Kimbap ( or " Gimbap " ) is a traditional Korean Food Recipe made from steamed rice combined with many other variation ingredients.The steamed rice rolled in gim ( sheets of dried seaweed ). Kimbap is usually made for a picnic's or outdoor event's food. It's often serve as a light lunch too. This dish can be served with danmuji or kimchi ( see link " Kimchi " recipe )
Kim/Gim = Sheets of dried seaweed
Bap = White Rice
Ingredients:
4 cups Bap (steamed rice)
4 sheets Kim / Gim ( seaweed sheet, nori )
2 whole eggs
1/2 carrot, cut thin julienne
4 long pieces danmooji (pickled yellow radish), julienne
4 oz beef
8 heads spinach, cut heads, blanch
2 imitation crab meats (6-7 inches length)
1/2 sheet square eomook (fish cake)
1 tsp soy sauce
1/2 tsp sugar
1/2 tsp sesame oil
1/4 tsp minced garlic
sesame seeds
pepper, to taste
For the Vinegar sauce :
1/2 tsp sugar
1/2 tsp rice vinegar
1/4 tsp soy sauce
1/4 tsp sesame oil
1/4 tsp sesame seeds
For the fish cakes sauce :
1/2 tsp soy sauce
1/2 tsp sugar
pepper
2 tbsp sesame oil
1 tbsp sesame seeds
Specific Equipments : Bamboo stick Roller
Method :
preparation :
Beat the eggs and add salt, make a pancake, slice 1/2 inch width
Place the Carrot in a pan, saute with salt
Mach the danmooji to the kim (nori) length
Marinade the beef for about 5 minutes, sauté in a pan
Put the spinach in a bowl, add tiny bit of soy sauce, sugar, and sesame oil. Mix til well combined
Cut the Imitation crab meats in half, lengthwis
Cut the Eomook (fried fish paste) into 1/2 inch width long strips
Boil the eomook sauce, cook eomook to absorb liquid
Cool rice slightly.
Add vinegar sauce, mix well
On a bamboo stick roller, put kim (nori)
Add rice on 2/3 of kim.
Arrange each ingredients on the kim
Roll tight carefully
Spread sesame oil
Sprinkle sesame seeds
Slice 1/2 inch thick with a sharp knife
Serve
See another delightful Korean Recipe :
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