How To Make Gimbap: Korean Seaweed and Rice Rolls Cooking Lessons from The Kitchn

Perfect for a snack or light meal, gimbap can be filled with any combination of vegetables, meat, tofu, and eggs.

Gimbap satisfies in many settings: as a light lunch for both adults and kids, as an easy-to-carry picnic and hiking snack, or even as a party appetizer. Learn the basics of these Korean-style seaweed and rice rolls and you'll be able to fill them with endless combinations of vegetables, meat, tofu, and eggs. They're even a great way to use up leftovers!

Some might think of gimbap or kimbap (pronounced "keem-bahp") simply as Korean sushi, but it really stands on its own. Wrapped inside layers of roasted seaweed (gim) and steamed rice (bap), the versatile fillings are often cooked and individually seasoned. While sushi rice is always vinegared, the rice for gimbap may be plain or seasoned with any combination of rice vinegar, sesame oil, sesame seeds, sugar, and salt. (The recipe below is based on my mother-in-law's method.) Finally, unlike sushi, gimbap is usually eaten without any soy sauce, wasabi, or ginger. This makes it a perfect finger food whether you're at home or on the go.

Now, what about those fillings? The rolls you see here are filled with a traditional combination of bright yellow pickled radish, quickly sauted carrots, spinach seasoned with sesame oil and salt, and strips of egg a colorful, multi-textured, and well balanced vegetarian combo. If you're vegan, you might swap the egg for avocado; if you eat meat, you might add bulgogi (grilled marinated beef) or imitation crabmeat. At our house, kimbap is often a vehicle for leftover rice and various odds and ends that we have in the fridge.

A bamboo rolling mat is the only specialized equipment you need, but even that can be improvised. In a pinch you might use a sheet of aluminum foil or your hands to make a looser, more rustic roll. A bamboo mat is inexpensive, though, and I do recommend picking one up from a Korean or Japanese market, a well-stocked cooking store, or on Amazon.

How To Make Gimbap

Makes about 40 pieces

What You Need

Ingredients
3 cups warm, cooked short-grain white rice
2 tablespoons rice vinegar
2 teaspoons sugar
1/2 teaspoon sea salt
1 teaspoon toasted sesame seeds, plus more for garnish
5 sheets roasted seaweed (also called gim, nori, or laver)
4 to 6 fillings of your choice
Toasted sesame oil

Fillings shown here:
5 pencil-size strips pickled daikon radish (also called danmuji or takuan)
1 carrot, julienned and sauted in sesame oil until crisp-tender
4 cups spinach, blanched, squeezed, and seasoned with sesame and salt
2-egg omelet with sesame oil and salt, cut into pencil-size strips

Other ideas for fillings:
Fresh cucumber, bell pepper, or avocado slices
Julienned and sauted burdock root
Sauted shiitake or portobello mushrooms
Kimchi and other pickled vegetables
Baked or fried tofu
Cooked meat such as beef, ham, imitation crab, or fish cake

Equipment
Bamboo rolling mat
Small bowl of warm water
Clean cloth or paper towel
Pastry brush (optional)
Cutting board and sharp chef's knife

Instructions

1. Season the rice. In a small bowl, stir the rice vinegar, sugar, and salt until the sugar dissolves. Pour it over the warm rice along with 1 teaspoon of sesame seeds and gently but thoroughly mix together. Let cool.

2. Organize your workspace. Arrange your ingredients and tools so that everything will be close at hand when needed. Place the bamboo rolling mat on a flat surface with the long side nearest you (the bamboo sticks should be horizontal). Lay out the seaweed sheets, a plate or tray with fillings, and a small bowl of warm water. Also designate a place to put your finished rolls.

3. Position the seaweed on top of the bamboo mat. With dry hands, place one sheet of seaweed on the bamboo rolling mat with the shiny side down and the long side nearest you.

4. Spread a layer of rice on top of the seaweed. Lightly moisten your hands with water and evenly spread one-fifth of the rice (about 2/3 cup) on the lower two-thirds of the seaweed, leaving the top third of the seaweed empty. If the rice sticks to your fingers as you work, lightly dip them in water (avoid using too much water as it can make the seaweed soggy).

