Flavorful Burdock Root Gimbap: The Golden Recipe for Beginners
Master the Art of Rolling Delicious Gimbap with Essential Ingredients, Featuring Savory Burdock Root!
Gimbap can be incredibly delicious even with just basic ingredients. This recipe highlights the delightful savory flavor of well-braised burdock root, making it a crowd-pleaser for all ages. Perfect for picnics, special occasions, or a simple homemade treat!
Gimbap Filling Ingredients- 4 bowls of warm cooked rice
- 4 sheets of Gim (seaweed for gimbap)
- 1 pack (250g) of seasoned burdock root
- 1/2 medium carrot
- 2 strips of imitation crab meat
- 4 strips of pickled radish (danmuji)
- 1/4 bunch of spinach
- 1 Tbsp cooking oil
Rice Seasoning- 1 Tbsp sesame oil
- 1/2 tsp salt
- 2 Tbsp toasted sesame seeds
Spinach Seasoning- 1/4 bunch of spinach
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- Pinch of salt
- Pinch of toasted sesame seeds
- 1 Tbsp sesame oil
- 1/2 tsp salt
- 2 Tbsp toasted sesame seeds
Spinach Seasoning- 1/4 bunch of spinach
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- Pinch of salt
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
Wash the spinach thoroughly. Blanch it in boiling water for about 30 seconds to 1 minute, just until it wilts slightly. Be careful not to overcook, as it can become mushy.
Step 2
Immediately rinse the blanched spinach in cold water to stop the cooking. Squeeze out excess water firmly by hand. In a bowl, mix the spinach with 1 Tbsp soy sauce, 1 Tbsp sesame oil, and a pinch of salt. (Personally, I find adding soy sauce to the spinach seasoning gives it a richer flavor – feel free to adjust to your preference!)
Step 3
Sprinkle a generous amount of toasted sesame seeds over the seasoned spinach to enhance its nutty aroma. Set aside.
Step 4
In a separate bowl, add 1 Tbsp sesame oil, 1/2 tsp salt, and 2 Tbsp toasted sesame seeds to the warm cooked rice. Gently mix using a spatula, being careful not to mash the rice grains, until the seasonings are evenly distributed. Ensuring each grain is coated will maximize the flavor.
Step 5
Heat 1 Tbsp of cooking oil in a pan over medium-high heat. Add the thinly julienned carrots and stir-fry quickly until they become slightly translucent and tender-crisp. This will help maintain a pleasant texture in the gimbap. A tiny pinch of salt can enhance the natural sweetness of the carrots.
Step 6
Lay a sheet of gimbap seaweed (gim) on a bamboo rolling mat. Spread about 2/3 of the seasoned rice evenly over the gim, leaving a small margin at the top edge. Avoid spreading the rice too thickly, as it might cause the roll to burst. Arrange half of the imitation crab sticks, the stir-fried carrots, pickled radish strips, seasoned spinach, and the braised burdock root along the center of the rice. Gently moisten the top edge of the gim with a little water or rice water, then carefully roll the gimbap tightly from the bottom up. Apply firm pressure during the initial roll and ensure the final wrap is snug to maintain its shape.
Step 7
Lightly brush the top and sides of the rolled gimbap with sesame oil for a glossy finish. Slice the roll into bite-sized pieces, about 1.5 to 2 cm thick. To ensure clean cuts without the rice sticking, lightly dampen your knife with water or brush it with a little oil. Enjoy your homemade gimbap!
