How to make kimbap

Korean Gimbap

 

The ratio of rice to water is 1:1. I used about a cup and a half of rice in a mug, but there was still some left after packing 6 rows. I had some leftover ingredients, so I added 1 piece of hetbahn to make a total of 8 rows. If you use 4 paper cups of rice, you can pack about 8 to 9 rows.

 

Beat 3 eggs, add a pinch of salt and 2 tablespoons of water, make thick rolls like egg rolls, and slice them lengthwise.

 

Slice the carrots and blanch them in boiling water for 30 seconds, then rinse in cold water , drain, and season with salt. It is said that the key to bringing out the crunchy texture of carrots is to blanch them rather than fry them.

 

Turn and peel the cucumber and slice it into thin slices. At this time, the seasoning is not done separately. They say the seeds have a lot of moisture so they are not used.

 

Cut the fish cake into thick strips and fry in oil. Add half a tablespoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine , and half a cup of water and simmer over high heat for about 1 minute until the water boils down .

 

You can use ham as is, but I used it slightly poached. In the golden recipe, 2 pieces of ham were used, but I had some meat, so I added 1 piece of ham and half each piece of meat.

 

I used pickled radish and burdock that were sold as a set. If you are using raw burdock , peel 20 burdocks, cut them lengthwise, and simmer them with 2 tablespoons of sugar, 3 tablespoons of soy sauce, 3 tablespoons of cooking wine , 3 tablespoons of starch syrup, and half a cup of water.

 

Finally, when the rice is ready, mix the sesame oil and salt in a 3:1 ratio and let it cool.

 

When wrapping kimbap, spread the rice on the rough side of the seaweed. It is said that the appropriate amount of rice is about half a bowl of rice . Spread it out as thinly as possible.

 

Place half a layer of seaweed on top once more. It is said that the moisture released from the ingredients prevents the kimbap from becoming soggy and allows you to feel the texture of each ingredient.

 

Please put the filling ingredients in the following order: cucumber -> carrot -> burdock -> fish cake -> 2 pieces of ham -> fried egg -> pickled radish. I put in a lot of carrots and cucumbers, and there was a lot of fish cake , so I added about 2-3 burdocks, 1 ham, half a piece of meat, 1 egg slice, and 1 pickled radish. Now, roll it well using a roll.

 

Apply a little sesame oil to the kimbap. Apply a little sesame oil to the knife and cut gently as if sawing, and it 's done.