Rice Rolled in Laver (Gimbap)

 

Gimbap is cooked white rice seasoned with sesame oil and salt, then rolled with other ingredients in a sheet of laver. It has been popular since the 1960s. It is perfect for picnics or as a lunch or snack because it is convenient to eat and contains many different ingredients and flavors.

Yield:     4

Portion Size:       220 g

                                     

  • 80 g  beef, minced

                         

  • 12 mL soy sauce
  • 2 g sugar
  • 3 g green onion, chopped
  • 1.5 g garlic, minced
  • 2 g sesame salt
  • 2 mL sesame oil
  • 0.3 g black pepper, ground
  • 100 g burdock roots, skinned and cut into 20 cm long, 0.7 wide/thick

              

  • 20 mL vinegar
  • 200 mL water
  • 360 g non-glutinous rice, washed and soaked in water for 30 minutes then drain for 10 minutes
  • 500 mL water
  • 3 g salt
  • 13 mL sesame oil
  • 50 g carrot, skinned, soaked in 1 g salt
  • 20 g cucumber, cut into 20 cm long, 0.7 cm wide/thick, seed out,
  • soaked in 1 g salt

  • 30 mL soy sauce
  • 15 mL water
  • 10 g sugar
  • 5 mL refined rice wine
  • 120 g egg beaten with 1 g of salt
  • 10 g laver, dried
  • 30 mL edible oil
  • 10 g pickled radish, sliced into 20 cm long, 0.7 wide/thick

                                                                                       

  1. Season beef with Seasoning sauce 1.
  2. Soak burdock roots in diluted water for 2 minutes.
  3. Put rice and water in the pot and boil it on high heat for 4 minutes. After additional boiling for 4 minutes, reduce the heat medium and boil for 3 minutes. When the rice becomes sodden, reduce heat to low and steam for 10 minutes. Season with salt and sesame oil.
  4. Preheat the frying pan and oil, stir-fry the carrot and cucumber on high heat for 30 seconds respectively.
  5. Preheat the frying pan and oil, stir-fry the burdock roots on medium heat for 3 minutes. Add seasoning sauce 2, stir-fry them on low heat for 10 minutes.
  6. Preheat the frying pan and oil, stir-fry the beef for 2 minutes on medium heat.
  7. Preheat the frying pan and oil, stir-fry the beaten egg on low heat for 3 minutes for front side and 2 minutes for back side, 10 be 1 cm thick, cut into 20 cm long and 1 cm wide.
  8. Toast the laver on low heat, upon the laver, layer steamed rice (150 g) evenly and place the carrot, cucumber, pickled radish, burdock roots, beef and fried egg in the middle. Roll up the laver to create a log with a 3-4 cm diameter. Slice it at intervals of 1.5 cm wide.

  • Ingredients should be seasoned properly
  • The gimbap should be firm  and ingredients should be intact when rolled and sliced
  • Laver should be soft to roll and not brittle

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