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In Korea, gimbap, or cooked rice with fillings rolled in laver, is well-known as a representative hansik dish that is usually prepared as packed lunch for a field trip or a picnic. The filling ingredients for gimbap may vary but normally include spinach, ham, crab stick, fish cake, carrot, egg, pickled radish, etc. The main difference between gimbap and Japanese sushi is the use of vinegar. While cooked rice for Japanese sushi is flavored with sweetened vinegar, cooked rice for gimbap is seasoned with sesame oil and salt.
Main Ingredients :
(for 2 servings)
4 cups rice, 5 cups water, 4 sheets dried laver, 5 eggs, 100 g minced beef, 50 g carrot, 1/2 cucumber, 120 g pickled radish, 80 g spinach, cooking oil
Ingredients for rice-cooking: 1 piece 5x5-cm kelp, 1/2 tbsp refined rice wine, 1 tsp olive oil
Seasonings for cooked rice: 1/2 tbsp sesame oil, 10 g salt, 10 g sesame
Seasonings for minced beef: 1 tsp minced garlic, 1 tbsp soy sauce, 1 tsp sugar, a pinch of ground pepper
☑ Adding a piece of kelp to the rice while it’s cooking will not only enrich the flavor but also make it just right for gimbap.
☑ When using rice produced in foreign countries add refined rice wine and olive oil about 5 minutes prior to when the rice is to be done to give it a gloss and rid it of unpleasant smell. It will also help prevent the cooked rice from sticking to the hands when making gimbap.
☑ Spread cooked rice on 2/3 of a sheet of dried laver by leaving 1-2 cm on both the top and bottom of the laver.
Seon Dong-ju: Head Chef of the Menu Development & Consulting Division of CJ Freshway
Head Chef of the Menu Development & Consulting Division of CJ Freshway
Head Instructor of CJ Cooks / Host of Hansik Cooking Class