Gimbap, Take One

IMG_6975
After eating gimbap at least once a day for the first four days we were here, I knew I had to try and make it myself. I didn’t have too many interesting ingredients for the filling, so I wanted to make a simple roll as a trial run.
I browned some sticks of tofu
IMG_6966
and cut a cucumber into long, thin pieces.
IMG_6964
I also cooked up some short grain rice and bought some 8″ x 8″ squares of nori.

I found this absolutely GENIUS recipe for cooking rice without a rice cooker: (It works really well if you have a pan with a glass lid, so you can see how much water has absorbed)
1. Rinse about 1 1/2 cups of short-grain rice
2. Place in the bottom of a saucepan, put your hand flat on top of the rice, and fill the pan with water just until your knuckles are covered.
3. Cover the pan, put over high heat, and boil for about 6 minutes
4. Turn the heat down to low and simmer for about 10 minutes.
5. If it looks like all the water has been absorbed, turn off the heat and let the pan sit for about 15 minutes. If there’s still water, simmer until it’s gone, then let the pan sit for about 15 minutes. Don’t remove the lid!
6. Give the rice a good stir with a wooden spoon before serving.

Here’s the general idea:
1. Mix about 1 cup of cooked rice with about a tablespoon of rice vinegar
2. Place a sheet of nori in front of you, and spread about 2/3 of it with rice (the rice should be about 1 cm thick)
IMG_6967
I learned through trial and error that you want the side with the rice toward you, and the uncovered nori away from you.
3. Put a few pieces of cucumber and a few sticks of tofu along the middle of the rice, and carefully roll it up. You don’t need one of those fancy looking sushi-mats, just your own two hands.
IMG_6971
The end doesn’t look that pretty, but it’s okay.
4. Cut into slices about 3/4″ thick and enjoy!
IMG_6981
Now that I know how easy it is, next time I’ll branch out and use some more interesting fillings.

Blog Widget by LinkWithin

1 comment to Gimbap, Take One

  • Mommy

    Back when I had an electric stove, my rice cooking was simple: 1 cup rice, 2 cups water. Bring water to a boil, add rice, stir, cover, turn heat to lowest setting, and cook for 20 minutes without peeking. Always perfect. But I’d guess electric stoves aren’t common in Korea.

Leave a Reply

  

  

  

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

my foodgawker gallery