Kimbab or Gimbab? In Korean it is 김밥 (kim = seaweed, bab = rice) – written with consonnant “K” and pronounced as “G”. Confusing isn’t it? Many people mistook kimbab for maki at first sight. It is futile to argue the origin of this dish (Japanese or Korean?) so I shall not tread into this argument because some insisted it started in China via some Asian countries, too! As for me, I did not even know kimbab existed until my elder daughter introduced me to it. So you asked again, where does kimbab comes from? Koko Rooloo! That’s the name of the Korean cafe I had my first taste of it. And if you’d asked Seong, he’d probably tell you it originated from his mom’s kitchen 🙂
Cook 3 cups of Korean short grain rice in a rice cooker with water level mark 3 (same way as you cook Jasmine rice). Once cooked and whilst hot, sprinkle a pinch of salt and ¼ teaspoon of sesame oil into the rice and fluff to mix well. Set aside.
While rice is steaming in the rice cooker…
Beat eggs and season with a little salt to make omelet. The thickness is up to you. We like our eggs fat and wide.
Saute the carrot julienne strips with a little sesame oil for 3 minutes.
Boil spinach till limp, drain, squeeze away excess water and season with a little salt and sesame oil (we did not get spinach today but they will certainly make the kimbab more colourful and appealing plus you can that extra mineral, iron, in your diet.
Boil canned or frozen sausages in water till cooked. Slice into half lengthwise.
The recipe is based on guesstimating the amount of seasoning in rice and vegetables, the number of eggs used in omelet and if you’ll have enough carrots and spinach. Have fun 🙂
Cook Korean Rice as per normal, season with a hint salt and sesame oil. Let cool to body temperature.
Meanwhile prepare your “feelings”… What do you feel like having?
Spinach (pre-boiled and seasoned in sesame, salt and oil).
Carrot (pre-boiled in soy sauce).
Omelet (season with a little salt before frying).
Crab Sticks (surimi).
Dan-mu-ji (Korean Pickles).
(whatever you’ve seen or eaten in a handroll but they have to be cooked not raw in order to qualify as Kimbab). Here are some ideas…
Spam, cut into thick match sticks.
Ham, thick julienne.
Sausages, cut lengthwise (not gourmet sausages).
Beef Bulgogi (chopped).
Cooked Octopus, diced (boil octopus in salted water till tender).
Kimchi, press and drain away excess liquid, and chopped.
Smoked Salmon & Cream Cheese.
Tuna, press and drain away excess liquid (chamchi). Tuna and Mayonnaise or Spicy Tuna?
잘 막겼습니다 (I hope you’ll eat well).
Happy experimenting 🙂