How to Make Gimbap, a Popular Food for Outings

Gimbap is made by seasoning rice with salt and sesame oil, placing fillings such as pickled radish, spinach, carrots, and eggs on it, rolling it in seaweed, and cutting it into bite-sized pieces. Like rice balls, gimbap is easy to eat on the go, making it a popular choice for picnics and trips. It is portable and can be eaten by hand without any special utensils. This makes it convenient for a busy morning commute and popular as a packed lunch for outings. There are many varieties, including tuna gimbap, Chungmu gimbap, and inside-out gimbap.

Where to Buy Gimbap

There are many specialty gimbap shops in Korea. Most sell a variety of bunsik, or Korean snack foods, including their main dish, gimbap, as well as ramyeon, tteokbokki, and fish cake soup. Gimbap shops include independently established and operated stores, as well as chain locations operated as franchises or company-owned outlets. Gimbap is also sold at convenience stores, where it comes in various forms, including rolls, sticks, and triangular gimbap. Triangular gimbap, in particular, is one of the signature foods sold at convenience stores.

How to Make Delicious Gimbap

Ingredients: rice, seaweed, cucumber, carrot, ham, imitation crab, pickled radish, burdock root

1. Lightly toast the seaweed and spread it over a bamboo rolling mat, then add rice seasoned with sesame oil and salt.
2. Place the fillings, cut to the appropriate length, in the center.
3. Roll the gimbap into shape.
4. Cut it into easy-to-eat pieces.

[FAM Times=Reporter Lee Han-na]