If you want to challenge yourself and perhaps have a fun time in the kitchen with your date, here’s a cool recipe that you can enjoy making together! It’s simple, yet a bit more technical than the average recipes I put on the blog, yet you can choose the filing, which is really the tits here.
Let’s just start by saying that I love korean food. And learning to make it at home is even better, especially when I have time on sundays to prep for my week. This time around, I decided to make my breakfasts ahead of time so that I could simply grab and go and eat it on the ride to work. If you can stomach more than eggs and toast in the morning, I dare you to try one of these babies instead. It will give you great grain and protein to start your day with a happy stomach!
I’m talking about making Gimbap rolls, the traditional picnic treat in Korea, that is similar to a sushi, but more often filled with vegetables or tuna salad. This time, I will be shaping them into triangles and showing you how to wrap them in the nori sheets. I know there are methods to do this on YouTube that are easier than mine, especially because other people buy the plastic lined nori sheets made for these, but honey…. Extra plastic, really?
My filling is chicken-cheese and kimchi, and I also made an extra one with cheese ramen noodles. As you can see, the fillings can be whatever you want, as long as it’s not runny or too bland in taste (otherwise the rice overpowers the rest). Let’s begin!
SAMBAK-GIMBAP (triangle gimbap)
Makes 5-6 / takes 30 minutes (not counting rice cooking time)
- 2 cups cooked glutinous rice (sticky rice, according to preparation method)
- 1/2 cup cooked chicken or canned tuna (drained)
- 1/4 cup kimichi with some juice
- 1 tablespoon sesame oil
- 3 tablespoons mozzarella cheese, shredded
- 5-6 nori sheets
Prepare the rice as you normally would. Leave to cool down while you prep the filling.
In a bowl, chop down the chicken(or tuna) and mix with chopped kimchi. You should have tiny pieces. Add the cheese and sesame oil. Combine and press down a little to see if it forms correctly.
Take 2-3 tbsp rice into your hand and press it down in the shape of a circle but keeping it about half and inch in thickness. Be sure to keep your hands wet at all times so to facilitate the work.
Now, take the same amount of rice and press it in the same manner over the filling. Pinch or press the outside to close the gaps and form a ball of rice. You can roll this ball into your hands and then shape it into a triangle by cupping both hands and alternating with pressure.
Now place a sheet of nori with the shiny face down in diamond rather than square position. Place the triangle upon the top edge. Leave 1 inch of nori hanging on both tops, then flip the two tops to folder over the rice and press into.
Taking the bottom half, fold it over the rice to cover the triangle completely. With a bit of water. You can fold the excess onto the nori itself.
You now have completed one SAMBAK-GIMBAP! Repeat with the remaining triangles, place them in a container and share them with your date or refrigerate for maximum 1 week. If you want to bring them on the bus like I do, place them in a re-usable silicone baggy and enjoy!
The nori should be crispy, but will be soggy near the end of the week. It’s still delicious though! Next time, try a new filling 🙂