Mom’s Homemade Gimbap: A Taste of Nostalgia
Elevate Your Picnics and Outings with Mom’s Heartwarming Gimbap!
This is the gimbap my mother used to make often while raising her four daughters. Missing those flavors, I find myself making gimbap frequently. It’s our family’s special touch that adds a little something to ordinary days! For the rice, a subtle hint of sesame oil is all you need. And for a deep, irresistible flavor, add rinsed, aged kimchi – though you might find yourself eating more than you intended! Personally, I believe the secret to that deep flavor lies in just a touch of sesame oil in the rice and the addition of rinsed aged kimchi. Alternatively, you can enjoy the clean, distinct flavors of each ingredient by making it gimbap-style, similar to Japanese rolls. The possibilities for gimbap are truly endless! While it might seem a bit involved, the joy on our family’s faces makes all the effort worthwhile for us mothers. Even picky eaters who usually shy away from vegetables tend to devour the veggies inside gimbap! (A small regret with this batch was not including burdock root; I highly recommend adding it!)
Gimbap Ingredients- Gimbap seaweed sheets
- Mokuchon Ham (appropriate amount)
- Pollack Fish Cake (appropriate amount)
- Carrot (1/3)
- Spinach (1/2 bunch)
- Eggs (2-3)
Seasonings & Condiments- Cooking oil (appropriate amount)
- Soy sauce for seasoned dishes (1-2 Tbsp)
- Fine salt (pinch)
- Sesame oil (1-2 Tbsp)
- Toasted sesame seeds (1 Tbsp)
- Cooking oil (appropriate amount)
- Soy sauce for seasoned dishes (1-2 Tbsp)
- Fine salt (pinch)
- Sesame oil (1-2 Tbsp)
- Toasted sesame seeds (1 Tbsp)
Cooking Instructions
Step 1
Feel free to adapt this recipe using any vegetables you have on hand to create your own unique gimbap. For this recipe, we’ll be using the most basic ingredients.
Step 2
Wash and julienne the carrot. Lightly sauté it in a pan with a bit of cooking oil, seasoning with a pinch of fine salt. Adding a tiny splash of water will help the carrots cook until tender.
Step 3
Prepare the pollack fish cake. (I usually buy mine from a large fish cake shop in Gupo Market.) Sauté the fish cake in a pan with cooking oil until golden brown, then finish with a drizzle of soy sauce for seasoned dishes.
Step 4
Blanch the spinach. (You can substitute with green onions, chives, or other leafy greens available.) Season the spinach with a mix of homemade soy sauce or seasoned soy sauce and sesame oil. Once seasoned, gently squeeze out any excess water.
Step 5
Whisk the eggs with a pinch of fine salt. Cook them into thin omelets, then slice them into strips for the gimbap filling.
Step 6
There’s a reason I stick with Mokuchon Ham! Slice the ham into desired pieces, pan-fry until golden, and season lightly with soy sauce for seasoned dishes.
Step 7
Choosing the right danmuji (pickled radish) is key to delicious gimbap! I personally prefer the pre-sliced danmuji from Hahajeong.
Step 8
Lay a seaweed sheet on a bamboo mat. Spread a thin layer of cooked rice evenly, leaving a small border at the top. Arrange your prepared fillings neatly on top of the rice. To seal the roll, wet the edge of the seaweed with a bit of rice paste or water.
Step 9
Using the bamboo mat, roll the gimbap up tightly. It might feel like you’re using a lot of force at first, but with practice, you’ll develop a technique to roll them beautifully.
Step 10
Once rolled, transfer the gimbap to a cutting board and slice it into bite-sized pieces. My two daughters love to eat them right away like this!
Step 11
Enjoy your delicious gimbap! This is a beloved dish we make at least once a month. ♡
