Korean KIMBAP (KOREAN SUSHI ROLL):
Basically, gimbap is a seaweed rice roll made of gim (a sheet of dried seaweed) and bap (rice). Today I’m sharing an easy kimbap recipe. In Korea, its known as Yachae Kimbap (야채 김밥). It means vegetable kimbap and this is the most basic kimbap variety available in Korea.
Ingredients:
* 4 seaweed sheets (gim)
For the Rice:
* 2 cups cooked short grain white rice
* 1 tsp sesame oil
* 1 tbsp toasted sesame seeds
* 1/2 tsp salt
For the Filling:
* 6 strips pickled radish (danmuji)
* 1 bunch blanched spinach (blanched with 2 pinches salt, 1 tsp sesame oil, and dashes of toasted sesame seeds)
* 2 shredded carrots (sautéed for 30 seconds in sesame oil, salt, and pepper)
* Shredded purple cabbage
* Sautéed tofu strips
Procedure:
* Place a seaweed sheet shiny side down, with the longer side facing you, on a bamboo rolling mat. Spread approximately 1 cup of rice evenly on the seaweed, leaving a 1-inch space at the end. Place another seaweed sheet on top of the rice.
* Arrange the filling ingredients on top of the seaweed sheet in a contrasting color pattern.
* Lift the entire end of the mat from your side with both hands, roll over to cover the fillings, tucking them in with your fingers. Apply firm pressure on the roll and continue rolling until it reaches the end.
* Place the finished kimbap seam side down on a platter while you prepare another roll. Cut the kimbap into 1/2-inch thick slices using a sharp knife.
