Using the same bento toppings from my “5 Colours Bento” you can turn the bibimbap into a gimbap or onigirazu. Gimbap or kimbap (seaweed rice rolls) is a Korean dish where ingredients are wrapped in rice and seaweed. Onigirazu is a rice ball where ingredients are sandwiched between the rice, like a hamburger, and a nori sheet is used to wrap everything to keep it together. Both gimbap and onigirazu are great for picnics since they can easily be eaten by hand. What I like to do is make the bibimbap for the first day, then use the same topping ingredients to make gimbap or onigirazu to change it up for next day’s bento box. Once recipe, 3 different ways to serve!
Ingredients (serves 3-4):
- 1 large bunch of spinach
- 8 shiitake mushrooms, thinly sliced
- 1/2 large carrot, julienned
- 6-8 garlic cloves, minced (divided, see seasoning section)
- 350g beef, sliced (buy pre-sliced beef for shabu shabu or bulgogi)
- 2 eggs, beaten
- Cooked rice, 3-4 servings
- 3-4 nori (seaweed) sheets (I buy the ones that are already toasted)
Seasoning for Spinach:
- 2 tsp sesame oil
- 1/4 tsp sea salt
- 3 garlic gloves, minced
Seasoning for Shiitake Mushrooms:
- 2 tbsp soy sauce
- 1 tsp honey or brown sugar
- 1 tsp sesame oil
- ground pepper
Gochujang Sauce (optional):
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1.5 tbsp water
- 1 tbsp toasted sesame seeds
- 1 tsp apple cider vinegar
Instructions for cooking the toppings:
- Marinate the beef using the beef seasoning ingredients. Let marinate for 15 – 20 minutes.
- Marinate the mushroom using the mushroom seasoning ingredients. Let marinate for 10 – 15 minutes.
- Blanch spinach in a pot of boiling water. Immediately add them to an ice bath (or bowl of cold water) to stop the cooking process. If using cold water, you’ll need to change water several times to bring the temperature down. Once cooled, squeeze out as much water as you can from the spinach and add it to a bowl. Add in the spinach seasoning ingredients and mix well.
- In a non stick pan, cook beaten eggs into a large omelet. Let cooled to room temperature then slice into thin strips.
- In the same pan, saute the carrots until soft, season with salt and pepper. Set aside.
- In the same pan, cook the mushrooms. Set aside.
- In the same pan, cook the beef, in batches if necessary. Set aside.
Assemble the Gimbap or Onigirazu:
- To assemble the gimbap, put 1 nori sheet on top of a bamboo sushi rolling mat and spread a thin layer of cooked rice on top. Add the carrots, beef, spinach, eggs and mushrooms in a roll one after another starting from the edge closes to you. Roll the sushi beginning with the edge closes to you, making sure to wrap/press tightly so everything holds together. Slice and serve.
- To assemble onigirazu, put a piece of plastic wrap on your counter, then put a piece of nori sheet on top of the plastic wrap. The nori sheet should be positioned where the corners are facing north, south, east and west. Ie. One of the corner should be facing you and one away from you. Put about 3-4 tablespoons of rice in the middle of the seaweed and shape it into a square. Then layer the veggies, eggs and beef on top of the rice. Drizzle a little bit of gochujan sauce on the toppings if you like spicy food (optional). Add another layer of rice on top, then wrap the rice sandwich up by pulling the corners of the seaweed towards the middle. I usually start with the left and right corners, follow by the bottom and top corners. Use the plastic wrap to keep everything wrap up tightly. Let rest for 3-5 minutes before cutting it in half (do not remove the plastic wrap). Serve with plastic wrap in tack as it helps keep everything together.
- You can replace any of the ingredients to your favourite meat and veggies.
- Learn how to form onigirazu from Just One Cookbook. Nami has an awesome picture tutorial on how to position the food so it looks nice once you cut the onigirazu in half.