Kim Bap

I mentioned my friend Erin's awesome Korean Sushi (Kim Bap) a few posts back. We finally got all the supplies yesterday and had it for supper last night, along with some fresh cold spring rolls and some tempura. I used the following, although you could definitely substitute some of the vegetables to give it a different flavour

Seaweed Wraps
Sticky Rice
Sesame oil
Pickled Radish (sliced thinly length-wise)
Seasoned Burdock (which came already sliced)
Carrot (sliced thinly length-wise)
Cucumber (seeded and sliced thinly length-wise)
Strips of cooked egg

Cook the sticky rice according to package directions, then stir in a heavy pinch of coarse salt and a glug of sesame oil. Place a seaweed wrap on a work surface, and cover with a layer of rice. Lay a slice (or two) or each filling across the centre of the wrap. Rub sesame oil on your hands to help hydrate the seaweed wrap as you work. Roll the bottom to cover the filling, then continue to roll until you have a tube. (There are pictures on this site, although you don't need to use a bamboo matas illustrated) Use your hands to help spread some sesame oil along the seam of the tube, to help it stick in place. Slice into 1/2-3/4 inch slices.

We had it with some tempura (shrimp, carrots, and zucchini) and some fresh cold spring rolls. Mmmmm!

I have a feeling that one of our other meals planned for this week may be swapped out for more sushi, because Josh won't stop raving about this stuff!

3 comments:

  1. Looks wonderful! I haven't tried using those seaweed wraps yet, but am very intrigued by them. You did such an amazing job!

    ReplyDelete
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  3. if you decide to get a bamboo roller, here's a tip, courtesy of my expert sushi-rolling mom:
    put the roller in a plastic zip-top bag. a gallon bag is about the right size.
    that way, the sesame oil doesn't get all gunked up in the bamboo and stinky after a little while.

    ReplyDelete

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