Ingredients with Measurements:
- 4 cups cooked short-grain rice
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 6 sheets of seaweed
- 1 carrot, julienned
- 1 cucumber, julienned
- 1 red bell pepper, julienned
- 1 avocado, sliced
- 1/2 pound cooked crab meat
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 tablespoon sesame seeds
Special equipment needed:
- Bamboo sushi mat
Step-by-step instructions:
1. In a small bowl, mix together the rice vinegar, sugar, and salt. Add the mixture to the cooked rice and stir until well combined.
2. Lay a sheet of seaweed on top of the bamboo sushi mat.
3. Spread a thin layer of the seasoned rice onto the seaweed, leaving a 1-inch border at the top.
4. Arrange the julienned carrots, cucumbers, red bell pepper, avocado, and crab meat in a line in the center of the rice.
5. In a small bowl, mix together the gochujang, soy sauce, sesame oil, sugar, rice vinegar, and water. Drizzle the sauce over the filling.
6. Sprinkle sesame seeds over the filling.
7. Use the bamboo mat to tightly roll the kimbap, starting from the bottom edge.
8. Repeat with the remaining ingredients.
9. Slice the kimbap into bite-sized pieces.
Time:
Preparation time: 30 minutes
Cooking time: N/A
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 40mg
Sodium: 800mg
Total Carbohydrates: 60g
Dietary Fiber: 5g
Sugar: 8g
Protein: 14g
Substitutions for ingredients:
- Instead of crab meat, you can use cooked shrimp or canned tuna.
- If you don't have gochujang, you can use sriracha or another hot sauce.
Variations:
- You can add other vegetables to the filling, such as spinach, scallions, or pickled radish.
- Instead of crab meat, you can use cooked chicken or beef.
Tips and tricks:
- Wet your hands with water before handling the rice to prevent it from sticking to your hands.
- Use a sharp knife to slice the kimbap.
- Serve with extra gochujang sauce on the side for dipping.
Storage instructions:
- Store leftover kimbap in an airtight container 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 sliced kimbap on a platter and garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Serve with a side of kimchi and miso soup.
Suggested side dishes:
- Kimchi
- Miso soup
- Edamame
Troubleshooting advice:
- If the seaweed is too dry and brittle, lightly dampen it with a damp paper towel before using.
Food safety advice:
- Make sure all ingredients are cooked and cooled properly before assembling the kimbap.
- Store leftover kimbap in the refrigerator and consume within 2 days.
Food history:
- Kimbap is a Korean dish that originated in the early 20th century. It was inspired by Japanese sushi rolls but adapted to Korean tastes and ingredients.
Flavor profiles:
- Spicy, savory, umami
Serving suggestions:
- Serve as an appetizer or a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Korean