Kimbap / Gimbap ( Korean Steamed Rice Roll )

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)

For the beef marinade :
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 :

• Kimchi Chigae or Kimchi Soup
• Kimchi
• Kimchi Bokumbop ( Kimchi Fried rice )
  
• Bulgogi
• Bibimbop
  

Kimchi Chigae ( Kimchi Soup )

This the delicious variation from the original kimchi., one of the traditional korean cuisine. Kimchi Chigae or Kimchi Soup is a very popular soup made from kimchi and kochujang. This traditional korean recipe is normally served in a stone pot and still boilling when served on the table. It contains kimchi as well as other ingredients such as green onion, onion, tofu, & beef besides some seafood. The particular ingredients, aside from kimchi, vary widely. Usually kimchi chigae is eaten with a bowl of rice.

Ingredients :

1 cup kimchi
16 oz beef meat / seafood
2 green onions, slice in a bias
1/2 pack dooboo ( tofu )
2 kochu ( hot green chili ), chopped
2 tablespoonful kochujang ( Korean chili paste )
1 tablespoonful kochukaru ( Korean pepper powder )
2 tablespoonful minced garlic
1 tsp soy sauce
3 cups water
salt, pepper, to taste


Method :

Place a pot on the stove, turn the heat on, add the meat / seafood and saute for a minute or so.
Add kochujang and cook till meat becomes white
Pour the water, add kimchi. Bring to a boil, reduce to simmer.
Add soy sauce, kochukaru, and garlic.
Cook for about 20-30 minutes Add chilies, green onions, salt and pepper.
Cook for further minute

Serve warm with a bowl of rice.
Good luck and enjoy this easy prepare Korean Cuisine


Check for my other Korean Recipe :

• Kimchi
• Kimchi Bokumbop
• Bibimbop
• Bulgogi
• Kimbap ( Korean Steamed Rice Roll )

Kimchi

Here is some explanation / story about KIMCHI. One type of traditional Korean Dish, which are popular till now :

Kimchi is a traditional Korean dish consisting from fermented chili peppers and vegetables, commonly based on cabbage. Kimchi may have originally meant "steeped / submerged vegetable." It's suspected that the name kimchi started from shimchae ( salting of vegetable ) which went through some phonetic changes: shimchae > dimchae > kimchae > kimchi.

Usual ingredients includes Chinese cabbage, radish, garlic, red pepper, spring onion, ginger, salt, and sugar. While Kimchi is usually identified internationally as Chinese cabbage fermented with a mixture of red pepper, garlic, ginger, and salted fish sauce, several types of kimchi exists, including territorial and seasonal variations. There are variants, including kaktugi, based on radish and containing no cabbage.

Kimchi has been brought up by Health Magazine as one of the world's five Healthiest foods , with the claims that it's rich in vitamins, aids digestion, and may even prevent cancer. The health properties of kimchi are due to a variety of factors. It's usually made with cabbage, onions, and garlic, all of which have well-known health benefits. Kimchi also has active and beneficial bacterial cultures, like yogurt. Lastly, kimchi contains liberal quantities of hot pepper, which has been suggested to have health benefits as well.

The best tasting kimchi is stored in room temperature for an average of six months to reach its full flavor.
It's a popular side dish but is also often used as an ingredient in cooking other popular Korean dishes, including kimchi chigae ( kimchi soup ) and kimchi bokum bop ( kimchi fried rice )


Check for my other Korean Recipe :

• Kimchi Chigae or Kimchi Soup
• Kimchi Bokumbop
• Bibimbop
• Bulgogi
• Kimbap ( Korean Steamed Rice Roll )

Kimchi Bokumbop ( Kimchi Fried Rice )

Here is another variation of dish which made from the original kimchi. Kimchi Bokumbop is a popular home prepared dish that is very simple but delicious in taste. It can consist of various choices of meat and chopped kimchi, which is then sauteed together along with other vegetables such as onions, garlic and green onions. A dash or more of soy sauce as well as sesame oil are added for seasoning, in addition to kimchi "juice” leftover in the jar. Lastly, an egg is cooked sunny side up to be placed on top of the final dish for taste and decoration.

Commonly at home, it's a way to use up kimchi before it gets too ripe to eat, in which case, it can also be used to prepare kimchi chigae. In Korean, bokum = sauteed or fried and bop= steamed rice. So basically, kimchi bokumbop is fried rice with kimchi, and all those stories about Asian restaurants - today's leftover rice is tomorrow's fried rice - is true and totally applies here. There can be countless variations of this bokumbop dish where beef can be replaced with little bits of galbi, spam, or even tofu.


Ingredients :

2 cup of cooked rice
1/2 cup of kimchi with liquid (pickled fermented vegetable)
50g of minced pork or ground beef
2 roots of green onion
1 tbsp soy sauce
1/4 onion
1 clove of garlic
1 egg
1 Vegetable or olive oil
Salt & pepper, to taste


Method :

Cook rice as directed in a rice cooker or in a pot
Chop kimchi into small pieces. Save kimchi liquid to add to rice, if desired
Cube and soften green onions, onions, and garlic
Season the minced beef with soy sauce, minced garlic and powdered pepper
Saute the beef (or other substitutes) with vegetable / olive oil in a frying pan
When the beef is cooked, add chopped onions, kimchi and cook for about 5 minutes
Add minced garlic and green onion. Cook a bit longer and turn off the heat
Add cooked rice and mix all ingredients well
Add 1-2 tablespoonful of sesame oil and re-heat again
Add salt and pepper to taste
Cook an egg sunny side up (or scrambled)
Place the rice on a dish and put a fried egg sunny side up on top.

