Kim Bap (Korean Rice Rolls) |
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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 4 |
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A yummy lunch my mom used to make for me. It can easily be adapted to suit your tastes. Serve with your favorite dipping sauce. Ingredients:
4 cups hot cooked rice |
1 teaspoon rice vinegar |
1/2 teaspoon soy sauce |
1/2 teaspoon dark sesame oil |
4 sheets kim fresh seaweed |
1 small carrot, julienned |
2 eggs, beaten |
10 ounces frozen spinach, thawed and drained |
1/2 teaspoon sesame oil |
1/2 teaspoon soy sauce |
4 slices pickled yellow radishes |
1 tablespoon sesame seeds, toasted |
Directions:
1. Let rice cool a bit.
2. Meanwhile, mix the rice with the vinegar, soy sauce, and sesame oil.
3. Fry eggs as if it were a pancake.
4. Cut egg into strips.
5. Mix spinach with sesame oil and soy sauce.
6. To assemble, put rice on a bamboo roller (I do not have one and it works fine, just not as pretty).
7. Spread rice over 2/3 of the sheet, lay carrots, spinach, and egg on top.
8. Sprinkle with sesame seeds and roll like a jelly roll.
9. Cut into 1/2 inch rounds.
10. You can adapt this to your own tastes, some people put imitation crab meat in them, I put marinated soy bean sprouts and cucumbers in mine, etc.
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