How to Make Gimbap (Kimbap)
by Jeff Kendal
The Korean word for sushi is gimbap, which literally means seaweed-rice. The seaweed paper used to wrap the rice and filling is called nori in Japanese and Gim or Kim in Korean. Sushi is a Japanese word referring to the special vinegar rice used in the making. Sushi is not raw fish; sashimi is raw fish. Sushi is a delicious meal using seaweed and rice.
1. Place a large seaweed sheet on the bamboo mat, shiny side down on a cutting board. Put two or three tablespoons of rice in the center of the seaweed sheet and spread evenly over the seaweed.
kimbap step 1
2. Spread the rice evenly over the seaweed sheet and leave a 3cm (about one inch) margin at the top of the sheet to seal the roll later.
kimbap step 2
3. Spread a streak of mayonnaise and wasabi (or other condiment according to taste) across the middle, then add layers of seafood, omlette, and vegetables (carrot, cucumber, etc.) down the center of the rice. You can use many different types of appropriate filling.
kimbap step 3
4. To roll, fold the seaweed paper (or the bamboo mat - if there is one) so the filling is enclosed in the center of the paper. Roll carefully and slowly, keeping some pressure evenly on the paper (or bamboo mat).
kimbap step 4
5. Press the mat around the roll for about thirty seconds to shape and compress it, then moisten the margin of seaweed with a cooking brush dipped in water, and seal the roll as tightly as possible.
kimbap step 5
6. Remove the mat from around the roll. Slice the roll into 2cm slices, using a large, wet, sharp knife. Do not saw, but cut firmly, straight down, thus keeping the original round shape of the gimbap (sushi).
kimbap step 6
7. Notice that the filling (vegetable, seafood, etc.) is 80% of the roll. The rice is a relatively small amount, about 20%. It means that this is a very well-made, healthy roll of gimbap.
kimbap step 7
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