5. Arrange the fillings on top of the rice. About an inch up from the bottom of the rice, arrange the fillings in neat, horizontal rows.

6. Begin rolling. Beginning on the side nearest you, roll the bamboo mat up and over the fillings. Use firm but gentle pressure to hold the ingredients in place.

7. Continue rolling. As you're rolling forward, pull the mat up and out so it doesn't get caught in the roll. Keep rolling and releasing the mat until you form a compact cylinder.

8. Seal and season the roll. Dip your finger in water and moisten the edge of the seaweed to seal the roll. Wrap the entire bamboo mat around the roll and give it a firm but gentle squeeze. Using your hands or a pastry brush, lightly coat the outside of the roll with sesame oil to give it shine and prevent it from drying out. Set it aside.

9. Cut into bite-size pieces. Begin cutting when all the rolls are complete. Using a towel or pastry brush, coat the blade of the knife with a thin layer of sesame oil. Slice the roll into bite-size pieces, periodically wiping the blade and re-applying sesame oil to prevent sticking.

10. Garnish with sesame seeds (optional). Sprinkle toasted sesame seeds over the cut rolls.

11. Serve. Serve gimbap at room temperature. Best eaten the same day.

Additional Notes:

Although short-grain white rice has the best texture, gimbap can also be made with short-grain brown rice or other grains. If using leftover rice, warm it up before seasoning with the vinegar, sugar, and salt mixture.
No dipping sauce is necessary but if you like, you can use yangnyeomjang Korean seasoning sauce.

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(Images: Emily Ho)

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Recipe: Enchiladas de Pipin Rojo Recipes from The Kitchn

Every Halloween I like to cook something warm and pumpkin-y for dinner. This year I'll pair my favorite pumpkin tortilla soup with enchiladas de pipin rojo, a smoky, nutty, spiced (but not too spicy) sauce made with pumpkin seeds, chile peppers, and roasted vegetables.

In Mexico, pipin is a type of mole or sauce served with meat or over enchiladas. Made with ground seeds or nuts, it may be green (verde) or red (rojo). In pre-Colombian times, the seeds would have been squash; later, nuts like peanuts and almonds were introduced. My version has pepitas, or pumpkin seeds, sesame seeds, and peanuts, which give it a toasty, nutty flavor and add body to the sauce. The "rojo" comes from charred tomatoes and ancho and guajillo chile peppers de-seeded so you get the bittersweet flavor without too much heat.

The simple enchiladas are filled with a cotija, a white, salty cow's milk cheese. If you can't find that, substitute any cheese you like, or fill the corn tortillas with vegetables, such as small cubes of squash or pumpkin, for a vegan version. I also love saving some of the deeply flavored sauce to eat with beans or eggs.

Enchiladas de Pipin Rojo

Makes 12

For the pipin rojo:
3 dried guajillo chiles
1 dried ancho chile
3 cups boiling water
3 plum tomatoes
1/4 onion, peeled
2 garlic cloves, unpeeled
1/2 cup unsalted hulled (green) pumpkin seeds
1/2 cup unsalted peanuts
1/2 cup sesame seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons kosher salt

For the enchiladas:
Vegetable oil
12 corn tortillas
1 cup cotija cheese
Cilantro, for garnish

Place the chiles in a dry skillet over high heat and cook until toasted, about 2 minutes on each side. Place the chiles in a bowl and cover with boiling water.

Return the skillet to high heat. Place the tomatoes, onion, and garlic in the skillet and cook, turning occasionally, until charred, about 10 minutes. Remove from the skillet and slip the skins off the garlic.

Return the skillet to low-medium heat. Place the pumpkin seeds, peanuts, and sesame seeds in the skillet and cook, stirring continuously, until toasted, about 2 minutes. Stir in the cinnamon and cloves.

Drain the chiles, reserving the liquid, and remove the stems, veins, and seeds. Place the chiles in a blender along with 2 cups of the liquid, the tomatoes, onion, garlic, seed-nut mixture, and salt. Puree until smooth.

Transfer the mixture to the skillet and simmer, stirring frequently, for 10 minutes. Keep warm.

Heat oven to 400F.

