Posted Sep 23, 2022
Last week, Isabel Markowski, Registered Dietitian Nutritionis and GCM Associate Board member joined us at GCM Lincoln Park for a culinary demo. Isabel demoed a recipe for Gimbap (Korean rice rolls). The full recipe can be found below.
- 1-2 carrots
- 1 jar pickled beets
- 1 zucchini
- 1 cucumber
- 1 bunch mint
- 1 package 5-spice smoked tofu
- 2 eggs
- 2 cup short grain white rice (bap)
- 1 package seaweed wraps (gim)
- 1 tbsp. sesame oil
- 1/2 tsp. salt
- Julienne (thinly cut into matchstick size) carrots, zucchini, cucumber, and tofu
- Tear off leaves of mint
- chop pickled beets
- crack & beat eggs in a small bowl or container; add a pinch of salt. Heat a small nonstick skillet over medium-low heat. Once heated, add eggs and cook until bottom is set, carefully flip and cook for 30 seconds-1 minute more. Remove and slice into thin strips (match your veggie sizes/shapes).
- Bring rice/water to a boil over medium high heat (place lid on pot).
- Cook for 10 minutes (don't lift the lid, even though you want to).
- While rice is still hot/warm, add sesame oil and salt and gently mix with a spatula/fork (you'll want to cut into the rice to mix (more like a chopping motion, not stirring).
- Lay a seaweed sheet shiny/smooth side down on top of a piece of parchment paper or bamboo mat
- Lightly wet your fingertips and gently spread about 1 cup rice over sheet, keeping an inch at the top (edge furthest away from you) empty. Make sure to get rice all the way to the right and left edges to maximize your gimbap production!
- In the middle of the rice, lay your choice of ingredients in a horizontal line
- Lift the bottom edge of the paper/mat and roll over the filling away from you, tucking the ingredients in with your fingers as you roll. Gently apply pressure (don't push too hard though) and continue to roll until the roll meets the top edge of the sheet (if your roll doesn't stick at the end, can lightly apply some water with your fingers along the top edge to help).
- Once rolled, slice with a large, sharp knife into 1/2-1-inch thick slices, wiping your knife with a wet towel in between slices.