How To Make Kimbab

kimbab

 

Calling me a list of Korean "sushi" rice because at first glance, they resemble a list of western Japan that associate with sushi. But kimbap not considered fine or fancy fare in Korea, is actually a picnic and snacks that you eat with your hands. Traditional fillings include seasoned vegetables, eggs, meat and / or imitation crab, but these days anything. From Seoul to NYC, fillings ranging from cheap to fresh spicy. Kimbap is like a Korean version of the sandwich, you can change the fill to suit any food, taste or occasion.Prep Time: 30 minutesCook time: 40 minutesTotal Time: 70 minutesIngredients:

    Dried seaweed (nori) - 4 pieces
    2 cups cooked rice
    2 tsp sesame oil
    2 tsp salt
    Traditional fillings
    1 carrot, elongated
    zucchini, cut length
    2 eggs
    Beef (Bulgogi)
    Spinach 1 / 2 pounds, parboiled
    pickled radish, cut
    Imitation crab (optional)
    fish ball (optional)
    Popular filling Suggested Alternative:
    smoked salmon and cream cheese
    kimchi and cheese
    Spam, May, and vegetables
    ham and cheese
    Tuna salad with romaine lettuce and cheese
    fresh or seasoned vegetables for vegetariansPreparation:

•     When the rice is almost cooled, mixed with sesame oil and salt.

•     Stir fried carrots briefly in a pinch of salt.

•     Stir Fry Cucumber with a little salt.

•     Beat the egg yolks until evenly flat omelette and fried.

•     Cut cooked egg into long strips.

•     Bulgogi cooked according to recipe directions.

•     Using a bamboo sushi roller or a piece of tin foil, store dried seaweed shiny side down.

•     Spread about ½ cup rice to 2 / 3 of the gelatin, leaving the upper third naked (if you wet your finger or a spoon to pat the rice, you get less interference from the sticky).

•     Lay the first material down about 1 / 3 of the way up from the bottom of the gelatin.

•     Lay on top of other patches.

•     Roll from bottom (as if you were rolling a sleeping bag), pressing to make the fillings stay in.

•     As you continue to roll, pull it toward the tip of a bamboo mat.

•     Spread a very small drop of water on top of the roll to hold the seam together.

•     Set aside and continue on another sheet of gelatin.

•     Cut each roll into 7-8 pieces. click here to more information