Kimbap is a Korean snack that Korean mothers often make for their kids for field trips. It's also common to make them for picnics and outings. We just made it for dinner today because I was running out of ideas of what to cook for dinner. Hey, if you know some good recipes, e-mail them to me.
Ingredients used tonight:-Cooked rice seasoned with salt and Sesame oil
-Sushi seaweed laver (found in Asian groceries)
-Pickled Radish
-Imitation crab meat, fried without salt
-Fried and salted eggs (beat eggs and make a thin pancake and cut into thin long strips)
-Thin strips of carrots, fried and salted. Be careful to not overcook.
-Korean sausage, also fried without salt(We didn't have any on hand so we used fried tofu. You can use ground beef or what not.)
How To:
First, cut everything in long strips about 1/4 of an inch.
Saute almost everything in oil including the imitation crab, carrots, eggs, sausage and a few dashes of salt. Don't fry the cucumber or radish! Okay, not all of the ingredients are typically fried, but my mother-in-law does and trust me, it tastes better.
Pickled radish can come in a fluorescent yellow color, but I chose the undyed.
Now for the hard part: make a thin layer of rice on top of the dried laver. Best results come from using fingers.
Pile up the fillings, but be careful to not put too much or your roll will rip!
Roll tightly.
Bamboo mat makes a tight roll, but it's not necessary. Plastic wrap also works in a pinch.
Voila!
Cut. I hear a wet knife works best.
Eat!Warning: This gets spoiled easily so finish all or store fillings in fridge to make the next day.
Quotes from the evening:
"You should name your blog "Kimbap" because all the colorful people in our family still are all together as one." Can you guess who said this?
Me thinks husband is becoming a photo pimp.
Koko sees me eyeing her roll and says, "Umma, you can have two bites." Ah, the generosity of children!
Check out ZenKimchi's kimbap-making blog which is probably more standard fare and has better lighting than my pics and then this is a video how-to. Plus have fun looking at this delicious tuna variation. If you're pregnant of nursing, you probably shouldn't be eating tuna because of the bpa in canned foods plus the mercury. Ditto for children. I love tuna. Sigh.
4 comments:
As promised http://rapidrecipes.wordpress.com/2008/11/10/easy-empanadas/
Shannon
My kimbap taste is tightly attuned to what I had as a child, which means white rice, dyed-yellow radish, lots of egg, and sliced-up sausage (and by that I mean hot-dog meat). Simple, but tough to get the right ratio of ingredients down. The healthier combinations of ingredients these days (with less egg) just don't appeal to me as much.
If you do have a cool place to keep kimbap -- difficult in the summer, I know -- I'd go for that as the fridge tends to harden the rice (just as bread tends to get stale). Of course, the batch of kimbap ideally should all be consumed by the group (for an outing or whatnot) not too long after it's been made.
Try to make Kimpap with beef(grinding one), cheese, or Kimchi, also a sesame leaf and mayonnaise. It's something different.
Just wanted to say hello by this way. I am so happy that I found your blog! I also love korea food (my mom is korean) and have 2 small kids and like to get inspired of Montessori. Your recipe for kimbap is great. I do it same way. Also adding leftovers like other banchan (spinache is delicious) or bulgogi as filling is nice! Or salmon and avocado. Oh I think I konw what I will do tomorrow :-) By the way, do you know some other nice bento recipes? Best regards from Norway PS: I described bento and mandoo in my blog
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