K-Culture 14 : Korean kimbap receipe

Hi ~ everyone~~!!!

 

Now try to make something delicious and popular home dish kimbap together and pack a lunch box, and go on a picnic. 

Most Koreans are like this. Oh, don’t forget some napkins and chopsticks!

Ingredients for 5 rolls:

√5 sheets of gim (seaweed paper), roasted slightly

√4 cups cooked rice

√1 large carrot, cut into matchsticks (about 1½ cup)

√5 strips of yellow pickled radish cut into 8 inch long strips

√8 to 10 ounces spinach (1 small bunch), blanched, rinsed in cold water, and strained

√3 eggs

√3 garlic cloves

√2 teaspoons soy sauce

√1 tablespoon plus 1 teaspoon brown (or white) sugar

√1½ teaspoon salt

√2½ tablespoons toasted sesame oil

√vegetable oil

 

🥬🥕🍚🥢🍽🧄🥒🥚

 

Normally, kimbap is a seaweed rice roll made of a sheet of dried seaweed and bap rice. For fillings, you can use chopped kimchi if you’re in a hurry. 

This recipe uses many colorful ingredients: carrot, eggs, danmuji, spinach (or cucumber), and beef. It takes a little longer to prepare.

 

You can replace spinach with salted cucumber sticks, carrots with imitation crab sticks (or sliced and sauteed red bell pepper), and beef with sausage or ham.

 

How to cook

 

Rice:

Place freshly made rice in a large, shallow bowl. Gently mix in ½ teaspoon kosher salt and 2 teaspoons toasted sesame oil over top with a rice scoop or a wooden spoon.

Let it cool down enough so it’s no longer steaming. Cover and set aside.

 

 

Spanich:

Combine the blanched spinach, 2 minced garlic cloves, ½ teaspoon kosher salt, and 2 teaspoons toasted sesame oil in a bowl.

Mix well by hand and put it on a large platter with the sliced yellow pickled radish.

 

Carrots:

Combine the carrot matchsticks with ¼ teaspoon kosher salt. Mix well and let it sweat for 5 to 10 minutes. Heat a pan and add a few drops vegetable oil.

Squeeze out excess water from the carrot, then saute for about 1 minute. Put it on the platter next to the spinach.

Eggs:

Crack 3 eggs in a bowl and add ¼ teaspoon kosher salt. Beat it with fork and remove the stringy chalaza.

Drizzle a few drops of oil on a heated 10 to 12 inch non-stick pan. Wipe off the excess with a paper towel so only a thin sheen of oil remains. Turn down the heat to low and pour the egg mixture into the pan. Spread it into a large circle so it fills the pan.

 

When the bottom of the egg is cooked, flip it over with a spatula. Remove from the heat and let it cook slowly in the hot pan for about 5 minutes, with the ultimate goal of keeping the egg as yellow as possible, and not brown.

Cut it into ½ inch wide strips. Put it next to the spinach on the platter.

 

Get start to roll kimbap!

 

Place a sheet of kim on a bamboo mat with the shiny side down. Evenly spread about ¾ cup of cooked rice over top of it, leaving about 2 inches uncovered on one side of the kim.

Place beef(or Tuna), carrot, yellow pickled radish strip, a few egg strips, and spinach in the center of the rice.

 

Use both hands to roll the mat (along with kim and rice) over the fillings, so one edge of the rice and kim reaches the opposite edge.

 

This centers the fillings in the roll, so they’ll be nicely in the middle when you slice it.

Grab the mat with both hands and press it tightly as you continue rolling the kimbap.

 

Push out the mat as you roll, so it doesn’t get wrapped in the kimbap.

 

Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.

Repeat 4 more times with the remaining ingredients.

Put some toasted sesame oil on the finished rolls and sprinkle some sesame seeds over top.

Cut each roll into ¼ inch bite size pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting.

 

Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.

Repeat 4 more times with the remaining ingredients.

 

Put some toasted sesame oil on the finshed rolls and sprinkle some sesame seeds over top. Cut each roll into ¼ inch bite size pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting. Pack and input the kimbap to the lunchbox as much as you can eat.

 

#kimbap #KOREA #SOUTHKOREA #K_CULTURE #COOK #SHINCHEONJI #BIBLE #GOD #JESUS #RICE #GIMBAP #KOREAN_DISH