Friday, July 10, 2009

Kimbab

One of our summertime favorites that we never actually made in Korea because it was so cheap to go buy it. About $1 a roll made it the perfect food to pick up and take on a picnic or a road trip.

Preparation for this can be a doozie, and you only want to make it if you're planning on making a lot. Also, it doesn't keep very well... although I discovered a trick for leftovers that I will tell you at the end of the post.

Okay... first is preparation of ingredients:

Fry eggs into a thin omelette. This square pan is perfect!

Cut carrots into long strips and saute with a bit of olive oil and salt. Put them aside.

Also cut cucumbers into long strips. (No need to cook these.)
Here we actually used turkey sausage, cut into long strips and browned. Koreans use imitation crab, ham, or sweet marinated ground beef. The ground beef is really our favorite, but takes a lot of prep time.
The key to any kimbab is the pickled radish. These should glow when you turn off the lights, and you can buy them pre-sliced or do it yourself. If they are pre-sliced, it's good to rinse them before you put them in the kimbab.

And, of course, you need the kim (seaweed) and the bab (rice)! A friend taught me to season the rice with a bit of salt, sugar, vinegar and sesame oil. I think she is a genious! Once you've got everything prepared, put it all out on the table and get down to it!

Spread a thin layer of rice onto a sheet of seaweed. Add all the fixin's.

I don't know what this tool is called, but you'll need it to help you roll the kimbab.

Once it's rolled tightly, it's ready to be sliced to eat immediately or wrapped (not refrigerated!) to be cut later.
We like them thinly sliced and Choonghwan thinks the ends, although ugly, are the best part!
Okay, like I said, do not refrigerate these guys. The rice will harden and then it's over. You can cover them with saran wrap or aluminum foil. It is best to slice the rolls right before you serve them. You have to make these the day you plan on serving them.

If there are leftovers after everyone is full, you can refrigerate them overnight. (better than just tossing them out!) Then, the next day, dip them in egg on both sides and lightly fry each side and serve hot. If you don't finish those, say "adios!" and don't make as much next time!

5 comments:

Jana said...

very colorful! Good tutorial BeBe!

Susan said...

Where's the picture of Choonghwan eating them?

Korea_4_me said...

Hi Elizabeth, the thing you use to roll up the kimbap is called a kimbap mari (김밥 마리). My favourite kind of kimbap is tuna and chili kimbap and I only know of one kimbap joint in Seoul that makes it!

Liz said...

They have this (or something similar) at Trader Joe' with teriyaki/BBQ chicken! Very tasty!

Anonymous said...

Crap! I forgot to buy a square tamago pan in Japantown! Darnit!

-Kara