Kenny's recipe from SOuth KOREA
KIMBAP (recipe from book) Kimbap is like the Korean version of a sandwich- you can change the filling to fit any diet, palate, or occasion.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 70 minutes
Ingredients:
* Dried seaweed (nori)- 4 sheets
* 2 cups cooked rice
* 2 tsp sesame oil
* 2 tsp salt
* TRADITIONAL FILLINGS
* 1 carrot, julienned
* cucumber, cut into long strips
* 2 eggs
* beef (bulgogi)
* 1/2 pound of spinach, parboiled
* pickled radish, cut into strips
* imitation crab (optional)
* fishcake (optional)
* ALTERNATE POPULAR FILLING SUGGESTIONS:
* smoked salmon and cream cheese
* kimchi and cheese
* spam, mayo, and veggies
* ham and cheese
* tuna salad with romaine lettuce and cheese
* fresh or seasoned vegetables for vegetarians
Preparation:
1. When rice is almost cooled, mix with sesame oil and salt.
1. Stir fry carrots briefly with a dash of salt.
1. Stir fry carrots briefly with a dash of salt.
1. Stir fry cucumber with a dash of salt.
1. Whisk eggs until evenly yellow and fry into flat omelet.
1. Cut cooked egg into long strips.
1. Cook bulgogi according to recipe directions.
1. Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed shiny side down.
1. Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you'll get less of a sticky mess).
1. Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed.
1. Lay the other fillings down on top.
1. Roll from the bottom (as if you're rolling a sleeping bag), pressing down to make the fillings stay in.
1. As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
1. Spread a tiny dab of water along the top seam to hold the roll together.
1. Set aside and continue with other seaweed sheets.
1. Cut each roll into 7-8 pieces.