Enjoy this delicious Korean Recipe with your family


Check for my other Korean Recipe :

• Kimchi Chigae or Kimchi Soup
• Kimchi
• Bibimbop
• Bulgogi
• Kimbap ( Korean Steamed Rice Roll )

Bibimbop ( Beef & Mixed Vegetables Rice )

This yummy and simple or easy prepare dish Bibimbop ( means "mixed rice" or "mixed meal" in Korean ). It's a popular meal consisting of a bowl of steamed white rice topped with vegetables, beef, an egg, and kochujang ( Korean chili pepper paste ). Kochujang is normally served separately to control the spiciness of this rice dish.

A variation of this dish, name dolsot bibimbop ( dolsot = stone pot ) is served in a heated stone bowl, in which a raw egg is cooked against the sides of the bowl. Before the rice is put in the bowl, the bottom of the bowl is coated with sesame oil; consequently, the portion of the rice touching the bowl becomes golden brown and crispy.
Vegetables usually used in bibimbap include julienne cucumber, zucchini, carrot, white radish, mushrooms, bellflower root, and laver, besides spinach, soybean sprouts, and bracken fern stems. Tofu, either plain or sauteed, can also be added in the dish. Within both types of bibimbops, all ingredients are normally stirred together thoroughly before eating.

Ingredients :

1/4 lb of chopped beef (ground beef is acceptable)
100 grams of bellflower roots (doraji)
50 grams of bean sprouts
1 lettuce leaf
3 shiitake mushrooms
1 sheet of vegetable jelly
1/3 carrot
1 cucumber
1 egg
3 cups sticky rice grain
4 tablespoonful kochujang
1 tablespoonful sugar
1 tablespoonful sesame seeds
sesame oil


Method :

Clean 3 cups of rice, soak for about 30 minutes and drain. Place the rice in a thick cooker, add 3 1/3 cups of water, then bring them to a boil. After 10-15 minutes boiling, reduce the heat and simmer with the lid on for 5 minutes. Do not lift the lid while cooking.

Season beef and stir-fry lightly until cooked.

Cut cucumbers, carrots and shitake mushrooms into match stick size, shred bellflower roots (doraji) and lettuce leaf. Squeeze out extra water and sprinkle them with salt (not including lettuce leaf).

Add 1 teaspoonful of sesame oil to hot frying pan and stir-fry the cucumber quickly so the color stays bright. Spread them on a big plate to cool. Add more sesame oil, then stir-fry bellflower roots, carrots, and mushrooms consecutively.

Put cooked rice in a deep dish and add the cooked ingredients on top of the rice ( *For hot stone dolsot bibimbop, heat the stone pot until hot enough to burn the fingers and coat 2 teaspoonful of sesame oil. Place the rice sizzling right into the hot stone pot ).

Fry egg sunny-side-up in a frying pan and place it on top of the dish ( *For hot stone dolsot bibimbop, put the raw egg on the side of the hot pot so it may slightly cook ).

To make seasoned kochujang paste, combine 4 tablespoonful of kochujang, 1 tablespoonful of sugar, 1 tablespoonful of sesame seeds and 2 teaspoonful of sesame oil. Mix all ingredients well.

Add seasoned kochujang to taste and mixes it thoroughly with the rice and the vegetables before beginning to eat.

This Korean Traditional Cuisine ready to served warm


Check for my other Korean Recipe :

• Kimchi Chigae or Kimchi Soup
• Kimchi
• Kimchi Bokumbop
• Bulgogi
• Kimbap ( Korean Steamed Rice Roll )

Bulgogi ( Grilled Marinated Beef )

A great tasty and spicy dish Bulgogi is one of Korea's most popular beef dishes. Made from sliced sirloin or another prime cut of beef.
The meat is marinated with a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, wine and sugar. It's marinated for 2 - 4 hours to enhance the flavor and its tenderization. Bulgogi is traditionally grilled, but broiling or pan cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It's often served to non-Koreans as a first taste of Korean cuisine. This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole.

note : Bul = fire
gogi = meat


Ingredients :

1 pound thinly sliced steak
5 tablespoonful sugar
1/2 cup soy sauce
2 buds finely chopped garlic (can be crushed, and crushed buds removed before serving)
1/4 teaspoonful salt
5 tablespoonful Mirin (sweet sake, optional)
2 tablespoonful sesame oil
2 tablespoonful toasted sesame seeds
1 cup split green onions
2 cups thinly sliced carrots (optional)


Method :

Mix all ingredients except carrots. Marinate them in refrigerator for at least 2 hours.
Transfer to a frypan, and Cook over medium high heat until meat is just short of desired completion. Add carrots and cook for an additional 3 minutes.
Serve with steamed rice


Check for my other Korean Recipe :

• Kimchi Chigae or Kimchi Soup
• Kimchi
• Kimchi Bokumbop
• Bibimbop
• Kimbap ( Korean Steamed Rice Roll )