Heat 1 inch of oil in a separate skillet over medium-high heat. Hold one tortilla with tongs and fry until pliable, about 5 seconds. Transfer the tortilla to the skillet with the sauce and turn to coat. Place the tortilla on a work surface and fill with about 2 tablespoons of cheese. Roll the tortilla around the cheese and transfer it to a baking dish. Repeat the process with the remaining tortillas. Pour the remaining sauce over the enchiladas. Bake until hot, about 10 minutes.

Sprinkle with remaining cheese and cilantro and serve.

Related: Tacos, Burritos, & Enchiladas: 20 Recipes for Delicious Fillings & Toppings

(Images: Emily Ho)

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Recipe: Yachae Kalguksu (Korean Knife Noodles with Vegetables) Recipes from The Kitchn

Trying to reproduce a beloved relative's signature dish is often futile, especially when recipes are unrecorded and our dear ones are no longer with us. In this case, I was inspired by my father-in-law's kalguksu, or Korean "knife noodles," despite the fact that I sadly never got to meet him nor taste the noodles that my partner remembers so fondly. While my version could never match the original, I think I can safely say these noodles are a fabulous comfort food.

My partner Gregory's father passed away before we met, but I know I would have adored him. Some of my favorite stories involve his love of food, and for over a decade Gregory has reminisced about his dad's handmade noodles. Kalguksu literally means "knife noodles" in Korean, and these knife-cut wheat noodles are typically served in a broth, although there are dozens and dozens of variations with different meat, seafood, and vegetables.

I'm not sure what took us so long, but recently we decided it was time to try and recreate this famed dish. Between Gregory's fuzzy memory of the particulars of the broth and my vegetarianism, what we ended up with was not exactly like his dad's. But the soft, chewy noodles and the garlicky-gingery flavors in the broth met with Gregory's approval. As for me, I gained a new go-to comfort food.

Despite being handmade, the noodles are really quite easy to make. No pulling is necessary; you just roll up the dough and cut it with a knife. Use a generous amount of flour to ensure they don't stick. Some people blanch the noodles separate from the broth, and you can do that if you prefer a more clear soup. However, Gregory remembered his father's version being more thick, so I simply cooked the floury noodles in the same pot. The garnishes green onions, ground sesame seeds, Korean red pepper flakes are essential, and if you like, you can spice it up even more with a swirl of yangnyeomjang, or korean seasoning sauce.

Yachae Kalguksu (Korean Knife Noodles with Vegetables)

Serves 4

For the noodles:
1 1/2 cups flour, plus more for dusting
1/2 teaspoon kosher salt
1 teaspoon vegetable oil
1/2 cup cold water

For the soup:
2 quarts vegetable stock (can substitute chicken stock)
1/2 onion, sliced
2 scallions
6 cloves garlic, peeled
2-inch knob of ginger, peeled and thickly sliced
1/2 teaspoon salt
1 medium potato, peeled and cut into half-circles
1 medium Korean zucchini (hobak) or 1 regular zucchini, cut into half-circles

For the garnish:
1-2 scallions, green part only, sliced
1 teaspoon roasted sesame seeds, coarsely ground
1/4 teaspoon gochugaru
About 2 tablespoons yangnyeomjang - korean seasoning sauce (optional)

Combine the flour and salt in a large bowl. Add the oil and work it in with your fingers. Make a well in the center, add the water, and stir to form a soft dough.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and firm. Cover the ball of dough with the bowl or plastic wrap and let it rest for at least 30 minutes.

Meanwhile, bring the vegetable stock to a boil. Add the onion, scallions, garlic, ginger, salt, and potato. Reduce heat to a simmer and cover the pot.

On a well-floured surface, roll the dough to about 2mm thick. Rub both sides with flour and fold it 4-5 times to make it easier to cut. Using a knife, cut it into strips about 1/4 inch wide. Gently toss the noodles with flour to separate the strands and prevent them from sticking together.

Taste the soup and season with additional salt, if necessary. Add the zucchini to the pot and simmer until tender. Then add the noodles and simmer a couple minutes until tender.

Serve garnished with scallions, sesame seeds, and gochugaru. If serving with yangnyeomjang, place it on the side so diners can add to taste.

