FIRST NAME BOB LAST NAME KIM
- Samantha Lee
- May 8, 2017
- 2 min read
Kimbap
Kimbap is a sliced, bite-sized dish consisting of multiple ingredients that are typically eaten as side dishes. The name “kimbap” literally means dried seaweed sheets and rice, which are the two main ingredients. The other ingredients (cucumber, carrot, radish, etc) are chopped into thin, long slices and work in harmony to create a marvelous taste. The saltiness from the seaweed and sweetness from the radish dance in your mouth with every bite, making you want more.
The history of kimbap is not exact as there are two different theories of its origin. Some say that kimbap was derived from Japanese norimaki, a type of sushi, during the Japanese forced occupation of the 1900's. Because kimbap and norimaki look very similar, this theory is easily believable.
Though, others say that kimbap developed locally in Korea. It is stated that it was a tradition for people to roll rice and side dishes inside of sheets of seaweed.
Today, kimbap is often hard to differentiate from norimaki, though they are separate dishes created by two different countries.
Recipe:
Time: 45 minutes - 1 hour
Yield: 6 Servings
Ingredients:
1. 6 Gim (김) (Sheets of Dried Seaweed)
2. 2 Cups Bap (밥) (Cooked Rice)
3. 4 Eggs
4. 1 Packet of Pre-made Seasoned Burdock and Pickled Radish
5. ½ a Sliced Carrot
6. 1 Packet of Pre-made Fried Tofu
7. 1 Packet of Store Bought Crab Meat
8. 3 Sliced Cucumbers
9. 2 Teaspoons Sugar
10. 3 Teaspoons Vinegar
11. 2 Teaspoons Salt
12. 10 teaspoons Red Pickled Radish Extract
Instructions:
1. Mix the sugar, vinegar and salt.
2. Put the rice into a bowl and pour this mixture into the bowl gradually.
3. Knead the rice until the mixture has been evenly applied.
4. Put oil onto a pan and heat it for 20 seconds.
5. In the meantime, crack the eggs into a bowl and stir until they have blended thoroughly
6. Pour the eggs into the pan and fry them until the bottom side is ready
7. Flip the eggs to let the other side cook
8. Remove the eggs once they are ready and cut them into long, thin slices
9. Pull apart the crab meat to make it thinner
10. Slice the cucumbers and carrots and place them in separate bowls
11. Pour the red pickled radish extract into the carrot bowl and mix until it evenly coats the carrots
12. Prepare store-bought, pre sliced radish and burdock in separate bowls
13. Place a sheet of seaweed onto the rolling mat
14. Evenly spread a ball of rice over the sheet
15. Near the bottom of the sheet, place each ingredient evenly
16. Slowly roll the bottom of the mat upwards, creating a cylinder shape
17. Squeeze the roll firmly every few seconds to ensure that the roll does not fall apart
18. Once the rolling process is complete, cut the roll into 8 pieces
19. Enjoy!
תגובות