Ingredients with Measurements:
- 4 cups cooked sushi rice
- 4 sheets of roasted seaweed (nori)
- 4 eggs
- 1 carrot, julienned
- 1 cucumber, julienned
- 1/2 lb. cooked ham, julienned
- 1/2 lb. imitation crab meat, shredded
- 1 tbsp. sesame oil
- 1 tbsp. soy sauce
- 1 tbsp. sugar
- Salt and pepper to taste
Special equipment needed:
- Bamboo sushi mat
- Plastic wrap
Step-by-step instructions:
1. In a small bowl, whisk together the sesame oil, soy sauce, sugar, salt, and pepper. Set aside.
2. In a non-stick pan, scramble the eggs until cooked through. Set aside.
3. Place a sheet of plastic wrap on top of the bamboo sushi mat.
4. Place a sheet of roasted seaweed on top of the plastic wrap.
5. Spread a thin layer of sushi rice on top of the seaweed, leaving a 1-inch border at the top.
6. Arrange the scrambled eggs, julienned carrots, cucumbers, ham, and shredded crab meat on top of the rice.
7. Drizzle the sesame oil mixture on top of the filling.
8. Using the bamboo mat, tightly roll the kimbap away from you, pressing gently to make sure it's tightly packed.
9. Repeat with the remaining ingredients.
10. Slice the kimbap into 1-inch thick pieces and serve.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
5. Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Total Fat: 10g
Saturated Fat: 2g
Cholesterol: 185mg
Sodium: 900mg
Total Carbohydrates: 60g
Dietary Fiber: 3g
Sugar: 8g
Protein: 18g
Substitutions for ingredients:
- Instead of imitation crab meat, you can use real crab meat or canned tuna.
- Instead of ham, you can use cooked chicken or beef.
Variations:
- You can add avocado, pickled radish, or spinach to the filling.
- You can use different sauces, such as spicy mayo or teriyaki sauce.
Tips and tricks:
- Make sure to tightly roll the kimbap to prevent it from falling apart.
- Wet your hands with water when handling the sushi rice to prevent it from sticking to your hands.
- You can use a sharp knife to cut the kimbap into slices.
Storage instructions:
- Wrap the kimbap tightly in plastic wrap and store in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, wrap the kimbap in damp paper towels and microwave for 30 seconds.
Presentation ideas:
- Arrange the kimbap slices on a platter and garnish with sesame seeds or chopped scallions.
Garnishes:
- Sesame seeds
- Chopped scallions
Pairings:
- Miso soup
- Edamame
- Seaweed salad
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed rice
Troubleshooting advice:
- If the kimbap is too loose, you can use more rice to pack it tightly.
- If the seaweed is too brittle, you can lightly toast it over an open flame.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before handling food.
- Store the kimbap in the refrigerator and consume within 2 days.
Food history:
- Kimbap is a popular Korean dish that originated in the early 20th century.
Flavor profiles:
- The kimbap is savory, slightly sweet, and has a crunchy texture from the vegetables.
Serving suggestions:
- Serve the kimbap as a snack or as part of a Korean meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Korean