Sushi Maki, Bibimbap Beef, 1 Each

Piece of cake kimbap (Korean sushi roll) recipe!

Today I'm sharing an easy kimbap recipe. In Korea, we telephone call it Yachae Kimbap (야채 김밥). Information technology means vegetable kimbap and this is the well-nigh basic kimbap variety available in Korea.

While the name indicates that it's vegetable oriented, it's not necessarily a vegetarian kimbap.

It does include some processed meat such as Korean ham and simulated crab meat. But if you lot're afterwards vegetarian kimbap, y'all can but omit these and mayhap add some cooked seasoned tofu.

This easy kimbap somewhat resembles California scroll, but every bit you can gather they do gustation different. In my opinion, like shooting fish in a barrel kimbap has more savory and subtle flavor than California curl.

Anyway, kimbap is a popular picnic food in Korea. I always looked forward to my school picnic day considering my mom would get up early and brand these delicious rolls for me. Our kitchen smelled like toasted sesame oil all forenoon.

I hope yous endeavour my recipe soon!

P.Due south. Don't forget to check my other kimbap recipes also! These are more fancier varieties in my stance. Enjoy! –

• Bulgogi Kimbap
• Tuna Kimbap
• Inari Curl

Ingredients for Easy Kimbap (Makes 4 rolls)

• 4 stale seaweed sheets (gim / sushi nori)
• 120g / 4.2 ounces spinach (regular or babe spinach)
• 2 eggs, beaten
• 1/two carrot (120g / 4.2 ounces), julienned
• 2 to 4 imitation crab sticks (depending on the length), cut in half length ways
• 4 sticks of BBQ Kimbap ham, cutting into long strips if you didn't buy the pre-cutting version (available at a Korean grocery store)
• iv yellow radish pickle (danmuji), cut into long strips if you didn't buy the pre-cut version (available at a Korean / Japanese grocery store)
• (optional) 12 strips seasoned edible burdock root (available at a Korean grocery shop. Yous tin buy the i that'due south packaged together with yellowish radish pickle like this picture. It's likewise sold individually.)

• 2 i/2 cups cooked short grain rice
• 2 Tbsp sesame oil, divided
• 3/8 tsp fine sea salt (or more to taste), divided

*1 Tbsp = fifteen ml, 1 Loving cup = 250 ml

Alternative Ingredients / Substitution

• Spinach -> cucumber
• Korean kimbap ham -> sliced double smoked ham (no further cooking needed)
• Sliced cheese or cream cheese
• Bulgogi (Korean BBQ beef)
• Kimchi
• Yubu (inariage)

How to Brand Kimbap

1. Rinse the spinach and parboil it in speedily boiling water (xxx seconds to 1 infinitesimal). Bleed the water away and run some common cold water over the spinach. Gently clasp the spinach to remove any excess water. Put the spinach into a bowl. Add together i/eight tsp salt and i/2 Tbsp sesame oil then mix them well.

ii. Pre-estrus a pan/skillet. Add a pocket-size nuance of cooking oil and spread it around the pan. Add the beaten egg and cook both sides well over medium estrus. Identify the egg omelette on a cutting board and cut it into long strips.

3. In a heated pan, lightly cook the carrots, crab sticks and kimbap ham (about 1 min per ingredients), separately, and over medium heat. (Some people employ these raw, only I adopt cooking them first for my kimbap.)

4. Place the cooked rice into a mixing bowl then add one/2 Tbsp sesame oil and 1/4 tsp fine sea salt (or more to taste). Mix them well with a rice spatula.

v. Get together all the kimbap ingredients at the 'kimbap rolling station'. This makes it easy to get together.

6. Place one dried seaweed canvass on the bamboo mat (shiny side down). Put the rice on the seaweed sheet then spread it evenly and thinly to embrace virtually 2/3 of the seaweed. (Leave about 5cm / ii inches gap at the top of the seaweed).

7. Now fill the seaweed with the filing ingredients. Make sure you evenly use the ingredients and then that you're not short of them later.

Watch How I Roll My Kimbap

Identify one yellow radish pickle at about 1/3 point of the seaweed then add together three burdock strips, one ham strip, one crab stick effectually it. And so pile upward a few eggs strips, carrot sticks, and some spinach. Then scroll the seaweed.

If the seaweed doesn't stick, paste some water on the gap you left in stride six. You can also apply a few grains of cooked rice in this gap. Set the rolled kimbap bated.

8. Echo the step six and vii with the remaining ingredients.

9. Line upwardly all kimbap on a cutting lath and paste some sesame oil (1 Tbsp) effectually the seaweed surface. Slice kimbap into bite size pieces. Serve.

