hello hi everyone! Wesley here. Today we’re adding to our series on foods from TV and film with a korean gimbap, inspired by the film Minari. For those not familiar, a Korean Gimbap (or Kimbap, as it is occasionally pronounced here in the states) is a rice roll wrapped in dry nori seaweed, with a number of veggies and proteins folded in.

While it more or less will look (to the unsuspecting eye) like a japanese sushi roll, a korean gimbap is actually quite different, because of what it typically contains. While a sushi roll is most typically made with some form of raw fish, a gimbap can contain a wide variety of cooked ingredients. For today’s version, I’ll be going with a classic combination of carrot, eggs, spinach, and my two personal favorite ingredients, some pickled daikon radish, as well as some bulgogi steak, borrowing from our bibimbap recipe a few weeks back. Hope you try it.

 

Yields about 12 rolls

INGREDIENTS

  • 1 lb flank steak

  • 1 pickled daikon radish

  • 2 medium carrots

  • 1/2 cup spinach

  • 3 eggs

  • 1/2 tsp corn starch

  • 2 cups jasmine rice

  • 12 nori sheets

  • kosher salt

  • sesame oil

  • peanut oil

INGREDIENTS (marinade)

  • 4 cloves garlic

  • 1 tbsp (about 1 inch) ginger

  • 1/4 Asian pear

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 2 tbsp dark soy sauce

  • 1 tbsp sesame oil

  • 2 tbsp brown sugar

INGREDIENTS (rice)

  • 2 cups jasmine rice

  • water

  • 1 tbsp sushi rice vinegar

PREP

  • JULIENNE the carrots, set aside

  • SLICE the daikon, set aside

  • BLANCH the spinach for 15 seconds, then immediately cool in an ice bath, and season with 1 tbsp of sesame oil and a pinch of kosher salt

  • WHISK the eggs with 1/2 tsp corn starch and a pinch of kosher salt

PREP (for the bulgogi)

  • CRUSH and mince the garlic, set aside

  • FINE MINCE the ginger, set aside

  • PEEL and then fine mince (or grate) the pear, set aside

  • THINLY SLICE the flank steak, set aside

  • COMBINE all with marinade ingredients and set aside for 30 minutes or up to 1 hour

PREP (for the rice)

  • RINSE the rice until water runs clear, and then add to a rice pot and fill with water until the water level reaches the first knuckle of your pointer finger when touching the surface of the rice

  • COOK the rice, then add to a wide mixing bowl, season with a tbsp of sushi rice vinegar, and let cool

ON THE STOVE

  • HEAT a wok as hot as possible, then add 4 tbsp of peanut oil, and long yao

  • SEAR the steak flat side down, a piece at a time for 2 minutes before tossing, and saute for an additional minute

  • WIPE down the wok, long yao again, and toss the carrots in the wok for 1 minute, then remove and set aside

  • LONG YAO one more time, and add the eggs to the wok

  • ROTATE the wok to create an egg pancake, and flip carefully

  • REMOVE the egg and slice into strips

  • ADD a nori sheet to a sushi roller shiny side down, then add a thin layer of rice

  • ADD a strip of daikon, egg, carrot, spinach, and bulgogi, leaving a 1 inch border at the top and bottom of the sheet

  • ROLL the nori sheet up using the sushi mat, then slice into pieces about 1 inch wide each

 

tagged with woo can cook, tomato beef chow mein, chinese take out, will and grace