Hmm….Writing a recipe is a little tricky since I don’t really work with one. I will provide an ingredient list of the stuff I brought in that night. Variations in stuffing are up to you, be creative! Rice and seaweed (Kim) complement most foods quite well.
Kitchen tools needed: Bamboo rolling mat, rice cooker (optional), bowl (to season rice in), spoon (to help spread the rice), bowl of water (to keep your hands wet so the rice doesn’t stick to you)
Ingredients used the Food Night:
Kim- Dried seaweed sheets. The thick kind so it will hold the roll together, also known as Nori (Japanese word)
Short grain sticky rice- I used Korean rice, Japanese sushi rice will work, too..but I think that’s more expensive (I also seasoned the rice with brown rice vinegar, crushed sushi flakes, sesame seeds and a bit of sesame oil…how you decide to season is again up to you)
Pickeld Daikon- Remember that bright yellow radish?
Pickeld Burdock- The brown stuff
Fish Sausage (you can put in ground beef, raw fish for sushi, chicken, pork, crab stick…basically a meat of your choice)
Eggs
The traditonal kim bap is made of:
Egg
Carrots
Spinach
Bulgogi (think slices of beef, marinated Korean style)
Pickeld Daikon and Burdock root.
Other stuffers:
Cucumber
Ohdang- Fish cakes
Canned tuna
Cheese
etc. etc. etc.
All of these ingredient can be found at the Korean market on Kimball called Joog-bu Market or out in the burbs at H Mart (a large Korean grocery chain)
Happy Rolling!
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