Hearty Homemade Gimbap
Picnic-Ready Gimbap for Your Workday
Craving gimbap but find the store-bought ham too small? Make your own with generous fillings for a truly satisfying meal. This recipe is simple yet packed with homemade goodness.
Gimbap Ingredients
- 1 sheet of dried seaweed (gim)
- 1 slice of cheese
- 1 Tbsp sesame oil
- 1 can of tuna (drained)
- 1 piece of thick ham
- 1 pickled radish (danmuji, drained)
- 1 piece of seasoned burdock root (eoseong, drained)
- 1 Tbsp mayonnaise
- 1/2 carrot (julienned)
- 1 piece of imitation crab stick (matssal)
- 1 bunch of perilla leaves (sesame leaves, washed and drained)
- 2 eggs
- 1 tsp salt (or to taste)
- A pinch of sesame seeds
Cooking Instructions
Step 1
Cut the ham, imitation crab stick, and carrot into long, thin strips, similar in size to matchsticks. This shape helps prevent the gimbap from breaking when rolled. For a visually appealing gimbap, ensure the carrots are finely julienned.
Step 2
Drain the oil thoroughly from the canned tuna. This is crucial to prevent the rice from becoming soggy and the seaweed wrapper from getting damp. In a bowl, mix the drained tuna with 1 tablespoon of mayonnaise until well combined.
Step 3
Slice the ham into your desired size and lightly pan-fry it. You can fry it dry to enhance its savory flavor, or with a little oil. Lightly sautéing the ham adds a wonderful aroma and depth of flavor to the gimbap.
Step 4
Sauté the imitation crab sticks similarly to the ham. For the julienned carrots, heat a small amount of oil in a pan, season with a pinch of salt, and stir-fry until tender-crisp. Sautéing the carrots brings out their natural sweetness, making them a delightful addition to your gimbap.
Step 5
Rinse the perilla leaves, seasoned burdock root, and pickled radish briefly under running water to remove excess saltiness. Pat them dry thoroughly with paper towels. Any residual moisture can cause the gimbap to loosen or become mushy.
Step 6
In a bowl, whisk the eggs with 1 teaspoon of salt. Lightly grease a pan and cook over low heat, pouring in the egg mixture thinly to create an egg crepe (jidan). While a tiny bit of water can make the egg crepe softer, too much can prevent it from cooking properly and cause it to crumble. Let the cooked egg crepe cool slightly, then slice it into long strips.
Step 7
In a bowl of warm, cooked rice, add 1 tablespoon of sesame oil and 1 teaspoon of salt. Gently mix using a spatula, being careful not to mash the rice grains. Ensure the sesame oil and salt are evenly distributed for consistent flavor.
Step 8
Place a sheet of seaweed (gim) on a bamboo rolling mat. Spread the seasoned rice evenly over about two-thirds of the seaweed, leaving the top edge clear. Avoid spreading the rice too thickly, as this can cause the gimbap to burst. Layer your prepared fillings – perilla leaves, cheese, ham, imitation crab stick, carrot, burdock root, pickled radish, egg strips, and tuna mayo – neatly over the rice. Arranging ingredients towards the center will help create a well-shaped roll.
Step 9
Using the bamboo mat, tightly roll the gimbap. Lift the edge of the mat and roll forward, pressing gently to shape the roll. Once rolled, brush the outside of the gimbap with a little sesame oil and sprinkle with sesame seeds for a final touch. Your delicious homemade gimbap is ready to be sliced and enjoyed!
