김밥
Gimbap
Seaweed rice rolls
Ingredients
2 sheets seaweed (dried, nori)
1 cup (120g) short grain rice, cooking directions below
1 tsp (5ml) sesame oil
1 tsp (5ml) salt
Optional ingredients, filling
1/2 cucumber, cut into long strips
10oz (300g) of spinach, parboiled and shocked
2 pickled radish, cut into strips
1/2 medium sized carrot, julienned
2 cooked eggs. To cook, whisk in a small bowl. Heat a non-stick skillet to medium-low. Pour in eggs and rotate skillet til the bottom is evenly coated. Cook until firm (2 minutes), without flipping. Remove from skillet in 1 piece. Julianne or chiffonade.
4oz (230g) beef (bulgogi), cooked
Imitation crab
Serves 2
Step 1 - Cooking the Rice
Combine 3/4 cups uncooked rice and 1 cup water in a saucepan.
Soak the rice for 15 minutes.
Over medium-high heat, bring to a soft boil. Reduce heat to low. Cover and simmer for 20 minutes, until water is absorbed.
Remove from heated let stand covered, 10 minutes.
Step 2 - Roll the Seaweed and Rice
Using a bamboo sushi roller or a piece of plastic wrap, lay the dried seaweed shiny side down.
Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare. Tip: Dampen your fingers to keep the rice from sticking to your hands.
Lay the first ingredient down, about 1/3 of the way up from the bottom of the seaweed.
Lay the other fillings down on top.
Begin rolling the gimbap, starting at the bottom. Use the plastic wrap or sushi roller to help squeeze the roll.
As you continue to roll, pull the roll toward you to ensure it is tight.
Spread a tiny dab of water along the top seam to hold the roll together.
Set aside and continue with other seaweed sheets.
Using a sharp knife, cut each roll into 8 pieces. Each cut should be one, long motion.
Enjoy alone or with your favorite dipping sauce.