-->

Kimbap Recipe




Shashi Arnold

Kimbap is super easy to make and it is so pretty when it is done! These are the ingredients I used because they are what I had on hand, but there are lots of other tasty things you can throw in there (see additional ingredients.) Also, these were the approximate amounts I used and they were enough to make about 8 rolls which was perfect for my family of 4.


Ingredients
Dried seaweed sheets (gim)
Cooked white rice
4 sticks imitation crab
2 eggs, beaten
3 large carrots, thinly sliced
1.5 thinly cucumbers, thinly sliced 
Spinach, about 3 cups raw
Sesame oil 
Soy sauce


Additional Ingredients: Kimchi, pickled yellow radish, bulgogi, avocado, cream cheese


Directions
1. While your rice is cooking, wash, peel, and thinly slice your cucumber and carrots.
2. In a pan, heat a splash of sesame oil—or cooking oil—and add your spinach. Add a splash of soy sauce and stir until thoroughly cooked. Set to the side.
3. Add some more oil to your pan and cook your sliced carrots. Add 2 splashes of soy sauce to these bad boys. Cover your pan and let cook until tender (about 6 min.) Set aside.
4. Now, flavor your beaten eggs with some salt or sugar—I like mine sweet—and make a simple omelette in your pan. Slice your omelette into thin strips.
5. Slice your sticks of imitation crab in half, vertically and horizontally.
6. Ding Ding! Hopefully your rice is done by now. I mixed my cooked rice with a spoonful of sesame oil and a pinch of salt, but if you have rice vinegar that is good too.
7. Assemble all your ingredients. To make a roll, lay your gim on a bamboo mat. Spread the rice over the bottom two-thirds of the gim.
8. Then, neatly arrange your ingredients on the rice. Using the mat, tightly make your roll! (If you don’t have a bamboo mat that’s fine, but it is harder to get the roll nice and tight.)
9. Repeat this process until you’ve used up all your ingredients.
Then, place your rolls in a frying pan on low heat and cook each side for about 5 seconds, this is just to help fuse the gim to the rice and keep your roll from unraveling.
10. Now cut! If you want to get that nice clean cross-section it is best to use a super sharp knife. Yay! You just made kimbap. Serve with some soy sauce and fresh kimchi and enjoy :)))

Post a Comment

0 Comments