Friday, August 20, 2010

Kimbap

Kimbap is more or less...Korean Sushi.  We make it quite often at our house because the kids LOVE it!


First you saute some shredded carrots in some sesame oil... 




In the same pan saute some fresh spinach in some sesame oil.




Mix your Korean sticky rice with sesame oil and sesame seeds before starting.



You can put almost any meat in these like, crab, ham, bulgoki meat or even Spam. We had some tenderloin left over that was marinated in bulgoki marinade. The other things that go into Kimbap are pickled radish and egg strips.



Now you just need to assemble them. First lay down strips of the meat, pickled radish and egg strips. Then top with carrots and spinach. Next start to roll away from you but don't forget to
put a little water on the Nori to help seal the edges.



Jim really has fun rolling them so I let him roll them all. He does a great job!



Sometimes we go on picnics with our friends the Lee's and just take big containers of kimbap. I wish I would have make the spicy mayo to go with them.... oh well, next time.




3 cups sticky rice
3 1/2 cups water
Sesame oil
Sesame seeds, toasted
Salt
3 eggs
Bulgoki meat, cooked (see other recipe)
Pickled Radish
Spinach, fresh
Seaweed (Dried Laver)
Carrots, shredded

METHOD:

Cook the rice with water according to rice cooker instructions. When rice is done gently sprinkle and combine it with the sesame oil, roasted sesame seeds and salt mixture.

Lightly beat eggs with salt and fry in hot oiled pan to make a pancake. Cut the pancake in 6" x 1/2" strips.

Cut the pickled radish the same size as the egg pancake.

Stir-fry spinach with sesame oil and salt. *remove from pan

Stir-fry carrots with sesame oil and salt. *remove from pan

Place the seaweed on a bamboo mat and evenly spread rice on top, leaving 1/2" at the far end of the rice to seal the roll.

Arrange a small portion of the beef, egg, pickled radish, spinach and carrots on top of the rice. Roll, using the bamboo mat to hold the shape.

Cut the roll into bite size sections using a sharp wet knife.



Spicy Mayo Sauce Recipe

(printable copy)


1/2 cup Light Mayo
2 Tablespoons "Rooster" Sriracha Sauce
1 Tablespoon Sesame oil

Mix all ingredients together and put in a baggy and snip the corner off.
Drizzle over your kimbap.

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