Ingredients with Measurements:
- 4 cups cooked short-grain rice
- 1/2 lb. beef sirloin, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp. brown sugar
- 1 tbsp. sesame oil
- 1 tbsp. rice vinegar
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1/4 tsp. black pepper
- 4 sheets of roasted seaweed
- 1 carrot, julienned
- 1 cucumber, julienned
- 4 eggs, beaten
- 2 tbsp. vegetable oil
- Salt, to taste
Special equipment needed:
- Bamboo sushi mat
Step-by-step instructions:
1. In a bowl, mix together soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, minced ginger, and black pepper. Add beef slices and marinate for at least 30 minutes.
2. Heat a non-stick pan over medium heat. Add vegetable oil and beaten eggs. Cook until set, then flip and cook for another minute. Transfer to a plate and slice into thin strips.
3. In the same pan, cook marinated beef until browned and cooked through. Set aside.
4. Lay a sheet of roasted seaweed on top of a bamboo sushi mat. Spread a thin layer of cooked rice on top, leaving a 1-inch border at the top.
5. Arrange beef, egg strips, carrot, and cucumber in a line on top of the rice.
6. Using the sushi mat, tightly roll the seaweed sheet into a cylinder shape. Wet the border with water to seal the roll.
7. Repeat with the remaining seaweed sheets and ingredients.
8. Slice each roll into bite-sized pieces.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4
Nutritional information:
Calories: 480
Fat: 14g
Carbohydrates: 68g
Protein: 21g
Sodium: 1020mg
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken, pork, or tofu.
- Carrot and cucumber can be substituted with any vegetables of your choice.
Variations:
- Add avocado slices for a creamier texture.
- Use brown rice instead of white rice for a healthier option.
- Add a dollop of gochujang (Korean chili paste) for a spicy kick.
Tips and tricks:
- Wet your hands with water when handling the rice to prevent it from sticking.
- Use a sharp knife to slice the rolls cleanly.
- Serve with soy sauce and wasabi for dipping.
Storage instructions:
Store leftover kimbap in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Microwave leftover kimbap for 30 seconds or until heated through.
Presentation ideas:
Arrange sliced kimbap on a platter and garnish with sesame seeds and chopped scallions.
Garnishes:
Sesame seeds and chopped scallions
Pairings:
Serve with Korean side dishes such as kimchi, pickled vegetables, and japchae (stir-fried glass noodles).
Suggested side dishes:
Kimchi, pickled vegetables, and japchae (stir-fried glass noodles)
Troubleshooting advice:
- If the rice is too dry, add a splash of water and mix well.
- If the seaweed sheet breaks, use another sheet to wrap around the roll.
Food safety advice:
- Marinate the beef in the refrigerator to prevent bacterial growth.
- Wash your hands and utensils thoroughly before and after handling raw meat.
Food history:
Kimbap is a popular Korean snack food that originated in the early 20th century. It was inspired by Japanese sushi rolls and adapted to Korean tastes with the addition of bulgogi and other Korean ingredients.
Flavor profiles:
Savory, sweet, and slightly tangy
Serving suggestions:
Serve as a snack or light meal.
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Region: Korean