Korean: Kim-Bap
Japanese: Temaki
English: Seaweed sushi roll
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Today, my mother and I made kimbap ( translations above).
Kimbap is a traditional korean dish made with sticky white rice, eggs, spinich, pickled radishes,
carrots, spam ( or other meat), and cucumber, all rolled up in a large piece of dry seaweed.
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After we make 5 - 10 rolls ( each roll contains about 1/2 bowl of rice), my mother slices the rolls in to perfect 1.5 cm pieces.
Then I top some of the prepared rolls with cooked fish eggs, cilantro, cheese or spices to make them special.
and believe me, they taste like heaven!
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My dad is a wonderful chef. He makes the miso soup which accompanies the kimbap.
This is our family dinner routine once a week.

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Here is a fairly easy recipe/ cooking guide to help you make kimbap- if you happen to feel like eating something asian tonight !!!

Ingredients:


Servings:

  • This serves about 4 people


Directions:
Prep Time: 20 mins
Total Time: 23 mins

  1. 1 Let rice cool a bit.
  2. 2 Meanwhile, mix the rice with the vinegar, soy sauce, and sesame oil.
  3. 3 Fry eggs as if it were a pancake.
  4. 4 Cut egg into strips.
  5. 5 Mix spinach with sesame oil and soy sauce.
  6. 6 To assemble, put rice on a bamboo roller (I do not have one and it works fine, just not as pretty).
  7. 7 Spread rice over 2/3 of the sheet, lay carrots, spinach, and egg on top.
  8. 8 Sprinkle with sesame seeds and roll like a jelly roll.
  9. 9 Cut into 1/2 inch rounds.
  10. 10 You can adapt this to your own tastes, some people put imitation crab meat in them, I put marinated soy bean sprouts and cucumbers in mine, etc.