Lobster seaweed rice rolls

Lobster gimbap 랍스터 김밥

Do you like lobster? Do you like gimbap? Then you’ll love this recipe: it’s simple to make and a real delicacy.

I had always wanted to visit Maine to taste their great seafood: lobsters, crabs, oysters, and clams, so recently I took a road trip through New England. It’s a really pretty part of America, especially in the fall, and the seafood was really fresh and delicious. I tasted their local dishes and also cooked a few dished of my own using local seafood. I never travel without a few essential Korean ingredients, and with them I made this lobster gimbap.

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Lighthouse, Portland, MaineI didn’t have my gimbap mat with me, so rolling them took some skill. If you have a mat, check my traditional gimbap video for a clear demonstration on how to use it.

I had never made lobster gimbap before, and as far as I know I invented it on my trip! It really turned out wonderful and I made it 2 or 3 times when I was there. I’m really looking forward to going back to Maine again, it’s a really nice place.

A note on lobster cooking time: the local fish shop told me that the cooking time would vary based on how many lobsters I was cooking, how big they were, and whether they were hard or soft shell. For my 2½ pound soft shell lobster it took 20 minutes, but you can check their website for more detailed instructions for cooking other lobsters.

lobster-gimbap (랍스터 김밥)

Ingredients (for 2 servings, makes 3 rolls)

  • 2½ pounds of lobster, cooked in boiling water for 20 minutes, drained
  • 2 to 2½ cups cooked rice (made with 1 cup short grain rice)
  • 3 sheets of seaweed (gim), lightly roasted
  • 1 medium carrot, cut into matchsticks
  • ½ of an English cucumber, cut into strips
  • 6 strips of danmuji (yellow pickled radish)
  • 1 tablespoon sesame oil
  • ½ teaspoon salt
  • 1 teaspoon sesame seeds

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Directions

Prepare rice:

  1. Make rice by following my recipe.
  2. Put the freshly made rice into a shallow bowl or on a large plate. Gently mix in ½ teaspoon salt and 2 teaspoons sesame oil with a rice scoop or a wooden spoon.
  3. Let it cool down, so it’s no longer steaming. Cover and set aside at room temperature.

Cook and prepare the lobster:

  1. Bring a large pot of water to a boil and add 1 tablespoon salt. Grab the live lobster and quickly put it into the boiling water head first.
  2. Cover and cook for 20 minutes.
  3. Drain the water and rinse off the lobster.
  4. Crack open every part of the lobster, remove all the meat, and put it on a plate. Kitchen shears can be useful for this, and be sure to remove the big vein from the back that runs the length of the lobster’s tail.
    lobster (랍스터)lobster-meat

Roll the gimbap (if you have a gimbal, see my traditional gimbap recipe for rolling instructions):

  1. 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.
  2. Place cucumber, carrot, danmuji, and lobster strips 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. This centers the fillings in the roll, so they will be nicely in the middle when you slice it.
  3. Press tightly as you continue rolling the gimbap. Set the finished roll aside and repeat 2 more times with the remaining ingredients.
  4. Put some sesame oil on the finished rolls.
    lobster-gimbap (랍스터 김밥)

Serve:

  1. Cut each roll into ¼ inch bite size pieces with a sharp knife. To make it easier to cut, occasionally wipe the knife with a wet cloth to clean off the starch.
  2. Put it on a plate and serve immediately or pack it in a lunchbox. Serve with soy sauce in a small bowl for dipping .

lobster-kimbap (랍스터 김밥)lobster-gimbap-dosirak

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5 Comments:

  1. Mantharie Hamilton, Ohio joined 6/16
    Posted June 19th, 2016 at 10:51 pm | # |

    This looks SO yummy! My 6 and a half year old and I love your traditional gimbap recipe. (I try to make it for her at least once a month to take for school lunch.) Would this recipe work with crab legs instead of lobster?

    (0)
    • Maangchi New York City joined 8/08
      Posted June 26th, 2016 at 6:30 am | # |

      Yes, crab leg meat sounds perfect!

      (0)
  2. setter767 United States joined 12/14
    Posted December 22nd, 2014 at 10:09 pm | # |

    Hello!

    My name is Kelsey, and I am watching your videos from here in MAINE! I wanted you a tip on how to make your lobster more delicious when you boil it: use fresh salt seawater that you get yourself from the shore. You will get more flavor in your lobster from the salt and microorganisms in the water. Up here, a lot of lobster pounds do it every time. :)

    I can’t wait to try making your delicious lobster gimbap! It will be very refreshing to try something new after so many chowders!

    Best, Kelsey

    (0)
  3. afan toronto, ontario, canada joined 11/14
    Posted November 19th, 2014 at 1:03 pm | # |

    Hiya,!!!
    How do you like all the snow of recent? I love your rice roll recipe and will try it shortly with something other than lobster…(not in my budget) Keep up the fantastic work and I will continue to watch your great work. I was thinking of posting some of my own videos and hope they are as successful as yours.
    thanks so much for inspiring me.

    F from Toronto, Canada

    (0)
    • Maangchi New York City joined 8/08
      Posted November 21st, 2014 at 11:33 am | # |

      Great! Good luck with your videos!

      (0)

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