Kimbap – rolled rice and vegetables

écrit le par Posté dans : Korea, Roll | tag(s) : , , , , , ,
Ease : 2
Cost : 1
Spicy :
People : 4
  • Baking :
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    Ingredients :

    • 600 g of japanese rice
    • 1 carrot
    • 1 cucumber
    • 2 or 3 sausages Knackis
    • 3 eggs
    • white radish (danmuji) pickled
    • 70 g of Surimi
    • salt
    • Sesame oil
    • Sesame seeds
    • 2-3 nori seaweed

    Preparation :

    Wash the rice until the water runs clear and drain.

    Put the rice in a bowl add salt, sesame oil, sesame seeds and mix. Cook rice in a rice-cooker and when the rice is cooked put to a bowl and let cool.

    Cut white radish, cucumber and surimi into strips and reserve.
    Cut sausage and carrots into strips and fry in a lightly oiled skillet and set aside. Break the eggs and make an omelet then cut into strips.

    Place a nori seaweed on a bamboo special mat for maki and sushi, spread the rice and leave a quarter of the sheet without rice.
    The layer of rice will be a little thinner on that side to prevent the Kimbap to have a bump when you roll. Put the vegetables, surimi or Knacki on rice, then roll up.

    Refrigerate 1 hour.
    Cut into slice and serve with sauce.

    Tips: In Korea, there are Kimbap with kimchi, but there are many variations.

    Anecdotes: In Korea, we eat often Kimbap when we go to a picnic or snacks.

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