Kimchi Kimbap (Kimchi Rice Rolls)
Kimbap, or gimbap, is a Korean rice and seaweed roll that can have a variety of different fillings. The classic kind usually has some veggies, meat (bulgogi-style meat, fish cake), eggs and pickled radish. Many people think kimbap is like sushi because it is a similar rice roll, however the flavorings are quite different and kimbap typically doesn't have raw fish of any kind in it. Kimbap is popular as a snack, picnic food or for a quick lunch.
- 4 cups of cooked rice, fluffy style (cooked with l0-20% less water)
- 2 tbsp vinegar
- 1 tbsp sugar
- l/2 tsp salt
- 8 pieces roasted seaweed, kimbap style is unseasoned and usually a bit thicker/denser than the kind for normal eating
- l/6 pogi (head) of napa kimchi or about 1/2 cup of cut kimchi
- 1 tbsp sesame oil
- Beef marinade
- l/4 lb beef, chopped small
- 2 tbsp soy sauce
- 2 tbsp minced onion
- 2 tsp sesame oil
- 1 tsp of minced garlic
- 1 tsp sugar
- ½ tsp cooking wine
- dash salt
- dash black pepper
- Put rice in cooker using 10-20% less water than usual.
- Squeeze out the excess juice out of kimchi and take out all the non-cabbage stuffing. Cut the leafy ends off and cut into long strips about 1/2" wide.
- Mix together the beef marinade sauce and marinate over the beef. Saute on medium heat until cooked.
- Mix vinegar, sugar and salt together. When rice is done, mix the vinegar with rice gently.
- Place one seaweed sheet on a bamboo roller. Spread 2-3 tbsp of rice evenly on only half of the sheet and add kimchi and beef in the center of the rice. Start rolling from the rice end, squeezing tightly. Before you close the roll, add a little bit of rice at the end with no rice to keep the roll stuck together. Usually oiling your knife makes it easier to cut (as well as oiling the roller).
- When you are done with one roll, cut into small discs about 1/2-3/4" thick and taste -- the great thing is you can adjust for more of any topping. Kimbap is great for a snack or picnic since it doesn't really have to be refrigerated. Actually you shouldn't refrigerate because the rice gets hard and it's pretty difficult to get warm again. Just make enough to eat. One person usually eats at least 1 - 1 1/2 rolls.
Serving Size: 6-8
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Preparation Time: 1 hours, 0 minutes