Kimbap

Ingredients

• Brown rice

  Long-grain, raw

  3 cup or 555g

• Rice wine vinegar

  2 tbsp or 30g

• Sugar

  White, granulated sugar

  4 tsp or 17g

• Salt

  Table

  1 tsp or 6g

• Spinach

  Raw

  1 bunch or 340g

• Salt

  Table

  ⅓ tsp or 2g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Carrots

  Raw

  1 medium or 61g

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Burdock root

  Raw

  100g

• Water

  Plain, clean water

  1 cup or 237g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Kotterin Mirin

  Kikkoman

  1 tablespoon or 100g

• Egg

  Whole, fresh eggs

  4 medium or 176g

• Salt

  Table

  0.001 cup or 0.4g

• Soy sauce

  Regular sodium, Shoyu

  3 tsp or 16g

• Rice wine vinegar

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Honey

  1 tsp or 7g

• Garlic

  Raw

  1 tbsp or 9g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Toasted Seaweed Nori

  Yamamotoyama - Walmart

  6 sheets or 8g

• Korean Pickled Radish (daanmuji)

  4 servings or 400g

Directions

1. (source: https://kimchimari.com/kimbap/)
2. Wash rice and cook (use less water than usual to make drier rice) Mix vinegar, sugar, salt and season rice by mixing it altogether. Cool in a large bowl. Rice should not be hot when you make the kimbap.
3. Wash, peel burdock root and cut into lengths of the kimbap/Sushi bamboo mat. Cut burdock into thin strips. In a pan, add burdock root and 1 C water and bring to boil. Lower to med heat and cook for 5 min. Add soy sauce, sugar and mirin to pan and simmer for 10 more min. or until the sauce has almost evaporated like below: Let it cool.
4. Wash spinach, blanch them in salted water. Put blanched spinach in cold water to stop further cooking. Squeeze excess water from spinach and season with salt, sesame oil and sesame seeds.
5. Julienne cucumbers and carrots. Sauté carrots in oil and season with salt. Cool.
6. Whisk eggs, season lightly with salt and pour eggs into oiled frying pan over medium low heat. Wait a couple min until the edges are cooked. Fold both sides (1/3 width) into the center and make an omelette. Once omelette has cooled down, cut into strips.
7. Season ground beef with soy sauce, sugar, garlic, sesame oil, wine and black pepper. Sauté until fully cooked.
8. Open package of pickled radish – Dahnmuji (???) and drain the liquid. Gather all ingredients and now we are ready to make some gimbap! Layer seaweed on bamboo mat, spread rice and put all stuffing ingredients on the rice. See my post for more details on how to make the roll.
9. Finish the kimbap by brushing the outside with sesame oil. It will keep the kimbap moist and shiny. Cut kimbap into 3/4 in (2 cm) thickness.