Gimbap (aka Kimbap: 김밥): 🐟Tuna Gimbap & 🌶️Kimchi 🧀Cheese Kimbap (참치 김밥 & 김치 치즈 김밥) - Ep.
Traditional Korean Rice Seaweed Roll/Sushi Maki Roll (Kimbap/Gimbap 김밥) is made with BulGoGi (Korean marinated beef) and other vegetables. Kimbap is an uber popular finger food as well as it being the GO-TO snack/food for picnics or On-The-Go-Food. It is such a popular snack that there are so many variations of Kimbap. And if you happen to live near or visit Korea town, make sure to Google Search for KimBap specialty restaurants. They specialize in making all sorts of variations of Kimbap and the unique combinations of ingredients for each variation is amazing and so scrumptious! Usually, you'll find at least a dozen variations of Kimbap at these Kimbap specialty restaurants. I literally have SERIOUS KIMBAP ORDERING DILEMMA because I LITERALLY WANT TO ORDER EVERYTHING ON THE MENU...😂🤤😋
Other than BulGoGi Gimbap being my favorite, Tuna Gimbap (참치 김밥) and Kimchi Cheese Kimbap (김치 치즈 김밥) are my two other Kimbap loves...💚💕🧡 If you have not tried Tuna Kimbap and/or Kimchi Cheese Kimbap, well YOU MUST...SO YUM🤤🤤🤤
This Gimbap/Kimbap (김밥) recipe includes: How To Make Tuna Gimbap/Kimbap (참치 김밥) How To Make Kimchi Cheese Kimbap/Gimbap (김치 치즈 김밥) Also Includes Vegan Kimbap/Gimbap Recipe
*Make sure to watch last week's Traditional Kimbap Recipe which includes: How To Recycle Your Refrigerated Rubbery Kimbap Leftovers Into A Scrumptious Kimbap Snack. Video is listed below.
You will find the following sections on this blog below: - YouTube Video: Gimbap (aka Kimbap: 김밥): 🐟Tuna Gimbap & 🌶️Kimchi 🧀Cheese Kimbap (참치 김밥 & 김치 치즈 김밥) - Ep. #52
- Detailed list of all the ingredients
- YouTube videos of additional suggested recipes*
- Online links to purchase the ingredients and suggested kitchen gadgets for this recipe. - Recipe Instructions
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Gimbap (aka Kimbap: 김밥): 🐟Tuna Gimbap & 🌶️Kimchi 🧀Cheese Kimbap (참치 김밥 & 김치 치즈 김밥) - Ep. #52
INGREDIENTS
Tuna Kimbap
(Serving Size: 3 Kimbap Rolls)
Adjust the ingredients according to the number of Kimbap rolls you wish to make.
- 5 to 6 Cups Cooked Korean Rice or Japanese sushi grade rice (1/2 white & 1/2 brown rice is used in this video recipe)
- Kimbap Seaweed Sheets/Nori Sheets (1 sheet per Kimbap roll)
- 7 oz Canned Tuna (Vegetarian Friends: Use more avocado instead of Tuna)
- 1 Avocado (cut into thick strips, as shown in the video)
- 1 large Carrot julienned (cut into thin strips)
- Korean Pickled Daikon (단무지 DanMuJi) cut into thick strips: 1 Strip per roll**
- 2 Kirby Pickles (remove inner core and cut into thick strips) OR Persian Cucumbers (if not, English Cucumbers)
- Korean Perilla/Sesame Leaves (2 to 3 leaves per roll) OR substitute with Basil and/or Arugula
- Romaine Lettuce (slice leaf down the middle, remove center core) 2 half-cut leaves per roll
- 1 Tbsp Olive Oil (for lightly coating uncut Kimbap roll and knife in between slicing the rolls)
- 2 to 3 Tbsp Water (for coating hands in between add the cooked rice to the seaweed sheet)
- Kosher Salt (season to taste)
Ingredients For Seasoning Tuna
7oz Canned Tuna (in water or oil)
1 Tbsp Mayonaisse
1/2 Tbsp Onion Puree
1/4 Tsp Freshly Ground Black Pepper
1/8 Tsp Sweet Paprika
1/8 Tsp Lemon Zest
Kosher Salt to season to taste (3 pinches used in video)
Kimchi Cheese Kimbap
(Serving Size: 3 Kimbap Rolls)
Adjust the ingredients according to the number of Kimbap rolls you wish to make.
