Fruit Kimbab (korean Seaweed Rice Rolls W Fruit)
From oliviajasonkim 11 years ago
- 40 to make
- Serves 4
It was a nice surprise today to be greeted with some kimbab that the wife made for me (and the kids) as a snack for work. Though I have never made or attempted to make kimbab myself, I know how time-consuming it can be so I was thankful to her. Read more Kimbab is one of the more popular and healthy foods that Koreans love, especially those who are on the run and need an easy snack to much on. In Korea, they have "fast food" kimbab chains that have them pre-made for busy bodies and they are extremely cheap (a basic roll costs around a buck). Don't be surprised to find variations like salad kimbab with mayo, spicy kimbab, seafood kimbab, tuna kimbab, noodle kimbab, cheese kimbab....you get the point right?! As for the basic roll, it is what I call a makeover of ingredients of the popular California roll found in many of the Japanese restaurants. Obviously the best part about kimbab is that you are able to choose ingredients to your liking, or you can stick with the original ingredients of bulgogi (thin slices of beef), spinach, pickled radish, carrots, and eggs. Whatever you choose, you will certainly satisfy your taste buds without feeling any guilt so eat up! See less
Ingredients
- •4 cups cooked rice, semi-warm shopping list
- •1 bunch spinach, parboiled shopping list
- •2 carrots, julienned and sauteed shopping list
- •1 danmooji (yellow pickled radish) shopping list
- •2 sheets fish cake, cut into strips and sauteed shopping list
- •1 tsp sesame oil shopping list
- •1/2 lb ground chuck or bulgogi (Korean beef) shopping list
- •2, 3 imitation crabmeat strings shopping list
- •2 kiwis, cut into this strips shopping list
- •1 apple, cut into matchstick pieces (optional) shopping list
- •4 fried eggs, cut into long strips shopping list
- •1 package gim roasted seaweed sheets (or nori) shopping list
- •1 tsbp olive oil shopping list
How to make it
- 1.On a non-stick pan, drizzle some olive oil and stir fry carrots and any other hard vegetables until soft and tender, just enough to take the crunch out of them. Parboil the spinach in boiling water, rinse under cold water, and remove excess water by squeezing into a ball. For the fish cakes, cut into long strips and saute until slightly browned.
- 2.Cut danmooji yellow radish into long, thin strips (see pics above).
- 3.Mix the warm rice with the sesame seeds and sesame oil. Do not use just cooked rice as it will shrivel up the seaweed sheet when being spread out.
- 4.Place one seaweed sheet on a bamboo stick roller/mat. Place rice on half of the seaweed sheet and add set aside toppings. Add optional ingredients according to taste. Roll in a log while keep rolling mat pulled back and not in the kimbab itself. Roll and squeeze tight until fully enclosed. Rice can be used as glue to help close the kimbab.
- 5.Brush a little sesame oil on the seaweed roll and cut into desired pieces. Be sure to have a sharp knife here, otherwise the sticky rice will tear into pieces and create not so appetizing kimbab. Enjoy!
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- mandymoore Wiggins, Ms
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