[RECIPE] Kimbap

Kimbap, or Gimbap, is a Korean seaweed rice roll made with cooked rice, vegetables, and meat. It’s not only a delicious balanced meal but also a perfect on-the-go dish for lunch and picnics. Our recipe includes dried vegetables and uses Yakiniku sauce for the meat, offering a quick and easy preparation that saves time on busy days. 

Recipe:

Serving: 4 rolls

Time: 40 minutes 

Ingredients: 

• 4 cups Cooked rice (Rice Options)

• 1 tbsp Sesame oil

• 1 tsp Salt

• 4 sheets Nori seaweed

• 2 pcs Egg

• 4 strips Pickled Daikon radish 

Stir-fried carrot

• ½ cup Dried carrot

• ½ tsp Torigara powder (chicken base)

• 1 tsp Sesame oil

• Salt

• Sesame seeds

Stir-fried spinach

• ½ cup Dried spinach

• ½ tsp Torigara powder (chicken base)

• 1 tsp Sesame oil

• Salt

Stir-fried beef

• ¼ lb Beef chuck

• 1 tbsp Yakiniku sauce

• Salt

• Sesame oil 

Instructions: 

1. Cook the rice to prepare. 

2. Cut the beef into bite-sized pieces and season with a sprinkle of salt.

3. Heat a frying pan over medium heat, stir-fry the beef, and add the Yakiniku sauce. Set aside.

4. Beat the eggs, make a rectangular omelette (Tamago-yaki), cut into 8-inch long strips, and set aside.

5. Cut the pickled Daikon into 8-inch long strips and set aside.

6. Rehydrate the dried carrots and spinach for 5 minutes.

7. Squeeze out the excess water from the carrots, then stir-fry with Torigara powder, sesame oil, and salt. Set aside.

8. Squeeze out the excess water from the spinach, then stir-fry with Torigara powder, sesame oil, and salt. Set aside.

9. Mix the cooked rice with salt and sesame oil.

10. Place a sheet of nori on a sushi mat and spread the rice evenly, leaving about 2 inches at the top edge.

11. Arrange the spinach, carrots, beef, egg omelette, and pickled daikon. Roll the Kimbap tightly while holding the filling in place.

12. Brush sesame oil on the outside of the seaweed. Slice the Kimbap and serve. 

RECIPE by Azusa