Hello my K-fooders! 🤗🇰🇷
Today I'm going to introduce you to gimbap (sometimes written kimbap). These are seaweed and rice rolls filled with several ingredients that Koreans love. This video is the channel’s biggest project so far and I’m counting on you to give me your feedback and share it with others!
Sometimes confused with Japanese maki, this Korean culinary specialty is however different and its history goes back centuries. Convenient for a picnic, lunch at school or at the office and very nutritious, gimbap are increasingly popular around the world.
In this video I show you 5 different gimbap recipes, all the tips for making them successful, rolling them and also a little bit of Korean culture and history. Preparing gimbap is quite simple but there are lots of little tips to look and taste perfect, just like in Korea.
Ah! And stay until the end! As a bonus you will find a practical method to taste the gimbap the day after their preparation!
INGREDIENTS:
Classic gimbap recipe:
1 sheets of gim (often called Nori in France)
A good half bowl of cooked rice: Salt, 1 teaspoon of sesame oil (preferably Korean)
1 and a half Surimi
2 cloths or 1 fish paste stick: Salted soy sauce and sugar (proportion 2 to 1)
1/2 carrots
1 line of cucumber
1 line of marinated yellow radish
1/2 Alsace Knack or equivalent: Salted soy sauce and sugar (proportion 2 to 1)
1 or 1/2 eggs: Salt, garlic powder, pepper
Sesame seeds
Modern Gimbap recipe: All the above ingredients +
For 3 beef gimbap:
80g beef
2 tablespoons of soy sauce
1 teaspoon of garlic powder
1 teaspoon of sugar
Pinch of pepper
For 5 tuna gimbap:
140g canned tuna
2 teaspoon mayonnaise
Salt and pepper
For 1 cheese gimbap:
1 slice of cheddar for burger
Jay's Gimbap recipe (easier to make if you don't have an Asian store nearby):
All the above ingredients minus the fish paste and the yellow radish
red and green pepper
Enjoy your meal !
PARTS TIMECODE
Classic gimbap recipe: 01:00
Modern gimbap recipe: 08:00
Jay's Gimbap Recipe: 10:52
Bonus recipe: 2:15 PM
Jay’s KFOOD: Korean Food Recipes, History and Culture
2 окт 2024
