Kimbap - korean seaweed curry rice

Kimbap - korean seaweed curry rice

Today is a quite hot sunny day, making this dish is probably the most reasonable.

I like this dish very much, because it is convenient, easy to eat, and above all is extremely rich, rice, meat, vegetables... Just 1 or 2 kimbadin is enough. Especially when going away or going to the picnic, it's just a box with water bag is absolutely assured about the food. To me, this dish really makes a great lunch too, because it can eat cold, so no need to go to the dining room to warm up the rice.

https://www.maangchi.com/photo/kimbap-tuna

Kimbap is not a strange food so I will not introduce much, pointing out the difference between Korean Kimbap and Japanese Sushi. However, there are some important differences. Kimbap is usually just mixed with low salt, sesame and sesame oil, and Sushi's rice is mixed with vinegar mixture, so sweet and sour. The ingredients for the Kimbap kernel are usually ripe, and are often spiced to have a sweet savory taste, while sushi can have fresh ingredients such as raw fish. Kimbap is often spiced up so it does not need to be added more soy sauce like in Sushi.

Now, we will see the ingredients and how to do this.

Materials (4-5 rolls)

Procedure

First of all, I will point out some additional notes on Kimbap's ingredients:

- Rice: If you buy rice seeds round, short for Sushi is good, otherwise ordinary rice is also used.

- For the kernel: I do not know if there are any regulations on the core elements that the Kimbap must include. But when I do it at home this part is usually quite comfortable, according to personal taste and according to the refrigerator (just as much leftover), as long as there are enough vegetables, much better. So the section I listed above is just a suggestion, the rest you change as you like. There is also another thing, if you can buy Danmuji (beet, yellow, sweet and sour) is very good because it helps the Kimbap to be much better (in my opinion).

- Bamboo blinds for Kimbap: If in Hanoi, I previously bought at the front of Ngo Van So street, the cut with Ba Trieu, quite cheap, about 20K / something, now probably up. I think in Daiso supermarket will probably sell. In other cities I do not know. However, when I was in Tarragona, I can buy in the Asian market or Chinese market. But actually, if anyone rolls or spring rolls do not need bamboo blinds, hand is not because I find Kimbap easier than the Vietnamese roll: d (or you fold a few sheets of paper with each to form a piece of paper a bit thick, and then use bamboo instead of bamboo).

- Finally, there is a "message" that with Kimbap, the two most characteristic flavors are the smell of seaweed (quite fishy) and the smell of sesame oil. These two are relatively "special", who are familiar and then like and very addicted (like myself), but unfamiliar people may find it difficult to eat. So if you are not used to these two smells, then consider a bit before doing it. Ah there is a tip is to use sesame roasted seaweed can help reduce the smell of seaweed, so you can add a little sesame sauce mixed with rice.

Attention to raw materials is all gone, now we do the main works of making kimbap:

Step 1. Clean rice. There are several formulas that teach you how to make water, but I think it will take all the nutrients in the bran layer outside the rice, so I vo and cooked like normal rice. Remember the water just right, so that the rice is not too crushed or too dry.

Step 2. While waiting for cooked rice, prepare the remaining ingredients.

1. Cut the carrots about 8-10cm long. Boil 1 large bowl of water, about 1 teaspoon of salt water to the water (so that the water is as salty as the soup). Put the carrot in about 1-2 minutes and then pick out, rinse the cool water, shock to drain. Mix 1/3 teaspoon salt & 2-3 drops of sesame oil (so that the carrots taste salty) (Figure 2-4)

2. Wash the spinach. Do the same as carrots (boil water, salt, past the.. ). Spinach cooked quickly, so just dipped in boiling water for 30 seconds -1 minutes can be removed. Then rinsing with cold water will help crispy and green vegetables. After the water, you squeeze or squeeze vegetables out of the water

3. Take 1 teaspoon of white sesame oil + 1 teaspoon black sesame oil on hot pan until fragrant.

4. Diced eggs with a little salt and pepper. Ripe (egg coated slightly slightly, when the roll will be more beautiful). Ripe eggs are then cooled and cut into long fibers.

5. Surimi stick can be cut in half or whole piece, as you like (if you do not use surimi stick can be replaced with sausage).

Step 3. The cooked rice is cooked with sesame seeds, about half a teaspoon of sesame oil and salt, so that the rice is fragrant with sesame oil and has a salty taste. Should use chopsticks to loosen the rice and mix the rice with sesame because of the spoon, if you do not know the hand will be easy to crush the grain. To cool down, until the rice is warm enough to be warm.

Step 4. Prepare ready-to-roll ingredients, including seaweed, rice, ingredients in the kernel, and bamboo blinds. Usually seaweed leaves will have slightly different slightly different sides, you face down the ball, put the face of the leaf upwards (sticky rice better than rice rolls are also more beautiful). Spread the rice leaves. This layer of rice should thin, the thickness of about 2-3 layers of rice seeds is moderate, because the kernel a lot, so if you make too much rice, the rice roll will be very large. Leave about 1cm at the tip of the leaf, the part that I will start rolling, and about 2-3cm at the end of the leaf. The rice and kernel in the formula will do about 4-5 rolls, you divide the rice and all. People should be very close, but do not overlap them all because it will be difficult to roll, just close and fit together.

Then I slowly rolled back. While scrolling, you can use bamboo blinds to press and tighten the hand. Since no one took a picture of me at the time, I found another illustrated picture for your reference. Actually, the description may sound complicated, but the book is very fast, so you can see all the rice cookers.

Image from: http://www.seriouseats.com/recipes/2009/07/how-to-make-kimbap-korean-sushi-recipe.html

After the roll is complete, there is one more step near the end of the oil is sesame oil outside the rice rolls. You can use a brush, or use clean hands (or gloves), to rub sesame oil all over the rice rolls. This will make the rice coil more delicious, and also more beautiful shade.

Well, now I can have it all. Taking the real food roll is sometimes a pleasure: d but if you want to be handy and compact, and more beautiful then you can cut into small pieces, thickness as you like (1.5cm range is relatively moderate). Note the sharp knife, and before cutting, apply a little oil on sesame oil to cut the pieces of rice for a beautiful break, avoid the nhé. Well, if you still see the light, it can be added with soy sauce (or soy sauce).

Have a look at my work!

Not so beautiful as my girls do but I have eaten it until the last piece!

Ha ha ha

Have a nice weekend.