Kimbap
Kimbap is a Korean dish made by rolling rice, vegetables, and meat in seaweed sheets, then slicing into bite-sized pieces.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Short Grain Rice (cooked and cooled) | 3 | Cup |
| Seaweed Sheets (dried) | 5 | Count |
| Carrot (julienned) | 2 | Count |
| Cucumber (julienned) | 1 | Count |
| Spinach (blanched and squeezed) | 1 | Bunch |
| Egg (beaten and cooked into a thin omelet) | 3 | Count |
| Beef (thinly sliced and cooked) | 300 | Grams |
| Soy Sauce (for seasoning) | 3 | Tbsp |
| Sesame Oil (for seasoning) | 2 | Tbsp |
| Salt (for seasoning) | 1 | Tsp |
| Sugar (for seasoning) | 1 | Tbsp |
| Pickled Radish (cut into strips) | 5 | Count |
Instructions
- Cook the short grain rice and let it cool to room temperature.
- Season the cooked rice with sesame oil and salt, mixing gently.
- Prepare the vegetables: julienne the carrots and cucumber, blanch and squeeze the spinach, and cut the pickled radish into strips.
- Cook the beef slices with soy sauce and sugar until fully cooked.
- Beat the eggs, cook into a thin omelet, and slice into strips.
- Lay a seaweed sheet on a bamboo mat, shiny side down.
- Spread a thin layer of seasoned rice over the seaweed, leaving a 2 centimeter border at the top.
- Arrange a small portion of each filling ingredient (carrot, cucumber, spinach, egg, beef, pickled radish) horizontally across the rice.
- Using the bamboo mat, roll the seaweed tightly around the fillings, pressing gently to seal.
- Repeat the rolling process with the remaining ingredients.
- Slice each roll into bite-sized pieces and serve.
Prep
- Cook and cool the rice in advance.
Kitchen equipment
Bamboo Mat