Basic Korean Gimbap / Kimbap
Korean Dried Seaweed Rice Rolls
Beef Kimbap
Sogogi Gimbap- 쇠고기 김밥
Sogogi Gimbap- 쇠고기 김밥
Khi đi dã ngoại, điều đầu tiên gợi lên trong tâm trí của người Hàn là gimbap (cũng được đánh vần là kimbap). Mọi người dân Hàn Quốc đều lớn lên từ các cuộn cơm này. Họ thường mang theo trong các chuyến dã ngoại của trường hay các hoạt động ngoài trời của gia đình. Tất cả đều sẽ được mẹ chuẩn bị từ tối hôm trước hay sáng sớm hôm sau và cho vào các hộp cơm mang đi ăn trưa. Ngày nay, gimbap là món ăn mang đi học hay đi làm phổ biến nhất ở Hàn Quốc. Chúng được bán ở khắp nơi.
1. Nguyên liệu
- Phần cơm:
- 2 cup gạo loại hạt ngắn, tròn
- 1 muỗng canh dầu mè
- Muối, vừa đủ (khoảng 1/2 muỗng cà phê)
- Phần thịt bò:
- 225g thịt thăn bò mềm, thái miếng dài 1.2cm (bạn cũng có thể dùng thịt bò thái mỏng như thịt xào hoặc thịt bò xay)
- 2 muỗng cà phê nước tương
- 1 muỗng cà phê rượu gạo (hoặc rượu mirin)
- 1 muỗng cà phê đường
- 1 muỗng cà phê dầu mè
- 1/2 muỗng cà phê tỏi băm nhỏ
- Phần rau bina:
- 1 bó rau cải bó xôi - rau bina (khoảng 225g)
- 1 muỗng cà phê dầu mè
- Muối, vừa đủ - khoảng 1/4 muỗng cà phê
- 2 củ cà rốt vừa, thái sợi dài (dày 1/2 inch)
- 5 sợi củ cải muối vàng Hàn Quốc (danmuji) (dày 1/2 inch)
- Phần chả cá:
- 1 chiếc chả cá Hàn Quốc - eomuk
- 1 muỗng cà phê nước tương
- 1/2 muỗng cà phê đường
- 1/2 muỗng cà phê dầu mè
- 2 quả trứng
- 5 tấm rong biển khô gim (aka nori)
2. Cách làm
- Nấu cơm ít nước hơn bình thường. (Cơm mới nấu để cuốn gimbap là ngon nhất)
- Thịt bò thái sợi dài mỏng (dày khoảng 1/2-inch). Ướp thịt bò với các gia vị còn lại. Sau đó cho vao xào trên lửa vừa cho chín tới, khoảng 2 - 3 phút.
3. Video hướng dẫn
V1.
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V3.
V4.
Chúc các bạn thành công!
(Nguồn Korean Bapsang)
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When it comes to picnics, the first thing that comes to every Korean’s mind is gimbap (also spelled kimbap). We all grew up on these rice rolls. They were a must (no exceptions) for our school field trips and outdoor activities as well as family road trips! Whether it’s the anticipation the night before or watching the early morning preparation by mom to pack these in lunch boxes, there is no other dish that takes me back to my childhood like gimbap. Today, gimbap is the most popular on-the-go meal in Korea. They are practically sold everywhere.
To make gimbap, the rice is rolled in seaweed with various fillings. Traditionally, the rice is lightly seasoned with sesame oil and salt. The fillings are individually seasoned and cooked, yielding an interesting combination of textures and flavors. Everything is well seasoned, so gimbap is not served with sauce. There are many variations these days, but the best gimbap to me is the traditional version my mother used to make for us on our field trip/picnic days. So, here is how to make gimbap the traditional way! It takes some time to prepare the individual fillings, but the process is easy. How hard is the rolling process? You’ll find it much easier with your second roll. I hope you make some gimbap soon and go on a picnic to enjoy the beautiful spring weather!
1. Ingredients
- For the rice:
- 2 cups (standard measuring cup not the cup that comes with a rice cooker) uncooked short grain rice
- 1 tablespoons sesame oil
- Salt to taste (start with 1/2 teaspoon)
- For the beef:
- 8 ounces lean tender beef, cut into 1/2 inch-thick long strips (You can also use thin bulgogi meat or ground beef)
- 2 teaspoons soy sauce
- 1 teaspoon rice wine (or mirin)
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon minced garlic
- For the vegetables:
- 1 bunch spinach (about 8 ounces)
- 1 teaspoon sesame oil
- Salt to taste - about 1/4 teaspoon
- 2 medium carrots, julienned (or 1/2-inch thick long strips)
- 5 yellow pickled radish (danmuji) strips (1/2-inch thick)
- For the fish cake:
- 1 sheet fish cake - eomuk
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 2 eggs
- 5 gim (aka nori) sheets
2. Instructions
- Cook the rice using a little less water than usual. (Fresh cooked rice is best for gimbap.)
- Cut the beef into thin strips (about 1/2-inch thick). Mix well with the next 5 seasoning ingredients. Stir fry over medium high heat until cooked through, 2 - 3 minutes.
- Bring a large pot of water to a boil over high heat and prepare an ice bath. Blanch the spinach, place immediately in the ice bat, then squeeze out water. Season with the sesame oil and salt.
- Julienne the carrots. Heat a lightly oiled pan over medium high heat. Stir fry the carrots until softened. Lightly season with pinch of salt.
- Cut the pickled radish lengthwise into 1/2-inch thick strips (unless you bought a pre-cut package).
- Crack and beat the eggs, in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a small non-stick pan over medium low heat. Add the eggs to the pan. When the bottom is set, flip it over. Transfer to a cutting board. Cut lengthwise into 3/4-inch thick strips.
- Cut the fish cake lengthwise into 3/4-inch thick strips. Heat the pan with a little bit of oil over medium heat. Stir fry with with the soy sauce, sugar, sesame oil and a little bit (about 1 teaspoon) of vegetable oil over medium heat until softened, about 2 minutes.
- Arrange all the ingredients together on a plate.When all the other ingredients are ready, remove the rice from the rice cooker.
- While the rice is still hot, add the sesame oil and salt. Mix well by lightly folding with a rice paddle or large spoon until evenly seasoned. Add more salt to taste. The rice will cool down during this process and be ready to be used.
- Put a sheet of gim, shiny side down and longer side toward you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the gim, using a rice paddle or your fingers preferably.
- Lay the prepared ingredients on top of the rice close to the side toward you.
- Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers.
- Put firm pressure over the roll with the help of the bamboo mat, if using, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.
- Rub or brush the roll with a little bit of sesame oil for extra flavor and shiny look. Apply a little bit of sesame oil to a sharp knife. (This will keep rice from sticking to the knife. Repeat as necessary after each cut. Wipe the knife with a damp towel if the rice still sticks.) Cut the roll into 1/2-inch thick bite sizes.
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