- 5 to 6 Cups Cooked Korean Rice or Japanese sushi grade rice (1/2 white & 1/2 brown rice is used in this video recipe)
- Kimbap Seaweed Sheets/Nori Sheets (1 sheet per Kimbap roll)
- 2 Cups Fermented Kimchi (excess Kimchi juice removed and cut into small pieces)
- 3 Eggs (egg scramble strips)
- Korean Pickled Daikon (단무지 DanMuJi) cut into thick strips: 1 Strip per roll**
- 2 Kirby Pickles (remove inner core and cut into thick strips) OR Persian Cucumbers (if not, English Cucumbers)
- Chedder or American Cheese Slices (1 slicer per roll)
- 1 Tbsp Olive Oil (for lightly coating uncut Kimbap roll and knife in between slicing the rolls)
- 2 to 3 Tbsp Water (for coating hands in between add the cooked rice to the seaweed sheet)
- Kosher Salt (season to taste)
Scrambled Egg Strips
3 Eggs (beaten vigorously for 1 minute)
1/2 Tbsp Olive Oil
Kosher salt & freshly ground black pepper (light seasoning)
Ingredients For Sauteeing Kimchi
2 Cups Fermented Kimchi (excess Kimchi juice removed and cut into small pieces)
1 Scallion/green onion (finely minced)
2 Tbsp warm/hot water
1 Tbsp Honey
1/2 Tbsp Olive Oil
1/2 Tsp Toasted Sesame Seeds
1/2 Tsp Sesame Oil
Seasoning Cooked Rice
Equal parts Sesame Oil and Olive Oil (1 Tsp each used in this Kimbap video)
3 to 4 Generous pinches of Kosher salt (season to taste)
Scrambled Egg Strips
3 Eggs (beaten vigorously for 1 minute)
1/2 Tbsp Olive Oil
Kosher salt & freshly ground black pepper (light seasoning)
**To preserve the crunchy taste of your unused Korean pickled radish (단무지 DanMuJi), add equal parts of water and brown rice vinegar to your tubberware. Make sure that your pickled radish is mostly covered in the water/vinegar liquid. Cover with tubberware lid and store it in your refrigerator. It should be good to consume over the next 1.5 month.
Additional Modern Pepper Video Recipes Recommended:
*Traditional Gimbap Recipe & Mukbang (Kimbap 김밥) w Bulgogi + Vegan Kimbap/Gimbap - Ep. #51
This Kimbap recipe includes a Bonus Recipe: How To Recycle Your Refrigerated Rubbery Kimbap Into A Scrumptious Kimbap Snack
Korean Rice 101 For HANGRY Souls: (Bap: 밥짓기) Multigrain Rice Japgokbap: 잡곡밥 - Modern Pepper #3
Amazon.com Links For Ingredients & Suggested Kitchen Gadgets:
(CLICK on the Amzon.com links below to view the item, NOT the pictures!)
