How to make Kimbap

Course: medium

Servings: four people

Ingredients:

  • Gim – 4 sheets
  • Rice – 2 cups
  • Cucumber – 1 whole
  • Carrot – 1/2 a whole
  • Danmuji – 4 strips
  • Eggs – 4
  • Crab stick – 4 optional
  • Ground beef – 150 grams

Seasoning:

  • Sesame oil – 2 Tablespoon used for coating gimbap
  • Salt – 2.5 teaspoon
  • Black pepper – 1/2 teaspoon
  • Vinegar – ~2 Tablespoon
  • Water – 1 teaspoon

Some things you need to know:

  • Making Kimbap at home requires some time, especially for prep.
  • Don’t keep it overnight because it will go bad. You should eat it the day you made it.

Instructions:

Make the Rice

  1. Pour two cups of rice into the rice-cooker bowl. Throughly rinse and wash the rice. Let it sit in cold water for 30 minutes.
  2. Then drain the residual water from the rice again.
  3. Use the same cup and pour two cups of water into the rice-cooker bowl. Place bowl into rice-cooker and turn it on .
  4. Note: If you do not have a rice-cooker, cook rice on in a pot.

Prep Ingredients

  1. Let’s start with the veggies: Cut off the ends from the cucumber. Cut cucumber into long strips (~1cm in width). Pour salt (1/2 teaspoon) and vinegar (1 teaspoon) over cucumber strips. Give a mix with your hands and let it rest for 10 minutes.
  2. Cut carrots into thin strips (0.5cm in width). Repeat the same salting (1/2 teaspoon) and vinegar process (1 teaspoon) for carrot strips.
  3. Then let’s move over to the meats: Split the crab sticks in half with your hands.
  4. Take out a bowl and crack four eggs into it. Season the eggs with salt (1/2 teaspoon). Pour 1 teaspoon of water into the eggs. Mix eggs throughly and set aside for frying.
  5. Season minced beef with salt (1/2 teaspoon) and pepper. Take out the frying pan and cook the meat fully through.

Flavor rice and finish veggie prep

  1. Pour out rice from the rice cooker into a large mixing bowl. Pour (1 teaspoon) of salt and (1 Tablespoon) vinegar over rice. Gently mix it into rice and let the rice cool down.
  2. Use a paper towel to squeeze out the extra moisture from cucumber.
  3. Place frying pan on medium heat. Put cucumber strips onto frying pan and cook briefly to remove moisture (roughly 10 seconds).
  4. Repeat the process above (step #2-3) for the carrot strips.

Cook Egg Omelette

  1. Turn frying pan on a medium heat. Pour vegetable oil into frying pan. Pour egg mixture in and give the pan a swirl so it is evenly coated.
  2. Wait until the egg omelette is half-way cooked, then begin to roll the egg.
  3. Finish the first roll and move the egg omelette to the bottom of the pan. Pour more egg mixture into the other-side, tilt the pan and connect the two pieces. Roll again and repeat until you finish the egg mixture.
  4. Cut the finished egg roll into long strips. Halve the strips until you get roughly 1cm in width.

Toast Gim

  1. Put a frying pan on medium heat. Wait until frying pan is hot. Place the gim (seaweed) sheet on the hot frying pan on each side for roughly 10 seconds. Repeat until sheets turn crispy and slightly green. Be careful not to burn them.

Roll Gimbap

  1. Place gim on sushi mat. Check that the gim is close to the bottom of the sushi mat. Then pat down rice up to 3/4 of the gim sheet (or up to 1 inch from the top).
  2. Add the egg, carrot, cucumber, crab stick, beef and danmuji strips to the middle of the rice.
  3. Fold the kimbap.
  4. Use a brush to coat the gimbap with sesame oil. Cut the gimbap into circles.

In the video below, we have Katie who has invited her mother to make traditional Kimbap together on Future Neighbor (YouTube channel). Kimbap is a kind of sushi, but without raw fish. It is filled with a mix of vegetables and meat. You can put in any ingredients you want according to your taste!

Source: https://futuredish.com/kimbap/

How to make Kimchi

Ingredients:

  • 800g – Napa Cabbage (Cut into Bite Sized)
  • 5-6 Tea spoons – Salt or Sea Salt
  • 1 Onion – Thinly Sliced
  • 1/2 Medium Carrot – Thinly Sliced
  • 3 Table spoons – Korean red pepper powder aka Gochugaru, Korean red pepper flakes
  • 3 Tea spoons – Ginger & Garlic Paste
  • 2 Tea spoons – Sugar
  • 3-4 Tea spoons – Fish Sauce
  • Salt to Taste (If needed)

Tips:

  • Your Kimchi will take around 4-10 days to ferment depending on where you live and how warm the room is.
  • Don’t open the Kimchi jar for 4-5 days (it will slow down the fermentation process).
  • After 4-5 days check it and if it’s not fully fermented, then let it ferment for a few more days and check again.
  • Once it’s fully fermented, store it in the fridge.

Watch the video below to see exactly how it’s done:

The Journey Begins

Welcome to my blog!

I am so happy that you are here! As you probably can tell, on this blog I will post Korean lessons in which I will be explaining to you the grammar points that I have learned. I also plan on talking about Korean culture and food sometime in the future. I hope you will gain a lot of knowledge about Korea and its language during your stay here.

Sunt atat de fericita ca esti aici! Dupa cum poti vedea, pe acest blog voi posta lectii de gramatica a limbii coreene pe care le-am invatat. De asemenea, planuiesc sa vorbesc si despre cultura coreeana si mancare candva in viitor. Sper ca vei acumula multe cunostinte despre Coreea si limba ei pe parcursul sederii tale aici.

Image credit: https://www.dreamstime.com/stock-photo-beautiful-korean-woman-dressed-hanbok-traditional-dress-gyeongbokgung-palace-seoul-south-korea-image99446057