Gimbap (김밥), or Kimbap, literally means “laver and rice”. Loaded with fillings and rolled up in seaweed sheets like Futomaki sushi, Gimbap are a feast for the eyes as well as the mouth. In Seoul, there are Gimbap specialists, which vend these tasty morsels out of little holes-in-the-wall, and it’s often what I grab for a meal on the go while I’m there.
Gim vs. Nori
You might be thinking that gim looks a lot like nori, and you’d be right in that they are both made with laver, a type of algae, but that’s about where the similarity ends. Unlike nori, gim sheets are thinner and more delicate, passing light like a green pane of stained glass. With a crisp rustic texture that melts away into a briny pool of sesame oil-seasoned deliciousness, gim is a truly delightful snack on its own that reminds me a bit of kale chips.
Gimbap vs. Sushi
While Futomaki is usually limited in terms of the ingredients that are permissible, I love that there are really no restrictions in terms of what an acceptable filling is for Gimbap. I’ve seen rolls contain everything from ham to cheese to nuts to tofu, and that’s not including more traditional fillings like beef bulgogi, spam and kimchi. For me, I like to select the fillings based on what I have on hand, while trying to capture a wide range of color, texture and taste. You want to get as many colors in the roll as you can so that it looks nice when the roll is cut. Similarly, it’s important to select ingredients with a variety of textures and flavors to keep each bite interesting.
Fillings for Tuna Gimbap
This time around, I started with a base of verdant boiled spinach, a sweet egg omelette (similar to tamagoyaki), crunchy pickled radish, and sesame seasoned carrots. A layer of kkaennip (korean perilla leaves) add a delightful snap and potent herbal aroma, while canned tuna seasoned with some gochujang brings the protein and heat.
📖 Recipe
