I would like to post this delicious Korean food. It's my favorite. It is called Kimpap. It's almost the same like the Japanese sushi roll.
Kimpap
Ingredients:
2 cups rice
2-1/4 cups cold water
1/2 lb (225 gr) lean beef
2 T soy sauce
1 dry onion, finely chopped
1 t sesame oil
1 yellow pickled radish
1 undercooked carrot
4 eggs, separated
1/2 cup cooked spinach
1 t red pepper threads
20 full-sized sheets of laver
1. Cook the rice in the water. It should not be moist after cooking.
2. Cut the beef into thin strips and fry it with the soy sauce, onion and sesame oil.
3. Cut the pickled radish and carrot into thin strips.
4. Fry the beaten egg yolks and whites separately in thin layers and cut them into thin strips.
5. To assemble, cover a sheet of laver with a thin layer of rice, leaving a one inch wide uncovered along the edge furthest away from you. Two inches in from the near edge and parallel to it, lay the strips of beef, radish, carrot, egg white and yolk, pieces of spinach and red pepper threads. Beginning with the near edge, roll it up as you would a jelly-roll (Swiss roll). The vegetables and meat will be in the center. Seal the roll by moistening the uncovered further edge of the laver and pressing the roll down of it.
6. Fill the other sheets of laver in similar fashion.
7. With a sharp knife dipped in cold water, cut the rolls into 1" slices to serve or pack into lunch-boxes.
Ingredients:
2 cups rice
2-1/4 cups cold water
1/2 lb (225 gr) lean beef
2 T soy sauce
1 dry onion, finely chopped
1 t sesame oil
1 yellow pickled radish
1 undercooked carrot
4 eggs, separated
1/2 cup cooked spinach
1 t red pepper threads
20 full-sized sheets of laver
1. Cook the rice in the water. It should not be moist after cooking.
2. Cut the beef into thin strips and fry it with the soy sauce, onion and sesame oil.
3. Cut the pickled radish and carrot into thin strips.
4. Fry the beaten egg yolks and whites separately in thin layers and cut them into thin strips.
5. To assemble, cover a sheet of laver with a thin layer of rice, leaving a one inch wide uncovered along the edge furthest away from you. Two inches in from the near edge and parallel to it, lay the strips of beef, radish, carrot, egg white and yolk, pieces of spinach and red pepper threads. Beginning with the near edge, roll it up as you would a jelly-roll (Swiss roll). The vegetables and meat will be in the center. Seal the roll by moistening the uncovered further edge of the laver and pressing the roll down of it.
6. Fill the other sheets of laver in similar fashion.
7. With a sharp knife dipped in cold water, cut the rolls into 1" slices to serve or pack into lunch-boxes.
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