Daechun Sushi Nori (50 Full Sheets), Resealable, Gold Grade, Product of Korea
CLICK HERE: https://amzn.to/2TngHGc
50 Full Size Sheets (3.5oz) Korean Roasted Seaweed Premium Yaki Sushi Nori Gimbap Roll, Vacuum Packed
CLICK HERE: https://amzn.to/2Rm6KLn
Haitai Korean Premium Quality Rice
CLICK HERE: https://amzn.to/2R6OzFw
Korean Premium Sprouted White Gaba Rice
CLICK HERE: https://amzn.to/2Jaydco
CJ Cooked Budding Sprouted Brown Rice
CLICK HERE: https://amzn.to/2O8C7rO
Takuan (Pickled Radish) - 35.2oz (Pack of 1)
CLICK HERE: https://amzn.to/2TntAzV
Ottogi Premium Roasted Sesame Oil, 10.82 Ounces
CLICK HERE: https://amzn.to/2vtDoyx
Kadoya 100% Pure Sesame Oil 5.5 oz
CLICK HERE: https://amzn.to/2CThYQL
Roasted Sesame Seed Salt
CLICK HERE: https://amzn.to/2OlWjlJ
100% Pure Raw & Unfiltered Honey - Kosher Certified
CLICK HERE: https://amzn.to/2NylTUK
Mizkan Pure Brown Rice Black Vinegar (Domestic Brown Rice 100%)
CLICK HERE: https://amzn.to/2C5mr1m
Olive Oil Greek medal winner
CLICK HERE: https://amzn.to/2AC9BbO
Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil
CLICK HERE: https://amzn.to/2Ay7W7l
Real Sea Salt - Natural Unrefined, Organic, Gluten Free, Ancient Kosher Sea Salt
CLICK HERE: https://amzn.to/2MvqSoB
Spicy World Peppercorn (Whole)-Black Tellicherry
CLICK HERE: https://amzn.to/2Qz9aSK
COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch
CLICK HERE: https://amzn.to/2McIeGE
BambooWorx Sushi Making Kit – Includes 2 Sushi Rolling Mats, Rice Paddle, Rice Spreader |100% Bamboo Sushi Mats and Utensils.
CLICK HERE: https://amzn.to/2D0g2mY
Oggibox Non-Stick Sushi Rolling Mat, DIY Sushi Roller Maker 9.45 inch x 8.25 inch
CLICK HERE: https://amzn.to/2Tk70rY
Cuckoo CRP-HS0657F 6 Cup Pressure Rice Cooker IH (Induction Heating)
CLICK HERE: https://amzn.to/2RaGNuF
Cuckoo CRP-DH06 Crp-DHSR0609FD Electric Pressure Rice Cooker IH (Induction Heating) Programmable Pressure Cooker - 6 CUP
CLICK HERE: https://amzn.to/2PPiguy
Cuckoo Electric Induction Heating Rice Pressure Cooker (3-Cup) - Full Stainless Interior with Non-Stick Coating - 3-Language Voice Navigation and LED Screen with Touch Selection Menu - Premium Quality -10 CUP
CLICK HERE: https://amzn.to/2RaH4Od
Cuckoo Electric Induction Heating Pressure Rice Cooker CRP-CHSS1009FN (Silver) 10 Cup
CLICK HERE: https://amzn.to/2q89Za4
Lower Price Point Cuckoo Rice Cooker (without IH - Induction Heat Technology). IH is Cuckoo's advanced technology in electric pressure rice cooking. BUT Cuckoo rice cooker without IH is still great, too! It cooks the rice perfectly and keeps it warm for days, without drying out the cooked rice! I started out with non-IH Cuckoo rice cooker first and later upgraded to IH cooker. Below are some non-IH Cuckoo rice cookers.
