Savory Salted Gimbap: An Ultra-Simple Recipe for Deliciousness!
A Delectable Specialty! How to Make Ultra-Simple Salted Gimbap Bursting with Salty and Savory Flavors
Salty umami and rich savoriness fill your mouth! Salted gimbap, made with simple ingredients, is an irresistible rice roll. The popping salt crystals create a wonderfully savory and light taste. Perfect for special occasions or a delightful everyday meal, discover the charm of salted gimbap!
Main Ingredients
- 4 sheets of Gomchigim seaweed (suitable size for gimbap)
- 2 servings of warm rice (approx. 2 bowls)
- 1.5 Tbsp kelp salt or regular salt
- 2 Tbsp toasted sesame oil
- 1 Tbsp toasted sesame seeds
For Cooking Rice
- 1.5 Tbsp short-grain rice
- 1/2 cup glutinous rice
- 1 sheet of dried kelp
- 1.5 Tbsp short-grain rice
- 1/2 cup glutinous rice
- 1 sheet of dried kelp
Cooking Instructions
Step 1
First, prepare all the ingredients needed for your salted gimbap. Using Gomchigim seaweed will give it a richer, more flavorful taste.
Step 2
In a small bowl, combine the salt and 2 Tbsp of sesame oil. Mix them well and let them sit for a moment to allow the sesame oil flavor to infuse into the salt. This step greatly enhances the nutty aroma of the salted gimbap.
Step 3
The foundation of delicious gimbap is well-cooked rice! Rinse the short-grain and glutinous rice (in a 1.5:1 ratio) and place them in an electric rice cooker with one sheet of dried kelp. Use slightly less water than usual to cook the rice until it’s a bit firm and fluffy. (Remember to remove the kelp once the rice is cooked.)
Step 4
While the rice is still hot, transfer it to a bowl. Gently loosen the rice grains with a rice paddle, being careful not to mash them. Add 1 Tbsp of toasted sesame seeds to the warm rice and mix evenly with the paddle. It’s important to mix gently so the rice grains don’t clump together.
Step 5
Instead of regular gimbap seaweed, opt for the flavorful Gomchigim seaweed. Place the rough side of the seaweed facing up, and cut each sheet in half with scissors to a manageable size for rolling.
Step 6
Place the cut Gomchigim seaweed sheets on a dry pan (no oil needed) over very low heat and lightly toast them. Toast just enough to enhance the flavor without making the seaweed brittle, so it rolls smoothly without breaking.
Step 7
On the rough side of the toasted Gomchigim seaweed, spread a thin layer of the warm rice. Be careful not to make the rice layer too thick. Sprinkle the salted sesame oil mixture prepared in step 1 in a line down the center of the rice. Then, starting from the bottom edge, roll the seaweed tightly, ensuring no rice spills out.
Step 8
Once rolled, lightly brush the outside of the gimbap with a bit more sesame oil using a pastry brush. This adds a beautiful sheen and an extra touch of savoriness to your salted gimbap.
Step 9
Cut the gimbap into bite-sized pieces for easy eating. Your delicious salted gimbap is ready to be enjoyed! Savor the perfectly balanced salty and savory flavors.
