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Shrimp Kimbap (Gimbap) Recipes for Fancy Dinner

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

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Shrimp Kimbap Recipe

Ingredients:

Seafood
6: Shrimp, Fresh

Produce
1/2: Carrot, whole
2: Cucumbers, Whole
6: Kimbap seaweed sheets

Refrigerated
2: Eggs, whole

Condiments
3 squeezes: Mayonnaise
1 Dab: Wasabi

Pasta & grains
3 cups: Rice, Cooked Short-Grain

Baking & spices
1/2 cup: All purpose flour
3 shakes: Black pepper
3 shakes: Salt
1 tbsp: Sesame seeds

Oils & vinegars
2 tbsp: Rice vinegar
2 tbsp: Sesame oil

Bread & baked goods
1 cup: Breadcrumbs

Other
null: Few pieces of Pickled Korean Radish
null: Few pieces of Braised Burdock Root

Instructions:

  • Carefully cut the outer peels off the cucumber (make 4 sides) - we won't use the core! Once you have the 4 outer peels, julienne them as thinly as you can.
  • Then carefully julienne your carrot as well. Then place a frying pan on a medium-heat. Add-in some vegetable oil. Once the oil is hot, reduce the heat to a low. Then add-in the carrots and season with a few pinches of salt. Stir-fry the carrots pieces around for 1 minute - just enough to soften them up. Then take out of pan and set aside.
  • Julienne the Pickled Burdock Roots and Korean Picked Radish into thin matchstick pieces as well.
  • Remove the shells and devein each shrimp. Then make cuts on the bottom of the shrimp to help flatten it out. Then season each shrimp with a few shakes of salt and black pepper. Lay out 3 bowls: (1) Add Flour to one bowl (2) Crack two Eggs into another bowl. Whisk it and add a few pinches of salt (3)Then add Breadcrumbs into the last bowl.
  • Dip the shrimp into the flour first, then coat in the beaten eggs, and thoroughly coat in the breadcrumbs. Now, take out a small pot and place in a good amount of oil. Fry the shrimp until golden-brown. After the rice is cooked, scoop out 3 cups into a large bowl. Spread the rice around the bowl with a rice paddle. Then add-in Rice Vinegar (2 Tablespoons). Pour it onto the paddle to help it spread evenly over the rice. Once the vinegar is mixed in, add-in Sesame Oil (2 Tablespoons). Use a rice paddle again to help pour evenly over the rice. Thoroughly mix-in the sesame oil. Finally, finish the rice by adding in Sesame Seeds (1 Tablespoon). Once the rice is mixed evenly, cover the bowl with a few wet paper towels - this will keep the rice from drying out.
  • Carefully roll the kimbap with all the ingredients with the help of the kimbap mat - gently squeeze it as you go.
korean-kimbap-gimbap-recipes-for-fancy-dinner

Kimbap With Shrimp Recipe

Ingredients:

Seafood
8: Sushi nori sheets

Produce
10: Asparagus spears
1: Avocado, ripe pitted and thinly sliced
1: Carrots
1: Cucumber
1: Jalapeno
1: Radishes

Condiments
1/3 cup: Mayonnaise
1: Soy sauce
1: Wasabi paste

Pasta & grains
2 cups: Sushi rice, short-grain

Baking & spices
1/2 cup: Cornstarch
1/4 cup: Granulated sugar
1: Red pepper
1 1/3 tbsp: Salt
1: Salt and pepper
1 cup: Tempura batter mix

Oils & vinegars
1/4 cup: Rice vinegar
1: Vegetable or canola oil
1/4 cup: White wine vinegar

Liquids
2 3/4 cups: Water

Scroll to Continue

Other
null: 1 pound shrimp, deveined and tails removed

Instructions:

