Healthy and Delicious Hijiki Seaweed Rice Rolls (Gimbap)
Easy Hijiki Gimbap Recipe | Vegan Cooking & Healthy Lunchbox | Foolproof Gimbap Rolling Technique
Discover the nutritious goodness of hijiki seaweed with these healthy and flavorful hijiki gimbap (seaweed rice rolls). Hijiki, a treasure from the sea, is packed with minerals and iron, making it beneficial for preventing adult diseases and aiding in weight management. This recipe uses a single pack of fresh hijiki, perfect for a delicious family meal. Unlike the milder flavor of tofu and hijiki salad, this hijiki gimbap offers a unique and delightful taste experience! Featuring a few key ingredients that pair wonderfully with hijiki, these gimbap are not only beautiful but also incredibly tasty. They are highly recommended for those following a vegan diet or managing their weight. You’ll love the chewy texture and the complete absence of any fishy smell. Plus, even if you consider yourself clumsy (‘똥손’), I’ll guide you through the simple steps to roll perfect, beautiful gimbap every time!
Gimbap Ingredients
- 10 sheets of dried seaweed for gimbap (gim)
- 2 carrots
- 5 strips of pickled radish (danmuji)
- 200g hijiki seaweed
- 1.5 Tbsp coarse sea salt
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 250g seasoned fried tofu pouches (yu bu)
- 3 Tbsp regular soy sauce
- 2 Tbsp liquid allulose (or corn syrup/starch syrup)
- 4 bowls of cooked rice
- Sesame oil (for rice seasoning)
- Sesame seeds (for rice seasoning)
Cooking Instructions
Step 1
First, rinse the hijiki seaweed thoroughly under running water twice. Then, soak it in water for about 30 minutes. After soaking, add 1 Tbsp of coarse sea salt and rub the hijiki vigorously to clean it well, ensuring all impurities are removed.
Step 2
Bring a pot of water to a rolling boil, ensuring there’s enough water to fully submerge the hijiki. Once boiling, add half a tablespoon of coarse sea salt. Add the cleaned hijiki to the boiling water. Hijiki quickly turns a beautiful green color when heated, so blanch it for about 1-2 minutes, stirring gently to ensure even cooking and a vibrant green hue. Be careful not to overcook, as it can become mushy.
Step 3
Immediately rinse the blanched hijiki under cold running water to stop the cooking process and cool it down. Drain the hijiki thoroughly in a colander, pressing out as much excess water as possible. Residual water can make the gimbap soggy, so thorough draining is crucial.
Step 4
Heat a pan over high heat. Add 1 Tbsp soy sauce and 1 Tbsp sesame oil. Stir-fry the hijiki quickly, mixing well with the seasoning, for no more than 2 minutes. Stir-frying briefly helps the seasoning coat the hijiki without releasing too much water, maintaining a pleasant chewy texture.
Step 5
Wash and peel the 2 carrots. Slice them thinly and then cut them into fine julienne strips. Heat about half a tablespoon of cooking oil in a pan over low heat. Add the carrot strips and a pinch of salt. Stir-fry lightly until the carrots are just tender and slightly translucent. Avoid overcooking to preserve their crispness.
Step 6
Place the seasoned fried tofu pouches (yu bu) in a dry pan over low heat. Separate any stuck-together pieces as you lightly fry them. Add 3 Tbsp of regular soy sauce and 2 Tbsp of liquid allulose (or corn syrup/starch syrup is also fine. If using granulated sugar, mix it with the soy sauce first and dissolve completely before adding). Stir-fry until the sauce thickens and coats the tofu. Let the fried tofu cool down before using.
Step 7
Prepare about 4 bowls of cooked rice for 5 rolls of gimbap. Season the rice as you normally would for gimbap: mix in sesame oil, sesame seeds, and a pinch of salt. Ensure the rice is warm but not scorching hot when seasoning to prevent the grains from breaking.
Step 8
For this hijiki gimbap, we’ve prepared four main filling ingredients. Pickled radish (danmuji) is highly recommended for its flavor and texture balance. You can also substitute the fried tofu with thinly sliced seasoned egg crepes. With the increasing popularity of vegan diets, there are many plant-based alternatives available, such as tofu noodles and mock meats, so feel free to customize with your favorite ingredients.
Step 9
Place a sheet of gimbap seaweed (gim) shiny side down, rough side up, on a bamboo rolling mat. Spread a thin, even layer of seasoned rice over the seaweed, leaving a small border at the top. Arrange your desired fillings on top of the rice. Carefully and tightly roll the gimbap starting from the bottom edge. Moisten the top edge of the seaweed with a little water to seal the roll. Don’t overfill, and roll firmly – this is half the battle of making good gimbap.
Step 10
Take a second sheet of gimbap seaweed, again with the rough side up. Spread another thin layer of rice. Place the first rolled gimbap onto this rice-covered sheet. Roll them together tightly, again moistening the top edge to seal. This double-rolling method ensures that the fillings stay securely inside and don’t shift, resulting in beautifully shaped and neat gimbap.
Step 11
Your hijiki gimbap is now beautifully rolled with a generous filling and perfectly sized. The harmonious combination of hijiki, fried tofu, and carrots creates a visually appealing and delicious meal. It’s a testament to both great taste and good health!
Step 12
Enjoy the delightful contrast between the soft fried tofu, the crisp carrots, and the satisfyingly chewy hijiki seaweed. This hijiki gimbap offers a truly enjoyable and healthy dining experience. For those focused on diet or healthy eating, consider using brown rice or konjac rice instead of white rice to make it an even more perfect meal.
