Kimbap

boston, savory

A few weeks ago one of my friends decided to make kimbap, a popular Korean dish that basically is a Korean maki roll. I have to admit, I’ve never really eaten any maki rolls that have cooked beef as a main component, but I have to say – it’s pretty good. Go ahead and give it a try – I bet you’ll like it too!

Ingredients:

10 sheets of nori (dried seaweed sheets)

3 cups washed sushi rice

1/2 lb ground beef

2 large carrots, julienned

2 large cucumbers, julienned

1 small package of danmoogi (Korean pickled radish, typically yellow), julienned

1 small package of pickled burdock root

2 large eggs

5 tbsp of sesame oil

2 tbsp soy sauce

3 tsp of salt

1 tsp pepper

2 cloves garlic

1 bamboo sushi rolling mat

To make:

1) Cook sushi rice, add 2 tbsp of sesame oil and 2 tsp of salt

2) Saute ground beef, drain fat, add 1 tbsp of sesame oil, 2 tsp soy sauce, 1 tsp salt, and 1 tsp pepper (this is Korean bulgogi)

3) Cook the 2 eggs into two flat omelettes then julienne

4) Place a sheet of nori on a sushi rolling mat

5) Top with prepared rice

6) Layer carrots, cucumbers, pickled burdock root, omelette strips, danmoogi, and bulgogi

7) Roll

8) Brush outside of roll with sesame oil

9) Coat sharp knife with sesame oil and cut into bite sized pieces

10) Enjoy!

Ingredients

Preparing

Unrolled

Rolled

Cut maki

* Note that this is only one of the many ways you can prepare kimbap – it’s also commonly made with tuna, cheese, kimchi, and basically anything else you might want to add – the combinations are endless!