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SOUTH KOREA: Gim Bab

Servings

3-5

Ready In:

1hr

Good For:

Dinner

Introduction

About this Recipe

By: Eunbee Hong (via Literacy Pittsburgh)

Gim bab is a popular Korean dish that is usually eaten for lunch when students or families go on picnics. Gim bab can be made with many different fillings. 

This recipe was submitted through Literacy Pittsburgh’s cooking program by student Eunbee Hong!

 

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Ingredients
  • 4 cups steamed rice
  • 2 teaspoons salt
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • 1 cucumber
  • 1⁄4 pound boiled ham
  • 1⁄4 pound pickled radish (available at a Korean or Japanese grocery market)
  • 2 eggs
  • 1 tablespoon canola oil
  • 1⁄2 carrot, thinly sliced
  • 3-5 sheets seaweed (called nori or laver)
  • Bamboo sushi mat
Note: You can substitute other ingredients to suit your taste. For example, you could use canned tuna and mayonnaise, cheese, boiled spinach, salmon, or kimchi (pickled cabbage).

The word gim (김) refers to edible seaweed, while the word bap (밥) broadly means cooked rice!

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Instructions

Step 1
Mix rice with 1 teaspoon of salt, sesame oil, and sesame seeds. Allow to cool for 15-20 minutes. When ready to assemble, divide the rice evenly among sheets of seaweed.
Step 2
Cut cucumber lengthwise into long, thin slices, about 1⁄3 inch thick. Season with 1⁄2 teaspoon of salt. Allow to sit for 10 minutes.
    Step 3
    Cut ham and pickled radish into long, thin slices, about 1⁄3 inch thick. Fry ham in 1⁄2 tablespoon of canola oil over medium heat for 1-2 minutes.
      Step 4
      Beat eggs with 1⁄2 teaspoon of salt. Heat a pan. Fry the eggs omelet-style in remaining oil, until well-cooked and pancake-like. Cut fried egg into long, thin slices, about 1⁄3 inch thick.
        Step 5
        Spread out a sheet of seaweed on a bamboo sushi mat. Place rice on seaweed. Arrange with cucumber, ham, radish, egg, and carrot. Each filling should be laid side by side (lengthwise) in rows. The fillings should be placed on the end closest to you and should take up about 1⁄3 of the seaweed sheet. You should have an inch or two of space between the fillings and the edge of the seaweed sheet.
          Step 6
          Beat eggs with 1⁄2 teaspoon of salt. Heat a pan. Fry the eggs omelet-style in remaining oil, until well-cooked and pancake-like. Cut fried egg into long, thin slices, about 1⁄3 inch thick.
          Step 7
          Repeat steps with the remaining sheets of seaweed and fillings.