Gimbap
From Wikipedia, the free encyclopedia
| Gimbap | |
|---|---|
 A sliced roll of gimbap, with some kimchi. |
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| Korean name | |
| Hangul: |
김밥
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| Revised Romanization: | gimbap |
| McCune-Reischauer: | kimbap |
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Gimbap or kimbap is a Korean laver rice roll, similar to Japanese Sushi. Gimbap is a popular "fast" food in Korea. It is made from rice (bap) and sheets of dried seaweed (laver), and various other ingredients. Gimbap is a traditional food eaten by Koreans during picnic or special outdoor events.
The rice is lightly seasoned with and salt, sesame oil and perilla oil. Popular ingredients includes combination of meats and vegetablea such as roasted ground beef, spinach, carrots, pickled daikon radish, and sliced fried egg. These and the rice are rolled in laver and then brushed with sesame oil or sprinkled with sesame seeds on the outside surface. After that, the gimbap is sliced into regular portions. It is typically served with pickled daikon radish or Danmuji. It is a truly a complete meal in one morsel.
Gimbap is similar to Japanese Futomaki (lit. large rolls) style sushi rolls while in Japan, relatively large amounts of sweetened rice vinegar is used for sushi rice and sesame oil is traditionally not used. Korean Gimbap generally does not contain raw fish and also prepared with sauteed beef, sausage, ham or fish cake "meat" portion. Gimbap is not served with wasabi soy sauce or sushi ginger but is sometimes dipped in kimchi brine.
Variations include using cheese, spicy cooked squid, kimchi, Spam, or canned tuna as ingredients, or lightly frying the sliced gimbap with egg coating.
Kimbap, without a sushi mat, is also suprisingly difficult to roll; it is almost impossible to roll it tightly enough to hold it together, let alone, tight enough to cut effectively. Kimbap must be cut very carefully, applying hardly any pressure at all and using a slow back-and-forth cutting motion, or else the Kimbap will 'crushed' downwards causing the filling and rice to spill from the sides.
Although the common belief is Kimbap, like sushi, should be consumed within the same day of produce, i have found it acctually tastes better if it is given a night to mature before being cut.
