Kimbap that you can eat a lot
＜Total time : 25 mins＞
＜Ingredients for 1 servings＞
・1 cup of rice
・Beef 50g
・1/3 carrot
・Komatsuna 50g
・Pickled pickled radish 30g
・1 egg
・1 piece of seaweed for sushi rolls
・1 tablespoon roasted sesame seeds
・Appropriate amounts of sesame oil and salt
■ [A]
・Sugar 1 teaspoon
・Mirin 1 teaspoon
・1/4 teaspoon salt
■ [B]
・Yakiniku sauce 1 tablespoon
・Gochujang 1 teaspoon
■ 【C】
・Chicken soup base 1/2 teaspoon
・Sesame oil 1/2 teaspoon
・Gochujang 1/2 teaspoon"
<instraction>
Step1
Beat the eggs and add the seasonings from [A]. Add a small amount of sesame oil to an egg fryer and make tamagoyaki. Cut this in half lengthwise.
Step2
Cut the carrots into thin pieces. Heat a frying pan over medium heat, add a little sesame oil, add carrots, a little salt, and sesame seeds and fry until softened.
Step3
Cut the beef into small pieces, add the sesame oil to the frying pan where you took out the carrots, and stir-fry. Once it is cooked, add seasonings from [B] to season it.
Step4
Boil the komatsuna quickly, squeeze it out with kitchen paper, and mix with the seasonings in [C]. Also cut the pickled radish into thin pieces.
Step5
Add 1 tablespoon of sesame oil, 1 tablespoon of sesame seeds, and a small amount of salt to the warm rice, and stir to combine without crushing the rice.
Step6
Place the seaweed on top of the makisu and spread the rice evenly from the front to about 3/4 of the way. Place the ingredients in the middle. Roll it all at once.
Step7
Hold the ingredients toward you so they don't overflow. Aim for about 1cm before the top rice and roll it in until it's in the middle.
Step8
After rolling it, leave it for about 15 minutes until the nori is absorbed, then wrap it tightly in plastic wrap and cut it cleanly with a wet knife. Serve and complete.
▪️About KIMPA
Japanese nori rolls are usually wrapped with a thickly baked egg, sweetened kanpyo (dried gourd), and seafood such as tuna or salmon. On the other hand, the Korean nori roll “kinpa” introduced in this recipe is a little different from the nori rolls typical of Japanese sushi, with beef, spinach, and other ingredients.
There are various theories about the origin of kinpa. One theory says that it originated in Korea, while another says that it originated in Japan, where the Japanese introduced the nori roll to Korea during the Japanese occupation.
In Korea, kimbap is popular as Korean sushi because it is a cheap and easy food. Because of its ease of preparation, it is also used as a meal for athletic events and field trips. The rice in kimbap is seasoned and served with a variety of seasonings, such as sesame oil seasoned ingredients with some spicy ones or soy sauce.
Typical ingredients for kimbap
There are no specific rules for the ingredients used in kimbap, and various ingredients are used depending on the time period. Typical ingredients are as follows
Eggs: Eggs are used as thickly-boiled eggs like Japanese sushi rolls, or thinly-boiled eggs are used as broiled eggs.
Spinach: Boiled and seasoned with salt or sesame oil.
Carrots: Cut into strips, fry and season with salt.
Takuan (pickled radish): cut into sticks and use.
imitation crab/fish cake: also known as “kemassal”, long crab cakes for kimbap are also available.
Other ingredients and nutrients you can get from kimbap
Other ingredients such as cucumbers, beef, cheese, and fried shrimp may also be added to this dish, making it a dish that can be arranged in many different ways.
Ingredients used in kimbap include eggs, beef, and crab cakes for protein, and spinach and carrots for fiber, vitamins, and minerals. When combined with rice, kimbap is a delightful dish that provides a staple (carbohydrates), a main vegetable (protein), and a side dish (vitamins and minerals) in a single dish.
