05. Gimbap - Dried Seaweed Rolls

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Korean name : Gimbap

Before cooking, you can see various Gimbap here. 
Out of them, here I’d make Tuna Gimbap.

Serves : 2

Ingredients
 - Dried Gim (2 sheets)
 - Steam-cooked rice(420g)
 - Salt(1 teaspoon), Sesame seeds(1&1/2 teaspoon), Sesame oil(1 tablespoon)
 - For Fillings : 1 Egg / carrot(0.04lbs/20g) / Spinach(20g) / Tuna(20g) 
                         / Mayonnaise(1 tablespoon) / 1/3 Pitted cucumber 
                         / Crabsticks(imitation crab meat), sausage
 - Option : Perilla leaves / Chopped pepper(1 tablespoon),
                Danmuji(Sweet & savory pickled radish, this is a must in Korea. 
                               It gives a crunchy texture and good taste.
                               But, if it’s hard for you to find it there, you can omit it.)

How to cook
1. Prep the rice : Season the hot rice with salt, sesame oil & 1 teaspoon of sesame seeds 
                            crushed by palms or fingertips in a bowl.
2. Prep the fillings : 
    Egg- Cook the beaten egg on heated frying pan and slice it into strips or julienne it.
    Carrot – Stir fry the julienned carrot with a small pinch of salt and oil 
                   on a heated non-stick pan until softened.
    Spinach – Blanch spinach with a pinch of salt in boiling water.
                     Rinse it with cold water and squeeze out perfectly. And chop it roughly.
    Cucumber & Crab sticks – Quarter the cucumber lengthways and cut the crabsticks 
                                               and sausage into strips.
    Tuna – Squeeze out the oil and mix with mayonnaise & chopped pepper.
3. Place a sheet of Gim on a silicone or bamboo mat letting the shiny side to the bottom.
4. Spread the prepped rice on the Gim without crushing the grains. 
     Rice has to cover only 4/5 of the width of Gim.
5. Put prepped fillings close to the side toward you.
6. Lift the edge of the mat with both hands and roll over the filling tucking in the fillings 
    with your fingers. Repeat this action till rolls up.
7. Brush the roll with sesame oil and scatter over it with remaining sesame seeds.
8. Slice the roll into about a half inch(1.2cm).

Tip)
1.If the section of the spread rice is thick, it is hard to roll
2.When rolling, you have to grab the roll giving pressure to the fingers.
3. You can try different flavors by substituting or adding other ingredients such as 
     bulgogi, cheese, cabbage salad, stir fried fish balls, etc.

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