegetable oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender. Mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. Drain and set aside.
Preheat oven to 350 degrees F (175 degrees C). Place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.
Place the nori sheets, one at a time , on a bamboo rolling mat. Line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, a cucumber slice and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet. Roll the sheets carefully and tightly. Seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.

Yield: 24 sushi pieces

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour
Servings: 6

Answer 3

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1/2 cup chopped fresh parsley
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 cup sliced scallions
6 cloves minced garlic
4 cups chicken broth
1 teaspoon salt
1 teaspoon creole seasoning (Tony Chachere's)
2 lbs any combo of sausage or shrimp or chickens (etc.)
\
< 60 mins Gumbo
Creole Gumbo
Shrimp Gumbo
Kwanzaa Gumbo
Reduced Carbohydrates Gumbo
In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black.
You will have to stir almost constantly.
This is called the roux.
Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.
Add broth, salt, and creole seasoning.
(If you like you may also add a 10 oz package of frozen okra at this point, but I despise the stuff).
Cover pot and simmer 15 minutes stirring occasionally.
Add your chosen combination of meat at this point and simmer an additional 10 minutes (if using whole pieces of crab like claws, or blue crab halves cook a little longer to ensure they're cooked all the way.).
Ladle over steamed white rice.



I dont know about gimbop but this is a great gumbo recipe and yes i did type all of this

Answer 4

The first guy had it right! The only thing I would add is to warm up the seaweed over a stove to warm it up. If it isn't warm, the seaweed will crack and the rolls won't stay tight. The other alternative being that you roll it while the rice is still hot, but then you burn your fingers and you rush. . . .:)

Answer 5

Ohh! I like eating this but I don't know how to make it.