Homemade Delight: Delicious Gimbap with Freshly Harvested Rice
Crafting Shiny and Flavorful Gimbap Using New Harvest Rice
Everyone loves Gimbap, right? Yesterday, I made a batch of delicious Gimbap using freshly harvested (haepssal) rice, and it tasted exceptionally good! The texture and flavor of the new rice made it extra special. Today, I’m excited to share a Gimbap recipe that everyone can enjoy. Let’s dive into making this delightful dish!
Gimbap Ingredients- Appropriate amount of freshly cooked haepssal rice
- Appropriate amount of Gimbap seaweed sheets
- A handful of fresh spinach
- 6 sheets of flat fish cake (eomuk)
- Appropriate amount of salmon fillet
- 2 fresh eggs
- 4 fresh perilla leaves (kkaennip)
Cooking Instructions
Step 1
First, we prepare the rice, which is the foundation of delicious Gimbap. Using freshly harvested rice (haepssal) makes the rice wonderfully chewy and brings out its natural sweetness, significantly enhancing the Gimbap’s flavor. Cook and set aside the haepssal rice.
Step 2
Thoroughly wash the spinach and blanch it in boiling water. After blanching, rinse the spinach under cold water and squeeze out any excess moisture. Then, gently mix it with minced garlic, salt, sesame seeds, and sesame oil. This creates a flavorful spinach side dish that’s a great accompaniment.
Step 3
Slice the flat fish cakes into bite-sized pieces. Lightly oil a pan and stir-fry the fish cakes with the seasoning ingredients (1 Tbsp soy sauce, 1/2 Tbsp corn syrup) until nicely coated and slightly caramelized. Finish by drizzling in sesame oil and sprinkling toasted sesame seeds for a savory and slightly sweet flavor.
Step 4
Now, let’s prepare the salmon for a unique twist. We’ll use fresh salmon, not cooked. In a small bowl, combine the salmon with 2 Tbsp of mayonnaise and 1/2 tsp of mustard sauce. Mix gently to coat the salmon evenly. This creamy, slightly tangy salmon filling adds a delightful richness to the Gimbap.
Step 5
Don’t forget the egg garnish, an essential for Gimbap! Thinly fry the eggs until golden brown. Rinse the perilla leaves and prepare them; they add a wonderful freshness and help cut through any richness. With all the fillings prepared, we’re ready for assembly!
Step 6
Time to roll the Gimbap! Place a seaweed sheet on a bamboo rolling mat. Spread a thin, even layer of the haepssal rice over the seaweed, leaving a small border at the top. Arrange the prepared fillings (spinach, fish cake, salmon, egg, perilla leaves) neatly in a line across the rice. Gently lift the edge of the mat and roll the Gimbap tightly, pressing as you go. Seal the edge with a little water if needed.
Step 7
Slice the rolled Gimbap into your desired thickness, and your delicious haepssal Gimbap is ready to enjoy! Made with the fresh harvest rice, the chewy texture and wonderful taste will surely delight your family. Make your mealtime more enjoyable with this homemade Gimbap!
