Gimbap is a Korean “seaweed (김, gim) and rice (밥, bap)” lunch or snack. My version of gimbap is filled with tuna and kimchi, but it can be stuffed with any ingredients you like. Gimbap is best eaten fresh (on the same day), but leftover lunch on the next day tastes pretty good too.
Gimbap (김밥) is one of my favorite lunches. Okay, I say this all the time. But honestly, I have a lot of favorite lunches. No one ever said you can only have one favorite lunch, right? I certainly didn’t. My favorite lunch just depends on what mood I’m in. Sometimes I feel like eating sandwiches, sometimes wraps and sometimes I want something extra special like gimbap. Today, I’ll be sharing the recipe on my tuna-kimchi gimbap, of which I shared a photo on my Facebook page a while back. It’s really easy to make and so good. For both lunch and dinner. Whatever you like.
The basics for gimbap are nori sheets/seaweed (김) and rice (밥). For the seaweed you can use your favorite (or a cheap) brand. It doesn’t really matter in my opinion. As for the rice, you’ll need short grain rice or sushi rice. It’s crucial to use short grain or sushi rice, because these result into sticky rice after cooking. Once you’ve cooked the rice (in 1,5x volume water), mix it with some vinegar and sugar, and let it cool completely. That’s it. Easy, right?
As for the filling, my take on gimbap contains tuna floss, kimchi, cucumber and avocado. I shared a video on tuna floss last week. (Try it, it’s super easy.) As for the kimchi, buy a whole kimchi cabbage if you can find it. The kind that comes in a bag. Not the jar kimchi. I feel like kimchi in a jar is just plain cabbage lightly soaked in spicy water. Quite bland. Not good. The kimchi in a bag is more expensive than the jar kind, but if you’ve ever had real kimchi, you’ll want the whole kimchi cabbage. Trust me. It is closest to the real stuff. As usual, you can add or omit any of these ingredients to your taste. Just make sure you don’t overstuff the gimbap, because it will be difficult to roll.
Have you had gimbap before? What kind?
- 2 cups short grain rice, washed and drained
- 3 cups water
- 1 Tbsp granulated sugar
- 2 Tbsp white vinegar
- 1 package nori sheets
- 1 tuna floss
- ½ kimchi, cut in pieces
- 1 cucumber, cut in length
- 1 avocado, cut in cubes
- In a pan, mix the rice and water.
- Bring the water to a boil. Cover the pan, turn the heat down to low and cook the rice for another 20 minutes or until all water is absorbed.
- Remove the pan from the heat.
- Mix the rice with the vinegar and sugar. Cover and let the rice cool completely.
- Place a nori sheet on a bamboo mat.
- Spread a layer of rice evenly over the nori sheet.
- Add the tuna floss, kimchi, cucumber and avocado on top. (See photo above.)
- Roll up the gimbap and slice it with a slightly wet knife.
- Serve immediately or store in an airtight container.