Tofu gimbap
User Reviews
4.9
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Servings
5
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Course
Main Course, Others
Tofu gimbap
Description
This tofu gimbap recipe starts with cooking short grain rice slightly firmer than usual, then mixing it with sesame oil and salt for flavor and stickiness. Firm tofu is cut into sticks, salted, patted dry, and pan-fried until golden on all sides to add a crisp exterior. Vegetables are prepared with care: spinach is blanched, shocked in an ice bath, squeezed dry, and seasoned with sesame oil and salt. Cucumbers are cut into sticks and lightly stir-fried with a pinch of salt to soften slightly. Carrots are julienned and similarly sautéed with salt to mellow their crunch. Braised burdock root is added for its earthy flavor and chewiness.
These fillings are assembled on seasoned rice spread on seaweed sheets and rolled tightly. The combination offers a blend of textures: tender rice, crispy tofu, and softened vegetables. The inclusion of burdock root introduces a distinctive flavor unique to Korean gimbap variations.
Tofu gimbap is suitable as a vegetarian-friendly portable meal or snack and can be sliced for easy serving.
Mixing white rice with brown rice is possible for a healthier variant. This recipe is adapted from Temple Food of Venerable Seonjae, reflecting traditional Korean preparation methods.
Ingredients
- 5 seaweed aka nori sheets, called gim in Korea
Rice
- 2 cups short grain rice standard measuring cup not the cup that comes with a rice cooker - see note, uncooked
- 1 tablespoons sesame oil
- salt start with 1/2 teaspoon, to taste
For the fillings
- 10 ounces tofu firm
- 1 spinach about 8 ounces, bunch
- 1 teaspoon sesame oil
- 3 cucumbers kirby variety
- 2 carrot medium
- 1 burdock root uoeong, braised - see the recipe
- sesame oil
- salt
- neutral cooking oil generic cooking oil
Instructions
- Cook the rice using a little less water than usual. Fresh cooked rice is best for gimbap.
- Cut the tofu into about 3/4-inch thick sticks. Pat dry with a paper towel, and lightly sprinkle with salt. Heat a small pan with enough oil to cover the pan. Add the tofu pieces and fry until all sides are golden brown.
- Bring a large pot of water to a boil over high heat, and prepare an ice bath. Blanch the spinach, place immediately in the ice bath, then squeeze out the water. Cut into short lengths by running a knife through a few of times. Season with the sesame oil (about 1/2 teaspoon) and salt.
- Cut the cucumber into 1/2-inch thick sticks. Do not use the seedy part. Heat the pan with a little bit of oil over medium high heat. Stir fry the cucumber until softened. Lightly season with salt.
- Julienne the carrots. Heat the pan with a little bit of oil over medium high heat. Stir fry the carrots until softened. Lightly season with salt.
- For the burdock root, see the recipe.
- When all the other ingredients are ready, remove the rice from the rice cooker. While the rice is still hot, add the sesame oil and salt. Mix well by gently folding with a rice paddle or large spoon until evenly seasoned. Add more salt to taste. The rice will cool down during this process and be ready to be used.
- Put a sheet of gim, shiny side down and longer side toward you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the gim, using a rice paddle or your fingers preferably. Lay the prepared ingredients on top of the rice close to the side toward you.
- Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers. Put firm pressure over the roll with the help of the bamboo mat, if using, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.
- Rub or brush the roll with a little bit of sesame oil for extra flavor and shiny look. Apply a little bit of sesame oil to a sharp knife. This will keep rice from sticking to the knife. Repeat as necessary after each cut. Wipe the knife with a damp towel if the rice still sticks. Cut the roll into 1/2-inch thick bite sizes.
Notes
- Mix equal parts short grain white and brown rice for a nutty texture and added nutrition.
- Pan-fry tofu pieces until golden and crispy to improve texture and prevent sogginess inside the roll.
- Blanch and ice-shock spinach to keep its vibrant color and tender texture before seasoning.
- Sauté cucumber and carrots briefly with salt to soften and reduce moisture, aiding roll integrity.
- Incorporate braised burdock root for traditional flavor and chewiness unique to this gimbap style.
User Reviews
Overall Rating
4.9
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