KIMBAP (SOUTH KOREA)


  • Seaweed (Nori) – 4 pieces
  • White Rice (sushi type rice preferred) – 2 cups
  • Sushizushi Vinegar – 4 tablespoons (or to taste)
  • Beef (cut into thin strips) – 0,44 lbs
  • Carrots – 2 pieces (julienne cut)
  • Spinach – 0,44 lbs (boiled and squeezed)
  • Danmuji (radish preservation) – 0,22 lbs  (cut into strips)
  • Eggs – 4 (make an omelette and cut into thin strips)
  • Soy Sauce – for serving
  • Sesame Oil – 2 tablespoons (to add to rice)
  • Salt – to taste


Rice Preparation: Wash the rice and cook it with 2.5 cups of water for 2 cups of rice. Once the rice is cooked, add sushizushi vinegar, sesame oil and a little salt and stir.

Preparation of Stuffing Ingredients: Marinate the beef with some soy sauce and sugar and then fry it. Cut the carrots into julienne and sauté them in a little oil. Boil the spinach, squeeze it and mix it with some salt and sesame oil. Beat the eggs, make a thin omelet and cut into strips.

Kimbap Wrap: Spread a seaweed leaf on a sushi mat or clean counter. Spread some rice on top, so that the rice covers two-thirds of the leaf.

On top of the rice, place the beef, carrots, spinach, danmuji and egg strips.

Using the sushi mat or ceramic film, gently roll the roll to tightly enclose the ingredients.

The wrapped roll is cut into 8 equal parts with a knife.

Service:

Kimbap is served with soy sauce or some wasabi. Repeat this process 4 times in total, 8 slices each, to make enough for 4 people.

ENJOY YOUR MEAL

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