Kimbap 김밥 – rolling out of sushi’s shadow

16 Nov

Kimbap 김밥 is a Korean dish made from rice, meat and vegetables, rolled in seaweed and cut into bite-sized slices. Although it resembles the better known Japanese sushi, which in the West is found fancy, it’s actually picnic and snack food, something that you eat as a light lunch with your hands. Traditional fillings include seasoned vegetables, egg, meat and crab-meat, but you can pretty much put whatever you want into them.

4 cups of cooked rice,
a package of seaweed,
a package crab-meat,
1 big or 2 small cans of tuna,
1 carrot,
1 cucumber,
1 avocado,
1 clove of garlic (chopped),
1 green onion (chopped),
soy sauce,
sesame oil.

In a large bowl, combine cooked rice with a sauce made from 1/2 tablespoon of sugar, 1/2 teaspoon of salt, 1 tablespoon of vinegar. Let it cool down to room temperature.

Cut crab-meat, carrot, cucumber and avocado intro strips. Lightly sauté carrot with some sesame oil.

Remove the oil from canned tuna and put the meat on a heated pan. Add some sesame oil and cook for about 2 minutes. Add 1 tablespoon of soy sauce, 1/2 tablespoon of sugar, 1 clove of chopped garlic and 1 teaspoon of ground pepper. Cook for 3 more minutes, stirring constantly. Turn off the heat. Add chopped onion, 1 tablespoon of sesame oil and some roasted sesame seeds.

Put a sheet of seaweed on a bamboo mat and spread on it a thin layer on rice. Leave a little room at the bottom without rice, around 1cm, because this makes wrapping it a lot easier. Place 2 teaspoons of tuna on top of the rice. Add whatever ingredients you have towards the bottom.

Roll it up gently with your bamboo mat. Using a sharp knife, cut the ready rolls into 2cm thick pieces.


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