Kimbap (Korean Seaweed Rice Rolls)
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Kimbap (Korean Seaweed Rice Rolls)
Yield: 3 Author: Chakriya's Kitchen
PREP TIME: 35 MIN COOK TIME: 25 MIN TOTAL TIME: 1 HOUR
INGREDIENTS
For Rice
3 cups steamed Japanese rice
1 tbsp sesame oil
¼ kosher salt
For Carrot
1 medium carrot, julienned
1 tsp kosher salt
½ tsp sesame oil
For Spinach
8 oz spinach
1 tsp sesame oil
1 tsp minced garlic
For egg
3 eggs, beaten
A pinch of kosher salt
For Beef
½ lb strip steak, cut into long strips
2 tbsp soy sauce
1 tbsp sugar
1/4 ground black pepper
1 tsp minced garlic
1 tsp sesame oil
Other
6 roasted seaweed sheets
1 cucumber, cut into long strips
6 long strips of pickled radish (Danmuji)
½ cup chopped kimchi
Cooking oil
Roasted sesame seeds
INSTRUCTIONS
Place 3 cups Japanese steamed rice in a medium mixing bowl, then sprinkle 1/4 tablespoon kosher salt and 1 tablespoon sesame oil over the rice. Gently mix with your hand or wooden spoon. Cover the rice and set it aside.
In a small mixing bowl, add the carrot and sprinkle 1 teaspoon kosher salt. Mix well and let it sweat.
Meanwhile, bring a pot of water to a boil and add the spinach. Cook the spinach for about 30 seconds, take it out, and rinse with cold water. Gently squeeze out excess water from the spinach and place it into a small mixing bowl. Add 1 teaspoon minced garlic and 1 teaspoon sesame oil. Mix well with your hand and set it aside.
Marinate the steak with 2 tablespoons soy sauce, 1 tablespoon sugar, 1/4 teaspoon ground black pepper, 1 teaspoon minced garlic, and 1 teaspoon sesame oil. Mix well with your hand, and set it aside to marinate.
Crack 3 eggs into a mixing bowl and add a pinch of kosher salt. Beat it well.
In medium heat large pan, add a little bit of cooking oil to spread all over the pan. Then add the beaten egg and spread the egg to fill the pan. Turn to low heat. When the bottom of the egg is cooked, flip it over to cook the other side for 10 seconds. Remove the egg quickly from the pan and let it cool down. Then cut it into long strips. Set it aside.
Rinse the carrot with cold water. Squeeze out excess water from the carrot, then heat the pan and sauté for about 1 minute. Take it out into a plate or a bowl and set it aside.
Heat a pan over medium-high heat and cook the marinated steak. Stir and cook for about 5 minutes. Take it out from the pan to a small plate.
Get ready to roll the Gimbap by laying out all the ingredients such as rice, seaweed sheets, egg strips, beef, spinach, carrot, pickled radish strips, cucumber strips, and chopped kimchi.
Place a sushi seaweed sheet on a bamboo sushi rolling mat. Make sure the seaweed sheet shiny side is down. Then evenly spread some cooked rice over the seaweed sheet. Make sure to leave about 2 inches of seaweed sheet uncovered with the cooked rice.
Place a few pieces of beef, 2 to 3 egg strips, spinach, carrot, 1 long strip pickled radish, 2 cucumber strips, and some chopped kimchi. Use both hands to roll the Kimbap.
Remove the roll from the bamboo sushi rolling mat. Repeat 5 more times with the remaining ingredients.
Put some sesame oil on the finished rolls and sprinkle some sesame seeds. Cut each roll into bite-size pieces and transfer to a plate.
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