Kimchi Myung Ran Kimbap (Kimchi Roe Rice Rolls)
김치 명란 김밥
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. This version has kimchi as well as myung ran, or pollock roe. Kimbap is popular as a snack, picnic food or for a quick lunch.
Recipe Ingredients:
- 4 cups of rice
- 4 tbsp of pickled polllock roe
- 1 head of ripe baechu kimchi (napa cabbage kimchi)
- 1 tsp salt
- 1 tsp sugar
- 10 sheets of dry seaweed (roasted or unroasted) - kimbap style seaweed is unseasoned and usually a bit thicker/denser than the kind for normal eating
- sesame oil
Recipe Steps:
- Wash and soak rice for 10-15 min. Cook using about 10 - 20% less rice than usual. When the rice is done, fluff it up sprinkling dash of salt and sugar. Set it aside.
- Roast seaweed lightly if it is unroasted, and set aside.
- 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. Set aside.
- Break pollock roe sacs, and brown the eggs lightly on a lightly greased frying pan.
- Set up your work station: put rice, seaweed, kimchi, roe and a small dish of sesame oil on your work table. You'll also need a knife, a wooden bamboo roller and a cutting board.
- Using a wooden bamboo roller, lay one sheet of roasted seaweed. Spread 2-3 tbsp of rice evenly on only half of the sheet and add kimchi and pollock roe 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: 6-7
Preparation Time: 45 minutes
Average:
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