What is the origin of kimbap? How to make kimbap

The ingredients in kimbap are not unique. There are many ingredients in it, and you can adjust them according to your taste. For example, you can add spicy cabbage, crab sticks, meat floss, Korean pickled radish, etc. Therefore, many friends like to eat it. What is the origin of kimbap? Let's explore it together!

Contents of this article

1. The origin of kimbap

2. How to make seaweed rice rolls

3. What kind of seaweed is used in seaweed rice rolls?

The Origin of Gimbap

Korean gimbap is actually evolved from Japanese sushi. Japanese sushi has a history of nearly 400 years. Like many products invented in Korea, it was originally just salted fish, but in the eyes of some people, it became sushi in Japanese cuisine. After it was made, the fish was eaten with rice, which is similar to today's sushi. Korean gimbap is inferred to have developed due to the culture of sushi brought by Japan during the colonial period of Korea. Some people infer that before that, during the Joseon Dynasty, sushi was introduced to Korea through the Souji of Tsushima Island, one of the Japanese feudal lords, and developed into gimbap independently. It is actually a simplified version of sushi.

In coastal areas of my country, a kind of food called glutinous rice stick is popular. It is made of glutinous rice, chopped vegetables, egg yolk, peanuts, meat floss, etc. wrapped in cooked dough, forming a local snack popular in coastal areas of Jiangsu and Zhejiang. However, this snack in Suzhou and Hangzhou is rarely wrapped with seaweed, and its size is huge, which has a low correlation with gimbap, so it is generally not regarded as the origin of gimbap.

How to make kimbap

The following ingredients are needed to make seaweed rice rolls: seaweed, rice, eggs, cucumbers, sesame seeds, carrots, ham, salad dressing, special bamboo curtains, and disposable gloves.

The specific steps of making seaweed rice rolls are as follows:

(1) First, wash the cucumber and carrot, and cut them into strips together with the ham.

(2) Beat the eggs and pour into a frying pan and fry over medium-low heat until cooked. Remove from heat and cut the egg skins into strips for later use.

(3) Put the ham sausage into a pan with some oil and fry until the surface is slightly charred. Then set aside.

(4) Then put on disposable gloves, place a piece of seaweed on the bamboo mat, take an appropriate amount of rice and press it evenly on the seaweed with your hands, but do not cover the entire surface of the seaweed.

(5) Place egg strips, cucumber strips, carrot shreds, and ham on the rice, and squeeze some salad dressing and sesame seeds on top.

(6) Then pull up the bamboo curtain and roll up the ingredients on the rice. After rolling up, pinch the rolled part tightly with your hands and continue rolling, pinching the rolled part tightly as you roll.

(7) When all the rolls are done, pinch the bamboo roll with both hands a few times, then unfold the bamboo roll and the seaweed rice roll is ready.

(8) Finally, use a knife to cut the seaweed roll into pieces about 1.5 cm thick and serve.

1. The ingredients in seaweed rice rolls are not limited. You can adjust them according to your taste. For example, you can add spicy cabbage, crab sticks, meat floss, Korean pickled radish, etc.

2. When spreading the rice, be careful not to cover the entire surface with seaweed. Leave some space in the corners so that the seaweed rice rolls do not fall apart due to spreading too slowly.

3. When spreading seaweed, in addition to wearing disposable gloves to prevent rice from sticking to your hands, you can also put some sesame oil or water on your hands.

4. When steaming the rice for seaweed rice rolls, you can add some glutinous rice to it to increase the stickiness of the rice.

What kind of seaweed is used in seaweed rice rolls?

For seaweed sheets, you can just buy roasted seaweed. Many shopping malls and supermarkets have them, the kind that comes in a pack of many sheets, square in shape. Roasted seaweed is a bit like the seaweed snacks we eat, very thin, but with a larger area.

Roasted seaweed is now sold in supermarkets (usually in the same area as nori or ordinary seaweed, it is the kind of thin sheets, not the kind for making soup. If you buy the wrong one, you can only make seaweed soup!