Gimbap looks like Japanese sushi, but it is usually seasoned with sesame oil instead of rice vinegar. And gimbap usually does not contain raw fish, in contrast to Japanese sushi.
Preparation time: 45 minutes
- 2 cups of uncooked rice*
- 3 cups of water
- 1 tablespoon of sesame oil*
- 1/4 teaspoon of salt
- 1 yellow rettich
- 1 jar of kimchi*
- 1 can of Korean spicy tuna*
- 200 gram Chinese spinach
- 4 seaweed sheets*
- bamboo mat*
- rice cooker*
*Available at Oriental Webshop
How to make it:
1. Clean the rice a few times untill the water is clear. Drain the water and put the rice aside for 30 minutes. Put the rice in the rice cooker and add water to it. Turn it on. As soon as the rice is cooked, let it steam for 10 more mintues. Season it with salt and sesame oil. Mix everything well. Let the rice cool down for 15 minutes and cover it with a damp tea towel.
2. Cut the yellow rettich in long thin strips and the kimchi also in strips. Cut the Chinese spinach in coarse pieces and stirfry it with a little bit of sesame oil. Scoop the tuna in a bowl.
3. Put a seaweed sheet with the shiny side down on a bamboo mat.
4. Divide the rice on the seaweed sheet and put 2 cm rice on the furthest end. Use your fingers to press the rice.
5. Use the fillings to put it on the bamboo mat.
6. Use your fingers to keep the filling on their place. Lift the mat up with your dumbs. Roll up the sushi. Make sure your mat does not float. Press the roll firmly with the mat.
7. Cut the ends of the rolls straight with a sharp knife. Then cut the rolls into six to eight pieces. Dip the knife in water, so that the rice does not stick to it while you're cutting.
맛있게 먹어! Enjoy your meal!