Naomi’s Kimbap

1 Nov
2009

Our friend Naomi came over recently & showed us how to make  kimbap (thank you!). My rolling skills are really bad but they tasted yummy anyways. We forgot the seedless cucumbers but you should try putting them in yours.

090925kimbap

[ Ingredients ]
- frozen spinach, thawed
- kamaboko (fish cake), thawed
- 4 cups of cooked rice, still warm
- sushi vinegared powder (we used Tamanoi Sushiko)
- 2 carrots
- 4 eggs
- yellow pickled radish
- 1 avocado
- shitake mushrooms
- several sheets of dry seaweed/nori/gim
- sesame oil
- sesame seeds, roasted & mixed with a little salt
- salt & pepper

[ Preparation ]
- mix in small amount of sushi vinegared powder just before rice cools
- shred 2 carrots, lightly salt and pepper, and stir fry over oil, set aside
- soak then chop shiitake mushrooms (if dried) and fry with oil, set aside
- beat four eggs with fork or whisk add a little bit of salt, lightly oil large frying pan and pour egg mixture and allow to cook until you can flip over without it breaking. Cook both sides evenly. Allow to cool for a few minutes then take out and cut into 1/2″ strips
- cut pickled radish into 1/4″ strips
- cut kamaboko (fish cake) into 1/4″ strips
- squeeze out spinach
- slice 1 avocado
- slice cucumber lengthwise same size as radish and fish cake strips

[ Process ]
- lay out a sheet of seaweed flat on the bamboo roller, shiny side down
- spread a thin layer of seasoned rice on the seaweed, leaving the top 1/3 empty (no rice)
- begin placing the ingredients horizontally across the bottom 1/3 of the layer of rice
- when all ingredients are piled up, lift the bottom edge of the seaweed and with your hands, roll up and over squeezing tightly as you go. Making sure nothing comes out of the roll, continue to roll until you nearly reach the top edge of the seaweed
- apply a small amount of water to the edge to seal the roll closed. Using the bamboo roller, tightly wrap the roll and squeeze
- add a small amount of sesame oil around the roll and cut into 1/2 ” slices with a very sharp knife.

Sprinkle with grated sesame seeds and enjoy!

2 Responses to Naomi’s Kimbap

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reina

November 3rd, 2009 at 3:34 pm

im gonna eat this whoooooole plate.

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Mike Tracy

April 6th, 2011 at 7:38 pm

I pride myself on being able to cook. This looks like a challenging recipe. Will try and let you now how it turns out. Thanks for sharing.

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