Wednesday, October 13, 2010

Korean Sushi - (Kim Bap)

What is kimbap? 
It's a popular Korean dish made typically for lunch boxes or on the go food.  Although kimbap travels well, I would say 1-2 days, it's best eaten fresh.  It's made with steam rice, seaweed, raddish, egg, spinach, carrots, fish cake or ground beef.  It looks like sushi, but everything about it is 100% cooked.

Korean Sushi - (Kim Bap)
Serves 3-4.

4 c. steamed short grain rice
1 block of fish cake
1 bundle of spinach
1/4 c. carrots, julienned
3 eggs
unsalted seaweed laver

1 package pickled yellow raddish
sesame oil
sushi rolling mat
plastic saran wrap


First cook the rice.  For 2-1/2 c. of uncooked short grain rice makes about 4 c. of steamed rice.

In the meantime prepare the ingredients for the kimbap.  

Once your rice is cooked, mix in the 1 t. of rice vinegar, 1/2 t. sugar and a 1/2 t. salt.  Then set aside to cool down the rice.  I put my rice in the refrigerator to shorten the cooling process.

Prepare all your ingredients on a large plate

1.  Blanch the spinach leaves, drain the water and squeeze out any excess water from the spinach with your hands.  Set aside to cool.  Then mix a dash of sesame oil and a pinch of salt to give it flavor.

2.  In a medium skillet, cook the julienned carrot with a dash of olive oil and a pinch of salt for 3 minutes over medium high heat, set aside for later. 

3.  In a small bowl, mix the egg yolk and whites together with a fork.  Add a pinch of salt.  In the same skillet, pour the egg mixture and cook like a pancake.  After it's cooked slice them into strips and set aside.

4.  Slice the block of fish cake into long strips.  Fish cake can be found at your local asian market.  Cook them for 3 minutes until lightly golden, set aside for later. 

5.  Slice the pickled yellow raddish into long strips.   The pickled yellow raddish can be found at your local Korean/ asian market.  If you don't have this, you can substitute it for pickle and taste just as yummy.

After all the ingredients have been prepared and laid out, get ready to make kimbap!

1.  Roll out the sushi mat and cover it with a plastic saran wrap (optional).  Before you get your hands sticky, get a bowl of water to dip your hands from time to time to prevent the rice from sticking and makes it much easier to spread out the rice onto the seaweed.   Take a large scoop of rice and spread it out thin on the seaweed as much as you can. 

2.  Now you can finally start filling up your kimbap with all the ingredients that you've prepared!  Don't put too much filling or it will be difficult to roll your kimbap and it will just fall apart later.  Line up the ingredients a little lower than the center.  Then start rolling, but roll it close and tight. 

3.  After you have rolled out your kimbap you can brush the outside with a touch of sesame oil (optional).  Take a sharp long knife and damp it with water so it can cut through the kimbap easily.  Holding the mid section slice them into bite size sushi rolls.  Try to do this with only 4 strokes to cut through, if you saw it, it may tug if that makes sense.  To get nice clean cuts, I damped my knife every 2-3 times.

4.  Arrange the kimbap on the plate.  And waHhLLaa~! Brunch -or- lunch is served!



- susy - said...

dammit kim! i wish you lived in san francisco. i would help you eat all this food you are making hahahaha.

my only problem with making sushi or even kimbap is that i suck at the rolling part. could you maybe do some photos while actually cooking? i know it's kind of tough since you'd have to stop and wash your hands etc etc but i'd greatly appreciate it!!!!

kim said...

Susy, I wish I lived in SF too! haha They have so many great places to eat. Next time, I will take step by step pictures when I make kimbap, but it'll be a different kind of kimbap. Stay tune! :)

MrsKalila said...

im enjoying your blog! since im not too familiar with some of this food, do you mind taking pics of the ingredients packaging in future posts? also, perhaps a few step by step photos too?

can you also show what the block of fish cake packaging looks like so i know what to look for when grocery shopping?

thank you!

Kim said...

Hi Kalila! Thank you :). I will post the ingredients and step-by-step photos when I make korean food next time. I already toss the packaging for the fish cake, but I will take a picture of it next time I buy it. Thanks for dropping by! :D

jilliandanica said...

I'm enjoying your blog, especially because I love Korean food! Can't wait to see what else you have in store. nom nom nom.

Kim said...

Hi jilliandanica! That's great me too! I will be posting more korean dishes, but lately I been making random things. Thank you for dropping by! :)

Reeni said...

I love your version of sushi! I'd be happy to find that in my lunch box. Delicious!

Kim said...

Hi Reeni! Thanks! I love lunch box meals, its like opening a gift with little goodies inside :)

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