Gimbap video is something I have always wanted to create because I feel this is one recipe where a picture (a video) is worth a thousand (or more) words!!
Much like bibimbap, gimbap is one of those where you can have many variations and they all taste as good as the other.
Between this Gimbap video and my full Gimbap/Kimbap recipe post, I already have a slight variation of the fillings –
Filling variations for Gimbap
- Gimbap recipe post – ground beef, egg, burdock roots, carrots, cucumber, spinach and danmuji (pickled radish)
- Gimbap video post – ground beef, egg, burdock roots, carrots, cucumber, danmuji
- Other variations
Best way to cut vegetables for Gimbap – Julienne vs Baton?
They are two different ways how Koreans like to cut cucumbers, burdock roots and carrots for the Korean rice roll – some prefer to cut cucumbers, burdock roots and carrots into one baton shape sticks where you put 1 stick of each kind per roll. This is much easier to prepare and easier to roll. But personally I found that julienning the vegetables result in a much better texture and even better flavor. Especially burdock roots – you have to get the texture perfect if you are going to cut them in baton style into thicker sticks. You cook the burdock stick too much, it becomes gummy and mushy. You cook it too little, it becomes very chewy and stringy.
Julienne burdock roots for best texture and flavor
They will still have a good texture even if you overcook or undercook a little bit. So I started to julienne them now. If you are going to choose one vegetable to julienne, please choose to julienne burdock roots.
Julienne cucumbers and carrots too, if you can!
I found that even cucumbers have a more crunch when you julienne them. And carrots when julienned absorb more oil and gets cooked more prefectly when they are julienned. But if you don’t have time or don’t want to spend the extra effort, you can cut these vegetables into baton sticks and it should still taste fine.
If you are going to use ham or spam, give them a quick sear in a pan. That makes it taste better but not absolutely needed.
So here’s my full How to Make Gimbap (Korean Seaweed Rice Roll) Youtube video – I share also some additional tips on making this Korean rice roll in the video so I hope you watch it. Oh and just so you know, the video I share here is different from the one I share on facebook. My Youtube videos are longer and contain more info than my facebook videos.
Hot Kimbap! – Don’t forget to check out my post on what to do with leftovers. I know..
P.S. Kimbap or Gimbap? People use different spellings but found that Gimbap is the correct one (for now anyway).