Korean Cuisine Korea Kitchen Food Recipe

Kim Bap


4 cups hot cooked short grain rice (don’t use long grain rice, you need rice that will stick to each other)
1 teaspoon rice vinegar
½ teaspoon soy sauce
½ teaspoon dark sesame oil
4 sheets kim dried seaweed
1 small carrot, julienned
2 eggs, beaten
10 oz spinach, thawed and drained
½ teaspoon sesame oil
½ teaspoon soy sauce
4 slices pickled yellow radishes
1 tablespoon sesame seed, toasted
(Note: Rice cooks best in a rice cooker, mostly sticky rice. You should boil the spinach until it is tender and sauté it slightly with sesame oil and sesame seeds to give it some added flavor. Also you should sauté the carrots to soften them up a little. But keep the cucumbers raw. This is just the way my mother did it.)
1. Let rice cool a bit.
2. Mix the rice with the vinegar, soy sauce and sesame oil.
3. Fry eggs as if it were a pancake.
4. Cut the egg into strips.
5. Mix the spinach with sesame oil and soy sauce.
6. Take one sheet of kim and place it on a bamboo roller. (If you don’t have a roller, you can still make it. It’s just a lot harder to roll if you’re doing this for the first time.)
7. Spread rice over 2/3 of the kim, placing your vegetables, eggs and meat on one side of the sheet of kim. (Don’t add a lot of items all at once. That’s why it’s suggested to use long vegetables since you can cut them in long strips and place one strip into the roll.)
8. Sprinkle with sesame seeds and roll up the wrap. (You can actually add the sesame seeds to your rice right away instead of sprinkling them on every roll you make.)
9. Cut into ½ inch rounds.
Using this recipe, you should be able to make 4 rolls.
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