How To Make Gimbap

Gimbap is the Korean version of the traditional Japanese dish, sushi. Gimbap is literally "seaweed rice" in Korean. You can have a variety of ingredients and it's simple to make. You can also get a lot of people together to make it. In Korea, it's traditional for mothers to have some quality talk while making gimbap. Here's how to make this dish. Korean dish, imitation crab meat is more widely used because real crab meat is too expensive), spinach, pickled radish, sausage(or spam), fishcake, carrots, and a bamboo mat. Before we start cooking, we need to prepare the ingredients. The imitation crab meat we can leave alone because it's already prepackaged.

As for the spinach, blanch the spinach and chop it into small pieces. As for the pickled radish, sausage, fishcake, and carrots, thinly slice them so that you can put a little bit of each into each roll. Now it's time to actually make the gimbap. Take out a sheet of seaweed and spread rice over it. Leave about and inch and a half on the top of the seaweed so that you can roll it up easily. Put a little bit of each ingredient on a single line and roll it up using your bamboo mat. To keep the ingredients from spilling out, hold them in with your thumb as you are rolling the seaweed. That's it for making gimbap. It's inexpensive to make and filling. Teach this easy recipe to your friends so that they can each make their own gimbap.

Do scrap the side and bottom of the pan using spatula every now and then. Now add prepared cornstarch mixture and stir well. Also add milk powder paste and mix. Keep stirring and cooking for 7-8 minutes or till it becomes thick. The mixture should coat the back of spoon or spatula. At that point, turn off the stove. Remove the thick, sweetened mix mixture into a bowl and let it cool completely. As it cools it will thicken more. If it looks lumpy after cooling down, you can use wire whisk or hand mixer or blender to break the lumps and make smooth mixture.

Add heavy cream. And mix well. Now using hand mixer, beat the mixture. Beat it for about 4-5 minutes or till it gets light and airy. Now add vanilla paste or vanilla extract (whatever you are using). Stir well to combine. Pour the mixture into shallow container. Cover the surface using plastic wrap and make sure that plastic is touching the ice cream mixture. Pop in the freeze and let it set for 3-4 hours. Within this time, it should be just set still soft. Remove the container from the freezer, make big slices or cubes. Add it to the blender. Blend it till the mixture gets smooth and ice crystals are broken.