Enter Kimbap (see title for alternate spellings), the Futomaki-like Korean snack that is fun for the family to make and super-tasty to boot. Similar to sushi rolls, Kimbap is eaten cold and doesn’t need to be refrigerated (the fridge dries the rice out).
Kimbap can be made with all sorts of fillings (marinated p
ulgogi beef is a killer) but this time we made carrot, cucumber and egg rolls.
Now, when I say we, what I really mean is my wife Jowa took the lead and I sort of gave support and held our youngest who wanted to scarf down all the ingredients.
So here’s how Jowa made the Kimbap.
What you need:
5 full sized sheets of laver seaweed (kim)
1 cup of sushi rice
One large carrot, peeled and julienned into very thin slices the same length as the laver
One cucumber peeled and julienned into very thin slices the same length as the laver(also you need to cut the seeds out as they get mushy)
rice wine vinegar, salt, sugar, cooking wine.
Oh, and a bamboo rolling mat.
Heat a mixture of 1/8 cup vinegar, 1 tablespoon sugar and 1/2 a teaspoon of salt until it bubbles.
Cook the rice in a rice cooker with one cup of water. When it is cooked add the vinegar mixture and mix together.
Soak the carrots and cucumber for 15 minutes in a mixture of 1/4 cup rice wine vinegar, 1/4 cup sugar and 1/2 teaspoon of salt.
Lightly toast the laver squares under the broiler or in a large non-stick skillet (as you might warm tortillas)
Take a laver square, place it on a bamboo rolling mat and cover 2/3rds of the square with a thin layer of rice then place a thin filling of carrot, cucumber and egg down the middle.
Roll it up with the mat and press together using the part of the laver not covered in rice to seal the Kimbap roll.
Repeat with all the other pieces of Nori.
Set aside to cool then cut into sushi-like pieces with a sharp knife.