Gimbap or Kimbap is the most popular picnic and lunch food in Korea.
Gimbap is generically referred to as Korean Sushi but although they have some common ingredients, the Korean Gimbap has its own unique flavor. This video is a detailed explanation of how to convert simple oven backed cauli rice into the delicious ingredient which distinguishes this tasty recipe.
Gimbap has only a few required ingredients but the rest of what you use as fillings is up to you. There are no set rules, especially with modern versions of gimbap, so have fun and make your own original creation. Enjoy!
I’m hoping you got a lot out of the video. Showcasing it here was a lot of fun.
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There are like a million and one diet plans available to you these days. If you’re like me, you’re probably overwhelmed by all of the options.
As such, the moment a particular diet has been chosen, and it’s time to start menu planning, sticking to your chosen diet is of paramount importance. Failure to stay on your chosen path can prove detrimental. It may just bring you back to square one.
Building up a diet-focused recipe library on your computer is a great idea, for this very reason. So if you’re going low-carb, then build up a low-carb recipe library.
I cannot overstate how important this is.
You’re going to generally develop a pretty powerful appetite for whatever foods your particular diet disallows, which another system 100% permits. I mean, it’s still officially “diet food,” even if it’s not your diet… right? And counter-arguments can be pretty compelling. And one thing that’s clear… Food-based videos are usually ridiculously tempting. 😉
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Makes sense. Don’t pig out all day, steer clear of prepackaged junk, and you should see some pretty powerful results. Oh, and move that body of yours a little more! 😉
No doubt that this is the world’s most popular weight loss advice. And it probably has that designation for a reason!
Not all diets are calorically restrictive though. With some diets, macro-nutrient ratios are more important than calories consumed. Failure to adhere to your diet’s particular ratio may compromise your weight loss results.
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700 g (7 cups) roasted cauliflower – coarsely riced
80 g (1/3 cup) cream cheese – softened
30 g (2 tbsp) tamari
27 g (2 tbsp) sesame oil (can add up to 1 tbsp more to enhance the taste if desired)
4 g (1 tsp) monk fruit sweetener (or sweetener of your choice)
20 g (2 tbsp) sesame seeds – unsalted and mildly dry roasted to light golden
Gimbap with filling
7 sheets nori (seaweed wraps)
100 g (2 carrots) long carrot – julienned (optional – removing reduces total carbohydrate)
25 g (2 tbsp) coconut oil , 1 for carrots and 1 for egg omelet
112 g (16 g X 7 pieces) Pickled Yellow Radish (sugar free Japanese or Korean)
4 large eggs – beaten
145 g (1 cup cooked) spinach – long leaves cooked or 1 English cucumber – cut into long thin strips
325 g (11 to 12 oz) smoked wild salmon (used in this version, see macros with and without) or raw sushi salmon
Step 1: Preparing the cauli rice: Preheat your oven to 190 C / 380 F
1. Place your cauli rice onto a large cookie sheet, spread evenly and as thinly as possible. No oil or grease required
2. Place into your oven on middle shelf and bake for about 15 minutes – toss and bake for another 5 – 10 minutes or until the cauli rice is no longer raw, is al dente but not browned
3. Remove from oven and immediately scoop into a bowl to stop further baking. Let completely cool to room temperature before adding more ingredients
4. Add in all the rest of the cauli rice prep ingredients, and with your hands blend all the ingredients and set aside
Step 2: Preparing the filling
5. In a small frying pan, melt 1 tablespoon of coconut oil and when heated sauté your Julienne carrots for about 1 minute. You want them al dente (firm). Remove and set aside
6. Add the second tablespoon of coconut oil to the same frying pan and when oil is very hot take the beaten eggs and pour into pan and make an omelet. When just lightly golden on the bottom and firm on top, roll it up. Cool the omelet completely and then cut into lengthwise trips. Set aside
7. Get your long strips of the yellow pickled radish, depending on how thick the radishes, you may want 2 long strips per roll (in that case prepare 12 – 14 strips). Set aside
8. Next choose whether you want the spinach (traditional version) or cucumber (modern variation). If spinach, parboil whole long leaves for 1 minute. Remove from water and place into ice water, remove and drain well. Squeeze out the water very well, or it will make your rolls too soggy. If using a cucumber, cut along the length that is about the same length as the nori sheet is wide. Then cut each cucumber into sections
Step 3: Assembling your nori roll
9. Take your bamboo sushi mat and place it inside a zip lock bag and zip the bag. This will save you a lot of clean-up hassle
10. Place one nori sheet, shiny side down and rough side up, onto the mat. Scoop out 1/2 cup of your prepared cauli rice, spread from the side closest to you to about 5 cm or 2 inches from the top edge. Make sure you spread it evenly and to each edge of the nori sheet
11. At the closer edge to you, place the egg omelet strips
12. Lay a row of the sautéd carrots. Spread evenly
13. Add the yellow radish, and cucumber or spinach
14. Next add a row of either the smoked salmon or raw sushi grade salmon spread evenly
Step 4: Rolling and cutting
15. To make the roll, curl your fingers just underneath the edge of the bamboo mat as you turn it over. Then, use your fingers to close it and compress the contents. Finally, roll the mat all the way over and compress again to close the roll. Stop at the edge of the cauli rice
16. Dampen the final 5 cm or 2 inch strip of nori with water and finish the roll to seal
17. Leave the sushi roll resting on its seam. This will allow the moisture of the rice to sink into the seam of the sheet – thus helping it to seal
18. Repeat the assembly and rolling until you have made all 7 gimbap rolls
19. To cut into 8 individual bite-sized pieces, use a very sharp knife