Cuckoo CR-0655F Rice Cooker, 3 Liters / 3.2 Quarts
CLICK HERE: https://amzn.to/2BpiTpE
Cuckoo 8 in 1 Multi Pressure cooker (Pressure Cooker, Slow Cooker, Rice Cooker, Browning Fry, Steamer, Warmer, Yogurt Maker, Soup Maker) Stainless Steel, Made in Korea, White, CMC-QSB501S
CLICK HERE: https://amzn.to/2MSrGVy
All-Clad 7112NSR2 MC2 Professional Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Nonstick Fry Pan Cookware, 12-Inch, Silver
CLICK HERE: https://amzn.to/2DjEVgQ
All-Clad 2100090557 00485005996 All- E785S264 HA1 Hard Anodized Nonstick Dishwaher Safe PFOA Free 8 10-Inch Fry Pan Cookware Set, 2-Piece, Black
CLICK HERE: https://amzn.to/2GsttQ0
Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl Set
CLICK HERE: https://amzn.to/2OmLy2y
Regency Natural Ultra Fine 100% Cotton Cheesecloth
CLICK HERE: https://amzn.to/2L4d3xJ
Microplane Professional Series Fine Cheese Grater - Made in USA Blade
CLICK HERE: https://amzn.to/2OFZoOq
Clean Ones 513017 500 Count Disposable Poly Gloves
CLICK HERE: https://amzn.to/2A1bqwF
STAR-TOP Handmade Jujube Tree Wooden Korean dinnerware combinations Utensil,Spoons and Chopsticks
CLICK HERE: https://amzn.to/2JDxb9e
HuaLan Japanese Style Natural Wood Chopsticks Set Reusable Classic Style Chopsticks 5 Pairs
CLICK HERE: https://amzn.to/2IKkloW
Wüsthof Come-Apart Kitchen Shears
CLICK HERE: https://amzn.to/2S0QbSR
Wusthof 9 Inch Double Serrated Bread Knife Classic
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Wusthof Classic 8-Inch Chef's Knife
CLICK HERE: https://amzn.to/2DtFEwi
Wüsthof Twelve Piece Block Set
CLICK HERE: https://amzn.to/2OGYJvT
Wusthof Classic 7-piece Slim Knife Block Set
CLICK HERE: https://amzn.to/2Q03tx9
John Boos Maple Wood End Grain Reversible Butcher Block Cutting Board, 20"x 15" x 2.25 Inches
Click Here: https://amzn.to/2UpAYvH
RECIPE INSTRUCTION
1. To Season Cooked Korean Rice
(Please watch Korean Rice 101 video recipe to learn how to cook Korean rice. For making Kimbap rice, please add 10% less water, than you normally would.)
Once the rice is cooked, quickly transfer to a large mixing bowl. Using a rice scooper or spatula, fluff the rice to release the steam and heat. Go sideways using the rice scooper or spatula by lifting the rice, going across. Do not "chop" the rice or press it down.
Once the steam has been released, add the sesame oil, olive oil and Kosher salt. Again, mix the seasoning to the rice by fluffing it with the rice scooper. Taste your rice. It should taste slightly salty with a hint of sesame oil taste. Do not over salt or over season with the sesame oil. Cover the bowl with the cheesecloth and let it cool down to room temperature or lukewarm.
2. To Make Scrambled Egg Strips
Preheat your large non-stick frying pan on medium heat. Add the olive oil and evenly coat the pan. Bring your heat down to low-medium. Add the eggs (vigorously whip for 1 minute) to the pan. Move the pan around to coat the entire pan with the egg. Once you see the rim of the eggs cooked, gently tap it with the spatula to prevent the edge from sticking. As soon as the liquid egg disappears (in about 1 to 1.5 minutes), flip the egg over and turn off the heat. You want to cook the eggs slowly to prevent brown marks on the eggs. (If you break the egg while flipping over, not to worry since we will be cutting them into strips, anyway). Sprinkle 1 to 2 pinches of Kosher salt and freshly ground pepper (about 3 turns on your peppermill). Quickly transfer to a plate. Let the egg cool and bring to room temperature. Once the egg cools down, roll it up and slice into 3/4" wide strips, as shown in the video.
3. To Sautee Fermented Kimchi
Preheat your medium non-stick frying pan on medium heat. Add the olive oil and kimchi. Sautee for 2 minutes on medium heat and mix well using spatula. Then add the scallions warm/hot water mixed in with honey to the pan. Mix well and sautee for 1 minute. Add the roasted sesame seeds and sesame oil. Mix well for 10 to 15 seconds. Turn off the heat and transfer to a plate immediately. Let the sauteed Kimchi cool down to room temperature.
4. On a large platter/tray, assemble all the ingredients for the Kimbap roll. Make sure to sprinkle some salt on the avocado strips.
