The ultimate Gimbap (Kimbab), 13 Ingredients: A premium Gimbap recipe you can sell right now
Gimbap is one of Korea's signature dishes. Recently, it was made famous by Jung Yoomi at Jinny's Kitchen.
Let me tell you a funny story: we used to make Gimbap at our house. I prepared the ingredients and the four of us sat around and made Gimbap together, but the taste of the Gimbap was very different, even though we used the same ingredients. When I analyzed what happened, I realized that it was the amount of rice and the right proportion of ingredients that determined the taste of the Gimbap.
There are a lot of Gimbap recipes on the internet with simple ingredients, but Gimbap tastes really good when it has a lot of ingredients in the right proportions. It's hard to imagine a Gimbap with fewer ingredients being better than one with more.
This is a super premium Gimbap recipe with a total of 13 ingredients. I've never had Gimbap that tastes better than this one, and it's a recipe that could be sold in a restaurant right now.
I am confidently presenting to you the best combination I have ever tried, you must try it.
And enjoy!!!
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[ Ingredients ]
[ Gimbap Ingredients ]
5 sheets of seaweed for gimbap
About 800g rice
4 eggs
200g pickled daikon radish
Half a cucumber
4 pieces of crab meat
handful of cilantro or rucola
200g red cabbage
lettuce
1 carrot
4 fish cakes
burdock, to taste
[ Spice Bulgogi ]
400g ground pork or beef (any type of meat will do)
40g garlic, grated
40g soy sauce
30g sugar
5g oyster sauce
10g chili powder
20g gochujang
Salt, pepper, and some ground ginger
[ How to make ].
1. Beat 4 eggs well (with a pinch of salt) and pour into a thin layer in a pan over medium low heat
2. thinly slice the pickled daikon radish, cucumber, and red cabbage
3. cut 4 fish cakes into thin slices and fry in a pan over low heat, season with soy sauce and corn syrup.
4. fry the burdock for Gimbap in a pan, seasoning with soy sauce and corn syrup as needed
5. Tear the crab meat by hand and prepare it.
6. thinly slice the carrots and fry in a pan with a little salt to taste
7. Slice the sliced egg into small pieces, about the same size as the carrots.
8. season 400 grams of ground pork with salt, pepper, and ground ginger and stir-fry with the spice bulgogi sauce.
9. Prepare the white rice by seasoning it with a little flavor salt and sesame oil.
10. Wash and drain the lettuce and cilantro well.
11. Spread a thin layer of seaweed on top of the rice, then add the prepared ingredients and roll it up well.
[Notes ]
1. Cut all ingredients into similar lengths and thicknesses
2. Fish cakes, carrots, burdock, egg, and spice bulgogi should be seasoned with enough flavor to be delicious even if eaten plain.
3. Do not season daikon radish, cucumber, crab meat, lettuce, cilantro, and red cabbage.
4. If the seaweed for the Gimbap is too small or pops easily when rolled, connect two sheets to make a larger one for easier rolling.
5. If you add too much sesame oil to the rice, the rice will be turn yellow, so add a little bit and taste it.
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[ Music and font used ]
Subtitle font : Mapo Flower Island
Audio File Title: Winter Holiday Logo (pixabay)
[ Filming equipment and software]
Panasonic Lumix GH5m2
Panasonic Leica 12-60mm Lens
Amaran P60x
Davinci Resolve 18 Studio
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