  • To make the sushi rice, place rice in a fine mesh strainer and run under cool water for 2 minutes, until the starch rinses away and the water runs clear. Transfer rice to a medium saucepan and top with 2 cups water. Bring to a simmer over medium heat. Cover, lower heat, and simmer until water is completely absorbed (be sure not to lift the lid off the pan), for about 20 minutes. Remove from heat, keep the rice covered and allow to steam and cool for 15 minutes. Remove the lid, fluff rice and allow to cool completely.
  • In a small saucepan, stir together white wine vinegar, rice vinegar, sugar and salt. Heat until the sugar and salt are just dissolved. Remove from the heat and allow to cool to room temperature.
  • Transfer rice to a large bowl. Lightly drizzle half of the vinegar mixture over the rice and use a spoon or spatula to stir the seasoning into the rice. Add the remaining seasoning, stirring to combine, creating a slightly sticky rice.
  • Allow to rest while you make the tempura shrimp.
  • To make the shrimp, in a medium bowl whisk together tempura batter mix, and a big pinch of salt and pepper. Whisk in the cold water until smooth and let sit for 10 minutes. Place shrimp in a bowl and season with salt and pepper. In a medium skillet over medium heat, add oil about 2-inches deep. Add a fry thermometer and heat to 350 degrees F.
  • To fry the shrimp, toss shrimp very lightly in cornstarch. Shake off excess cornstarch and lightly coat in batter and transfer to hot oil. To make the kimbap, place a sheet of nori on the counter. Spoon about 1/3 cup of rice onto the nori and use clean, damp hands to press the rice to about 1/4-inch to the edges of the nori. Starting on the left side, layer the toppings next to one another adding two slices of avocado, asparagus, cucumber, red peppers, carrots, radishes, and jalapenos.
  • Layer across the rice to cover about half of the sushi. Top with three shrimp. Drizzle with sriracha mayonnaise and roll them carefully.

Fried Shrimp Kimbap Recipe

Ingredients:

Seafood
2 1/2 lbs: Shrimp

Produce
1: Carrot, medium
1/2: English cucumber
3 sheets: Seaweed

Pasta & grains
2 cups: Rice, cooked

Baking & spices
1/2 tsp: Kosher salt
1 tsp: Sesame seeds, toasted

Oils & vinegars
1 tbsp: Sesame oil, toasted

Other
6 strips: yellow pickled radish

Instructions:

  • Put the freshly made rice into a shallow bowl or on a large plate. Gently mix in ½ teaspoon kosher salt and 2 teaspoons toasted sesame oil with a rice scoop or a wooden spoon.
  • Let it cool down, so it’s no longer steaming. Cover and set aside at room temperature.
  • Fry shrimp till golden brown. Place a sheet of gim shiny side down on your cutting board. Evenly and thinly spread about ⅔ cup rice over top of it. Leaving about 2 inches uncovered on one side of the gim. Place cucumber, carrot, danmuji, and shrimp in the center of the rice. Use your both hands to roll the the gim and rice over the fillings, so one edge of the rice and gim reaches the opposite edge. Press tightly as you continue rolling the gimbap. Set the finished roll aside and repeat 2 more times with the remaining ingredients. Put some toasted sesame oil on the finished rolls.
  • Cut each roll into ¼ inch bite size pieces with a sharp knife.

Shrimp Kimbap Recipe

Ingredients:

Seafood
12: Shrimp, medium
12 pieces: Shrimp tempura

Produce
3 sheets: Nori

Pasta & grains
2: Rice cooker

Baking & spices
1/2 cup: Cake flour
1: Kosher salt
2 tbsp: Potato starch or cornstarch

Oils & vinegars
2 cups: Neutral-flavored oil
1 tbsp: Rice vinegar, unseasoned

Drinks
1/3 cup: Ice water

Beer, wine & spirits
1/2 tbsp: Sake

Liquids
400 ml: Water
1: Water

Other
null: 2 concentrated noodle soup base

Instructions:

  • Peel off the shell (easy to start from the 3rd segment) and tail of the shrimp. Using a skewer, devein the shrimp. The black vein that runs along the back of the shrimp is an intestinal tract.
  • Place the shrimp in a bowl and add 1 Tbsp potato starch/cornstarch and a little bit of water. Rub the shrimp with your hands. Heat 2 cups of oil to 340-350ºF (170-180ºC). If you make 12 shrimp, 2 cups of oil are a good amount for deep frying; however, use a smaller pot so that oil is deep enough.
  • Sift ½ cup (65 g) cake flour and 1 Tbsp (12 g) potato/corn starch with a fine mesh strainer. This will help the tempura batter become light and crispy. Add ⅓ cup ice water, 1 Tbsp rice vinegar and ½ Tbsp sake to the flour. The vinegar and sake are added to create a crispier batter. Coat the shrimp in the batter and deep fry until golden brown, about 2 minutes for medium-sized shrimp. Do not crowd the oil with shrimp.
  • Transfer the cooked shrimp to a wired rack or a plate lined with paper towels to drain excess oil. Between batches, remove the leftover crumbs as they will burn and turn the oil darker if left in the pot. Continue deep frying for the rest of the shrimp. Make a small well in the center of the rice and put one shrimp in the well. Add vegetables and roll the sheet carefully.

