[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.
Used: Sushi Mat, Rice Scoop, Nagao Colander
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]
- 1/2 cup Dried Carrot
- 1/2 tsp Torigara Powder (chicken base)
- 1 tsp Sesame Oil
- Salt
- Sesame Seeds
[Stir-fried Spinach]
- 1/2 cup Dried Spinach
- 1/2 tsp Torigara Powder (chicken base)
- 1 tsp Sesame Oil
- Salt
[Stir-fried Beef]
- 1/4 lb Beef Chuck
- 1 tbsp Yakiniku Sauce
- Salt
- Sesame Oil
Instructions:
- Cook the rice to prepare. (See how to cook rice)
- Cut the beef into bite-sized pieces and season with a sprinkle of salt.
- Heat a frying pan over medium heat, stir-fry the beef, and add the Yakiniku sauce. Set aside.
- Beat the eggs, make a rectangular omlette (Tamago-yaki), cut into 8-inch long strips, and set aside.
- Cut the pickled Daikon into 8-inch long strips and set aside.
- Rehydrate the dried carrots and spinach for 5 minutes.
- Squeeze out the excess water from the carrots, then stir-fry with Torigara powder, sesame oil, and salt. Set aside.
- Squeeze out the excess water from the spinach, then stir-fry with Torigara powder, sesame oil, and salt. Set aside.
- Mix the cooked rice with salt and sesame oil.
- Place a sheet of nori on a sushi mat and spread the rice evenly, leaving about 2 inches at the top edge.
- Arrange the spinach, carrots, beef, egg omlette, and pickled daikon. Roll the Kimbap tightly while holding the filling in place.
- Brush sesame oil on the outside of the seaweed. Slice the Kimbap and serve.
> Purchase rice from the rice factory here
RECIPE by Azusa