Aromatic Spring Vegetable and Cheese Gimbap
Perfect Spring Picnic Lunchbox! Gimbap with Spring Greens and Cheese
As flowers bloom and the weather warms, it’s the perfect season for a delightful picnic. Elevate your outing with a special homemade gimbap! This ‘Spring Vegetable and Cheese Gimbap’ is a delightful fusion of the fresh, slightly bitter notes of Korean spring greens (naengi) and the rich, creamy texture of cheese. It’s a taste that will captivate both adults and children alike. Experience the essence of spring in every bite with this unique gimbap recipe.
Key Ingredients- 4 sheets of Gim (seaweed)
- 1.5 bowls of cooked rice (approx. 300g)
- 2 slices of yellow cheese
- 4 slices of white cheese
- Bulgogi (or stir-fried beef) to taste
- 1 handful of blanched naengi (Korean spring greens)
- Pickled radish (danmuji) to taste
Cooking Instructions
Step 1
Start by preparing the seasoned rice. In a bowl, combine 1.5 bowls of warm cooked rice with a pinch of salt, 1/2 tablespoon of sesame oil, and a sprinkle of sesame seeds. Gently mix with a rice paddle, being careful not to mash the rice grains. This seasoning provides the primary flavor for the gimbap, so keep the filling ingredients minimally seasoned.
Step 2
Lay one sheet of gim on a bamboo rolling mat. Spread the seasoned rice evenly and thinly over the gim, leaving about a 1-2 cm border along the top edge to prevent the filling from escaping. Then, carefully place another sheet of gim, cut in half, on top of the rice-covered gim. This layering adds extra body and substance to the gimbap.
Step 3
On the layered gim, arrange 2 slices of yellow cheese, followed by the pre-seasoned and stir-fried bulgogi (or beef), a handful of blanched and squeezed naengi greens, and pickled radish. Be mindful not to overfill the gimbap, as it can make rolling difficult and cause it to burst. Adjust the quantity of ingredients as needed.
Step 4
Using the bamboo mat, tightly roll the gimbap from the bottom edge upwards, encasing the filling. Gently press with the mat as you roll to ensure a firm and compact roll. Once rolled, let it rest for a moment to help it set.
Step 5
Repeat the process with the remaining 2 sheets of gim, rice, and 4 slices of white cheese to create a second type of gimbap. This time, use two slices of white cheese layered together for an even richer cheesy flavor. Roll this one tightly with the bamboo mat as well.
Step 6
Once both gimbaps are rolled, slice them into bite-sized pieces, approximately 1.5 to 2 cm thick. For cleaner cuts, you can lightly dampen your knife with water or coat it with a little sesame oil to prevent the rice from sticking.
Step 7
Arrange the sliced gimbap attractively on a serving plate or in your lunchbox. Finish with a sprinkle of sesame seeds for garnish. Your ‘Spring Vegetable and Cheese Gimbap’ is now ready to be enjoyed – a perfect addition to any spring picnic! Savor the delightful harmony of aromatic naengi and gooey cheese.
