Korean Crab and Ham Gimbap Recipe

Serves/Makes: 10 gimbaps

Ingredients:

• 5 crab sticks
• 10 pieces ham
• 1 seedless cucumber
• 10 pieces pickled radish (danmuji)
• 5 eggs
• 10 sheets dried seaweed
• 7-8 bowls Gimbap rice (see the recipe below)

How to cook Korean Crab and Ham Gimbap:

• Cut the cucumber to the same length as the crab stick and cut the cucumber in half. Cut it half again, then divide it into three or four pieces. Sprinkle 1 1/2 tsp of sea salt on the cucumber. Leave it set for 5 minutes. After 5 minutes, rinse the cucumber once. Wipe the water off with a towel.
• Cut the pickled radish into half inch slices. It should be the same thickness as the cucumber. Cut the ham into similarly sized pieces as the cucumbers and radishes. Cut 5 crab sticks in half to make 10 crab sticks.
• Break 5 eggs and add 5 pinches of salt. Mix well. On medium heat, add a little bit of oil and wipe it with a paper towel. Pour the mixed eggs into the pan. Let it cooked until the surface is cooked like this. Reduce the temperature to low. Flip over the egg. Cut the egg into half inch pieces.
• Spread some Gimbap rice on 2/3 of the seaweed sheet (the shiny part of the seaweed sheet will be on the bottom).
• Place the pickled radish and crab stick on top of the rice. Put the cucumber and ham next to the crab stick. Put the egg on top of the ham.
• Roll the seaweed sheet. Rolling it tightly is important. Put some rice on the end of the seaweed sheet to help seal it shut. Roll the gimbap with the bamboo mat.
• Squeeze it hard. This is also important for a good shape. Put some sesame oil on the surface of the gimbap.It will give flavor and keep your gimbap shiny. Cut the gimbap into half inch pieces or bite sized pieces.

Gimbap Rice Ingredients:

• 7-8 bowls cooked rice
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons sesame oil
• 1/2 tablespoon sesame seeds
• 1 teaspoon salt

How to cook Gimbap Rice:

• In a large bowl add 7 or 8 bowls of cooked rice.
• Add sesame oil, olive oil, salt, and sesame seeds.
• Mix gently, so your rice will not be mashed.
• Cover your rice with the plastic wrap, so it will not get dry.

Note:
The secret for gimbap recipe is that all of the ingredients have same size (see the image 1), because that will help make the gimbap look more delicious and taste better.

Comments:
Gimbap or kimbap (Korean Rice Rolls) is a popular Korean “fast” food made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried seaweed) and served cold in bite-size slices. Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi. Gimbap or kimbap the Korean word for “sushi”.

This recipe for Korean Crab and Ham Gimbap serves/makes: 10 gimbaps

Main Ingredient: Crab
Preparation Method: Marinated/Uncooked
Cuisine: Korean