Koreans love it so much that they make k-food ‘Gimbap’ and take it with them when they go on picnics at school or when they go out to play with their families. There are many shops that sell K-food Gimbap, but I wanted to make classic Gimbap for the first time in a long time, so I prepared the ingredients and made it. Today, I’ll tell you how to make delicious tuna gimbap and cheese Gimbap from basic Gimbap.
Prepare the ingredients for making tuna gimbap and cheese GimBab as follows
Based on 2 cups of rice
Seaweed for gimbap + handful of spinach + sesame leaf + carrot + meat + ham for gimbap + pickled radish + 6 eggs + 2 slices of cheese + 2 small cans of tuna + cheongyang red pepper
rice seasoning
4 tablespoons of sesame oil + 1/2 tablespoon of seasoning salt + sesame seeds
Today, I’m going to make tuna gimbap and cheese gimbap based on the classic homemade gimbap. I used ingredients that can be easily obtained from supermarkets or marts, and it is okay to add additional ingredients such as burdock root.
First of all, I’m going to season the rice, which is the base for making homemade gimbap delicious. In fact, if you season the rice well, the gimbap will actually taste much better.
Add about 4 tablespoons of sesame oil based on 2 cups of rice. Add 1 tablespoon of sesame seeds and half a tablespoon of salt to taste and mix well.
Because the sesame oil goes in enough, even if the rice is slightly dry, it becomes oil-coated and the rice becomes fluffy. Seasoning with seasoning salt can make kimbap more delicious.
Let the seasoned rice cool down.
Take the pickled radish out of the packaging container and drain the water. Basically, there are many cases where the seasoning is too salty, so it’s better to soak it in water for about 30 minutes before making gimbap to remove some of the salty energy.
And it’s spinach, which can be said to be the core of K-food Gimbap ingredients. After cutting off the tip of spinach, put it in hot water and blanch it once, rinse it with cold water 2-3 times, and then squeeze the water out.
Also, it’s good to season the spinach in advance, just add a little bit of salt + sesame oil and mix it up and prepare it.
Now we need to make eggs. I usually put a lot of kimbap with zidane like kito gimbap, but today I’m going to make thick egg rolls and put it in. Beat 6 eggs well and season with salt.
Make well-dissolved eggs like rolled egg rolls. After cooling well-dried egg rolls, cut them in half, cut them in half again, and divide them into 8 equal portions. If you make egg rolls like this, a square-shaped gimbap egg is completed.
Next, thinly slice the carrots and fry them. I used about 1 carrot, slice it thinly using a peeler, season it with salt and stir-fry it lightly.
And I prepared ham for gimbap that goes into house gimbap. Strangely, I always use this kind of ham because it tastes like old house gimbap. Since it is in a barrel, slice it thickly.
You can use ham as it is, but I recommend roasting it once before adding it. Actually, this is a product that can be eaten as is, but once baked in a pan, it tastes better.
And grill the crab meat once.
Now, lightly remove the oil from the tuna, which is an ingredient for tuna gimbap. Unless it’s for a diet, if you remove too much oil from tuna, it can be tough, so if you can, you can make kimbap with a little bit of oil from the tuna itself.
Next, you can cut the cheese for the cheese gimbap in advance. You can cut it into 4 equal pieces on the top that hasn’t been peeled off the plastic wrap.
Now, the preparation of the gimbap ingredients for making gimbap at home is complete. Let’s put it on a tray and have a look.
Now, let’s roll gimbap in earnest. One side of gimbap seaweed is bare and the other side is rough, but you can think of the rough part as the back of gimbap seaweed.
So, you can think of the bare part as the visible side after rolling the gimbap, but you can think of putting the rice on top of the crispy part.
Spread the cooled rice well. In order to make gimbap delicious, it is important that the rice does not clump together and bloom evenly and thinly, so spread it well.
Now, it’s the basic house-gimbap version with ham, eggs, meatballs, pickled radish, spinach, and carrots. You can use this basic as a base and add ingredients on top.
To make tuna gimbap, place 2 perilla leaves on top of the basic ingredients and place tuna on top. And if you turn the perilla leaves upside down as if wrapping the tuna, the tuna will fit inside neatly without being disturbed.
And for cheese gimbap, just put cheese on top of the basic house gimbap ingredients. If you like the strong taste of cheese, you can stack two layers of cheese on top to make cheese gimbap with a more steamed taste.
And for the pepper gimbap, I put in a lot of pepper. This will make pepper tuna gimbap.
When I made it like that, 7 rows of k-food gimbap rolled up.
Now, I’m going to cut the K-food Gimbap into 2cm pieces and place them in a bowl.
When I was young, when my mom made k food gimbap, she served it like a cake.
I cut them by type. Let’s look at each section of k-food Gimbap.
In this way, the homemade gimbap is complete!!
In fact, gimbap is one of the foods that requires a lot of hands, but it is so delicious after making it. The basic gimbap is not spicy, light and savory, and it tastes just like the classic house gimbap. I often add spicy Cheongyang pepper to tuna gimbap, but the combination of tuna and red pepper is better than expected. Even if you eat it with mayonnaise sprouts, it tastes like honey.
It’s been a long time since I made kimbap. The process of preparing the ingredients for gimbap is actually cumbersome, but once you make it, it’s a great dish that the whole family can enjoy, so give it a try. Tuna gimbap and cheese gimbap are all delicious!
