Kimbap - Korean Rice Roll

A bit time consuming to make, but well worth the efforts.  Koreans like to take kimbap for picnics since it's easy to pack and eat.  When I went to Korea for my brother's wedding, they took us to an adventure park called Ever Land.  My brother's wife's grandma made a whole bunch of kimbap and we had a swell time eating this on a park bench for lunch.  Nothing better than a day of riding roller coasters and eating kimbap!

Ingredients:

-2 cups of short grained rice

-10 sheets of seaweed

-400 grams of ground beef

-2 carrots, 3 eggs

-1 stick of Korean pickled radish

-Beef marinade: 7 tbsp soy sauce, 2 tbsp water, 2 tbsp sugar, 1 tsp minced ginger, 2 tsp minced garlic

-Seasoning for rice: 2 tbsp sesame oil, 5 tbsp vinegar, 2 tbsp sugar, 5 tbsp sesame seeds 



Leave an inch from the bottom without rice.

 Instructions:

-Marinade the ground beef with ingredients mentioned above for 1/2 hour.  Pan fry the meat until well cooked.

-Rinse rice until water runs clear.  Cook rice. Season with ingredients mentioned above. 

-Shred the carrot and saute in vegetable oil until soft. 

Use the inch from the bottom of seaweed to fold
over the beef, carrot, radish and egg.

-Mix the eggs + 2 tbsp water in a bowl.  Heat up oil in a fry pan and add egg.  Cook on both sides, like an omelet for a few minutes.  Let it cool and eventually chop up into 1/2 inch strips.

-Julienne the yellow radish.

-To roll the kimbap, spread the rice thinly on the seaweed sheet, leaving an inch from the bottom empty.

-Add the beef, carrots, radish and egg.

Use the bamboo roller to finish rolling the kimbap.

-Use the inch from the bottom of seaweed to fold over the beef, carrots, radish and egg. 

-Roll the remaining seaweed sheet with the bamboo roller.

-Cut the kimbap into 1/2 inch slices.

Optional:

-Any ingredients can be used in kimbap such as crab, spinach, cucumber, etc.

Mountain of kimbap!

Tips:

-Cover the bamboo wrapper with saran wrap so that the rice doesn't get caught in between the sticks.

-Use a very sharp knife and wet with water before cutting the kimbap roll.

Take out kimbap
for my mother-in-law.

My stash of kimbap.
Yum!