How to Serve

You normally serve kimbap with sliced yellow radish pickles. It doesn't require a dipping sauce like sushi rolls do. However, if you want, you tin can serve it with some soy sauce.

How to Store

• Sliced kimbap in an air tight container tin exist refrigerated for several hours without compromising the flavor and the texture. Nonetheless, if you shop these kimbap overnight, the rice volition most likely go dry.
• If planning on eating information technology the next 24-hour interval, store kimbap unsliced and keep them well packaged in the refrigerator. Leave at room temperature about xxx mins prior to serving then slice. Even with this effort, kimbap rice could still become dry, but less then storing sliced kimbap. Therefore, information technology'south all-time to eat information technology all upwards on the day you go far.
• Many Koreans glaze day old kimbap in browbeaten egg mixture and pan fry them starting time before eating them. Information technology is supposed to disguise the dryness of the kimbap.

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• ▢ 4 stale seaweed sheets (gim / sushi nori)
• ▢ 120 thousand spinach (four.two ounces), regular or baby spinach
• ▢ 2 eggs , beaten
• ▢ 1/2 carrot (120g / 4.2 ounces), julienned
• ▢ 2 to 4 imitation crab sticks (depending on the length), cut in half length ways
• ▢ four sticks BBQ Kimbap ham , cut into long strips if you didn't buy the pre-cut version (available at a Korean grocery store)
• ▢ 4 xanthous radish pickle (danmuji), cutting into long strips if you didn't purchase the pre-cut version (bachelor at a Korean / Japanese grocery shop)
• ▢ 12 strips seasoned edible burdock root (optional), (available at a Korean grocery shop. You lot tin can buy the one that's packaged together with yellowish radish pickle like this picture. Information technology's also sold individually.)
• ▢ 2 i/two cups steamed brusk grain rice
• ▢ 2 Tbsp sesame oil , divided
• ▢ 3/8 tsp fine body of water common salt (or more to taste), divided

• Rinse the spinach and parboil information technology in quickly boiling water (30 seconds to 1 minute). Drain the water away and run some cold h2o over the spinach. Gently squeeze the spinach to remove any excess water. Put the spinach into a bowl. Add 1/8 tsp table salt and ane/2 Tbsp sesame oil then mix them well.
  

• Pre-heat a pan/skillet. Add a small dash of cooking oil and spread it around the pan. Add the beaten egg and cook both sides well over medium heat. Place the egg omelette on a cutting lath and cut it into long strips.
  

• In a heated pan, lightly melt the carrots, crab sticks and kimbap ham (about one min per ingredients), separately, and over medium oestrus. (Some people use these raw, but I adopt cooking them first for my kimbap.)
  

• Place the cooked rice into a mixing bowl then add i/2 Tbsp sesame oil and 1/4 tsp fine sea salt (or more to taste). Mix them well with a rice spatula.
  

• Gather all the kimbap ingredients at the 'kimbap rolling station'. This makes it easy to assemble.
  

• Identify one dried seaweed canvass on the bamboo mat (shiny side downward). Put the rice on the seaweed sail then spread information technology evenly and thinly to cover about 2/3 of the seaweed. (Leave about 5cm / two inches gap at the acme of the seaweed).
  

• At present make full the seaweed with the filing ingredients. Make sure you lot evenly use the ingredients and so that you're not curt of them afterward.
  

  Here's how I do it. (A curt video pedagogy inside the post above.) Place one xanthous radish pickle at about ane/iii point of the seaweed so add three burdock strips, one ham strip, one crab stick around information technology. Then pile up a few eggs strips, carrot sticks, and some spinach. Then roll the seaweed.
  

  If the seaweed doesn't stick, paste some water on the gap you left in step half-dozen. You can besides utilize a few grains of cooked rice in this gap. Set the rolled kimbap bated.

• Repeat the footstep vi and vii with the remaining ingredients.
  

• Line up all kimbap on a cutting board and paste some sesame oil (i Tbsp) effectually the seaweed surface. Slice kimbap into bite size pieces. Serve.
  

Calories: 259 kcal | Carbohydrates: 36 g | Protein: 6 g | Fat: 9 g | Saturated Fat: 1 thou | Cholesterol: 82 mg | Sodium: 332 mg | Potassium: 261 mg | Vitamin A: 4205 IU | Vitamin C: viii.nine mg | Calcium: 49 mg | Fe: 3 mg

The diet data shown is an estimate provided past an online nutrition figurer. It should not exist considered a substitute for a professional nutritionist's communication.

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Source: https://mykoreankitchen.com/easy-kimbap/