5. Layering The Ingredients For Kimbap Roll
With the sushi mat down first, add a sheet of the sushi grade seaweed (rough side facing up) on top. Lightly wet your finger tips with the water and grab a handful of rice (approximately 1.5 to 2 cups of cooked rice per seaweed sheet). Place it down on the seaweed and evenly distribute the rice. You want the rice to cover most of the seaweed (leave 1/4 uncovered). The thickness of the layer of rice should be so that you can still see a little of the seaweed (do not put too much rice that you cannot see the seaweed). Gently distribute the rice for even layer. Do not press down on the rice and mush the grains of the rice. Add a few pieces of the rice grains at the top edge of the seaweed sheet, as shown in the video (this part you can press down on the rice grains since it will become our "glue" that will seal up the Kimbap roll).
Tuna Kimbap
Lay down 2 to 3 perilla leaves on the bottom of the seaweed rice sheet. Then add the tuna on top of the perilla leaves, creating a small mountain across, as shown in the video. Your tuna should be about 30% of the ingredients inside the rice/sushi roll. Carefully, roll up the perilla leaves around the mountain of tuna to fully cover it, as shown in the video. Then start layering the rest of the ingredients. Make sure to gently pack down the "mountain" of ingredients as you add more ingredients. The last ingredient for layering are the Romain lettuce leaves. For my vegetarian friends, add more avocado, in place of the tuna. Make sure to season the avocado with Kosher salt.
Kimchi Cheese Kimbap
Fold your cheese slice into two halves and lay them across the bottom of the seaweed rice sheet. Then add the sauteed Kimchi on top of the cheese slices, creating a small mountain across, as shown in the video. Your sauteed Kimchi should be about 30% of the ingredients inside the rice/sushi roll. Add the rest of the ingredients. Make sure to gently pack down the "mountain" of ingredients as you add more ingredients. The last ingredient for layering is the egg strip.
6. Rolling Up The Kimbap
Make sure the edge of the seaweed sheet with the ingredients on top are at the edge of the sushi mat. With both hands of your four fingers on top of the ingredients (gently holding the "mountain" of ingredients), place both thumbs under the edge of the sushi mat. Bring up the edge up the sushi mat and start rolling over to cover the "mountain" of ingredients. Once the edge of the mat reaches the rice on the seaweed sheet, gently squeeze the sushi mat for five seconds. Then fold over the excess part of the sushi mat over (as shown in the video) and continue rolling. Once you reach the end of the seaweed sheet, tightly roll up the kimbap roll inside the sushi mat and gently squeeze for 10 seconds.
7. Letting The Kimbap Roll Rest
Dip your finger tips in the olive oil and rub it on your fingers. Then gently coat the rolled up the seaweed of the Kimbap. With the edge part of the seaweed facing down, let the rolled up Kimbap rest for five minutes. This resting period is important for the ingredients to have the opportunity to "get to know each other" so all the ingredients can be shaped into a roll.
8. Cutting The Kimbap
Using a serrated knife is highly recommended. Or if using a chef's knife, please make sure it is sharpened.
With the seal part of the seaweed facing down, start cutting the Kimbap with your knife, with a back and forth motion. Do not press down to cut. After about your third or fourth slice, you'll notice that your knife has built up starch from the rice. Using a wet paper towel to wipe off the start and then lightly coat the knife with some olive oil. Do not use water. Water is the enemy when cutting kimbap rolls. Water tends to quickly breakdown the seaweed and significantly increases the chances of your kimbap roll busting wide open.
9. Recycling & Freezing Your Leftover Kimbap
If you happen to have extra Kimbap leftover, wrap them (stacked kimbap slices together) in saran wrap (double or triple wrapping) and freeze them. Let it thaw overnight in the refrigerator.
OR just store in the refrigerator if you plan on eating your leftover Kimbap in two to three days.
Now, make sure to watch Traditional Kimbap video (listed below) on How To Recycle Your Refrigerated Rubbery Leftover Kimbap Into A Scrumptious Kimbap Snack.
https://www.youtube.com/watch?v=UatkX_uZon8
Bon Appetite...😋😋😋