Related: Recipe: Chap Chae (Korean Noodles With Vegetables)

(Images: Emily Ho)

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Flatbread Recipe: Manakish Zaatar Recipes from The Kitchn

I've shared how much more likely I am to eat breakfast when it's a meze style I just love being able to sample from a spread of olives, cheese, fresh vegetables, bread. Pita is nice, but when I have a little extra time, I make up a batch of manakish zaatar to eat over a few days. Topped with a fragrant, zingy blend of spices, these Lebanese flatbreads make lovely snacks and appetizers, too.

In Lebanon, manakish (also known as manakeesh and manaqish; singular manousheh) are frequently eaten for breakfast and may be topped with herbs, cheese, or meat. I especially like the versions with zataar, a balanced mix of herbs and spices like thyme, oregano, lemony sumac, and toasted sesame seeds. Blended with olive oil, zaatar makes an excellent topping for bread.

In a pinch, you could use store-bought pita bread to make this, but it's really worth the effort to make your own dough. I love the touch of olive oil in it, and kneading the soft dough is a therapeutic experience in itself. Baked briefly in the oven, the manakish turn chewy and crispy. They may be served warm (my favorite) or cooled and are especially delicious alongside creamy labneh cheese, salty olives, and a few fresh bites of cucumber.

Manakish Zaatar

Makes 8 (7 to 8-inch flatbreads)

Flatbread
1 cup lukewarm water
1/2 teaspoon sugar
1 (1/4-ounce package) active dry yeast (about 2 1/4 teaspoons)
3 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon salt
2 tablespoons extra virgin olive oil, plus more for greasing

Zaatar topping*
1/4 cup ground sumac
3 tablespoons dried thyme
3 tablespoons dried oregano
2 tablespoons toasted sesame seeds
1 teaspoon coarse salt
1/2 cup extra virgin olive oil
*Can substitute 3/4 cup pre-made zaatar blend for the sumac, thyme, oregano, and sesame seeds.

Combine the water, sugar, and yeast, and let it stand for about 10 minutes until foamy.

Meanwhile, combine the flour and salt in a large bowl. Add the olive oil and work it in with your fingers. Make a well in the center, add the yeast and water mixture, and stir to form a soft dough.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Form it into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and leave the dough to rise in a warm, draught-free place for about 1 hour until it doubles in size.

Preheat oven to 400F. Place a baking stone or baking sheet in the oven as it heats.

Knead the dough briefly and divide it into 8 balls. Place the balls on a lightly oiled baking sheet, cover with a damp cloth or plastic wrap, and let stand for about 15 minutes.

Meanwhile, combine the zaatar topping ingredients in a small bowl.

On a lightly floured surface, flatten each ball of dough and roll it into a circle 1/8-inch thick and about 7-8 inches in diameter.

Press each circlele with your fingertips to make little indentations for the topping to rest in. Spread 1 heaping tablespoon of zaatar topping over each round, leaving a 1/2-inch border around the edges.

Bake until lightly browned and crisp, about 8 minutes. Depending on the size of your oven and baking stone or baking sheet(s), you may need to do several batches.

Serve warm right away or else cool on racks.

Related: Fresh Fall Snack Recipe: Za'atar Pita Chips with Yogurt Dip

(Images: Emily Ho)

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DIY Condiment to Try: Homemade Tahini

Homemade condiments like from-scratch mayonnaise or mustard make sandwiches extra-special, but I have to admit I'd never thought of making my own tahini sauce until I saw how easy it is to dress up your falafel with a quick batch of DIY tahini, via the folks at Food52.

Making homemade tahini is as simple as whizzing together sesame seeds, vegetable oil and a little salt in a small food processor or blender. Hulled seeds result in a creamier sauce, while unhulled seeds produce a darker, coarser paste with a rich, nutty flavor. Either way, the homemade version won't be as silky-smooth as its commercially-made cousin, but for a special addition to sandwiches, salad dressings or hummus, this 10-minute condiment is worth a try.

Get the recipe: Homemade Tahini, Creamy and Coarse at Food52

Have you ever made tahini from scratch?

Related: Recipe: Miso Tahini Dressing

(Image: Phoebe Lapine/Food52)

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