Sauce For Kimbap

Ingredients:

Vegetarian • Gluten free

Condiments
1/2 cup: Mayonnaise
2 tbsp: Sriracha sauce

Instructions:

  • Whisk together the mayo and sriracha sauce until well blended and no streaks remain. Transfer sauce into a serving bowl or a plastic squeeze bottle (for a nice drizzle use a plastic squeeze bottle.)

Kimbap Rice Recipe

Ingredients:

Vegan

Pasta & grains
1: Short or medium grain rice

Liquids
1: Water

Instructions:

  • Boil the rice with the lid on for 5-10 minutes on high heat (The water gets absorbed into the rice and the rice expands).
  • Turn the heat down to medium and simmer it for 7-8 minutes (During this time we are accelerating the gelitinization process – making each rice grain sticky and resilient).
  • As the water gets absorbed into the rice or evaporates, reduce the heat to low gradually. Do not open the lid at this point. When the water has nearly disappeared, turn the heat off.
  • Let the rice sit (thoroughly steam) for 10-15 minutes with the lid on.
  • Then stir the rice around (top to bottom, side to side) lightly with the rice scoop.

Gimbap Rice Recipe

Ingredients:

Vegan • Gluten free

Pasta & grains
2 cups: Rice, Glutinous or “Sweet

Liquids
1: Water

Instructions:

  • Add water so that it reaches to just below the bottom of the colander.
  • Drain the soaked rice into the colander and put the colander inside the Dutch oven.
  • Place over medium heat bring to a simmer.
  • Cover the Dutch oven / pot and reduce heat so that the water stays at a low simmer. Steam rice, covered, for 10 minutes.
  • Using a large spatula, flip the rice like it’s a pancake.
  • Take the rice off the heat, but leave the lid on until ready to serve. Serve rice warm, within 15 minutes of preparing it.
  • Another method: add 1 cup water to the bowl of the Instant Pot. Using a colander that will fit inside the bowl of the Instant Pot (and is approved for use under pressure), drain the soaked rice. Place the colander with the rice into the bowl of the Instant Pot. (Note: The water should not touch the rice; if needed, add a rack so that the rice sits above the water.) Close and lock the lid. Set the pressure cook / manual setting on high for 12 minutes.Allow the pressure to release naturally for 12 minutes and then manually release. Unlock the lid but leave it on, slightly ajar, until ready to serve. Serve rice warm, within 15 minutes of preparing it.

Kimbap (Gimbap) Information

Kimbap, Gimbap or simply the Korean Sushi Roll is a different take on the Japanese sushi. This popular Korean dish is made with cooked rice and some other ingredients that are all rolled in dried seaweed sheets. 'Gim' is the seaweed sheet and 'bap' refers to the cooked rice.

Kimbap (sometimes spelled gimbap) is made with steamed white rice and dried seaweed, which is of course similar to the Japanese version. But there are two big differences: the rice and the filling. While sushi rice is seasoned with vinegar, kimbap is instead cut with sesame oil and sweeter.

Kimbap should be eaten fresh or at room temperature; refrigerating it makes the rice hard. If you want to prepare kimbap the night before and refrigerate it to eat the next day, the best way to heat it is by frying: dip the whole (uncut) rolls in beaten egg, then dredge in panko (Japanese bread crumbs, sold in bags).

One roll of Kimchi and Pork Cutlet Kimbap is 330 calories and contains 12 grams of fat, 34 grams of carbohydrates, and 20 grams of protein. That is not bad at all! With a low carbohydrate count and a good amount of protein, this is a great low-calorie option for someone trying to lose weight.

You normally serve kimbap with sliced yellow radish pickles. It doesn't require a dipping sauce like sushi rolls do. However, if you want, you can serve it with some soy sauce.

The dish is often part of a packed meal, or dosirak, to be eaten at picnics and outdoor events, and can serve as a light lunch along with danmuji (yellow pickled radish) and kimchi. It is a popular take-out food in South Korea and abroad and is known as a convenient food because of its portability.

The Japanese claim that Korean sushi recipes did not emerge until the early 20th century when Japan annexed Korea. It is said that the people of Korea were fond of Japanese sushi creations and found ways to make the recipe their own by incorporating Korean ingredients and cooking techniques to make kimbap.

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