There are different types of Gimbap rolls that you can make using various proteins. Some proteins are added to most Gimbap rolls like fish cake, and some are added to make a specialty roll like tuna.
Ham (햄)/Spam (스팸): Ham or spam can be added to Gimbap, but ham is preferred. Before using the ham, boil it in water for a couple of minutes and then reserve it on the side. Do not stir fry your ham to prep it for Gimbap.
Fish Cake (어묵): Fish cake is added to a lot of Gimbap rolls. First, slice the fish cake into strips and stir fry them in a pan with some soy sauce (진간장/왜간장). The fish cake should not taste salty it should just be lightly seasoned. Do not use oil when stir-frying the fish cake; use water.
Tuna (참치): Tuna is usually mixed with mayo and used in the Gimbap roll. To prepare the tuna, squeeze out all of the water from the tuna and add a tiny bit of mayo to the tuna. It should not be smothered in mayo, just a little bit.
Egg (계란): Strips of cooked egg are often added to Gimbap rolls. When preparing the egg strips, do not season the eggs, just whisk them completely and then cook them into a flat sheet. After cooking the egg, cut it to your desired thickness, usually about ½ inch thick. Use as little oil as possible to cook your egg in the pan.
Fake Crab (게맛살): Fake crab is added to many kinds of Gimbap as a basic ingredient. To prepare the fake crab, microwave the crab strips for 40 seconds before using them to kill any bacteria.
Small Dried Anchovy (멸치): To make a special dried anchovy Gimbap you need to prep the dried anchovy. Toast the dried anchovy in a pan on low heat without any oil, then sift the dried anchovy with a sieve to remove any small particles before using them to make Gimbap. Remember, small dried anchovy heads and guts do not need to be removed before they are eaten.
Bulgogi (불고기): When making bulgogi Gimbap, you need to use thinly sliced beef with a very light marinade; it should have less sauce on it because we do not want a soggy Gimbap. Marinade the beef the day before, then cook it completely and add it to your Gimbap roll. You can wrap it in a perilla leaf before adding it to contain some of the moisture.
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