How to make Kimbap? (December 20, 2001)

- Valery

Life in Korea responded:

Kimbap is a wonderful meal that incorporates taste, scent, color and 
nutrition. And since it is so simple to make, it is the most 
popular meal that Koreans have as a picnic meal. When making Kimbap,
you can use any ingredients to your liking. However, when making Kimbap,
it is ideal to use the following recipe and to keep these points in
mind when making it.

(points)
Taste: sweet & sour.
Colors: black (seaweed) & white (rice), red (radish), green (cucumber 
 or spinach), brown (meat or tuna), and yellow (egg or cheese, pickled 
 radish called "danmooji")

(Ingredients)
1. Dried seaweed- 4 sheets

2. Rice 3 cups
Vinegar 4 Tbs
Water 3 Tbs
Sugar 2 Tbs
Salt 2 Tbs

3. Cucumber 1/2 of one
Carrots 200 g
"Danmooji" (Pickled radish - yellow in color) 100 g

4. Beef 100 g
Soy Sauce 1 Tbs
Sugar 1 Tbs
An alcoholic beverage 1 Tbs

5. 1 egg

6. oil, pepper, salt, sesame oil ...
7. Bamboo mat (made especially for the purpose of rolling kimbap) 
and a kitchen brush.


(preparations)
1. Set the dried seaweed (made especially for the purpose of kimbap).
2. Cook the rice. Bring the mixture of vinegar, sugar, salt, and 
water to a boil and condense it so that the mixture equals about 3 
Tbs worth and mix it well with the cooked rice while it's hot.
3. Cut the cucumber in four, long parts. Also cut the carrots in the 
same way and stir-fry them with a pinch of salt.
4. Stir-fry the beef along with the ingredients from "preparation 
step 3."
5. Break the egg and cook it in the pan as if you were making a large 
omelette. Afterwards, cut it into four, vertically long pieces, like
the cucumber and carrot.
6. Place the dried seaweed onto the bamboo mat and spread the rice 
made from step two of this list. Do not cover the seaweed 
completely, but cover about 2/3 of it, making sure the layer of rice 
is not too thick. Then place the long pieces of carrot, cucumber, 
egg and the beef in the center so that you may begin to roll the 
kimbap.
7. Once you have rolled the kimbap into shape, lightly brush it with 
a brush dipped in sesame oil and cut it into bite size pieces.
8. After every cut, make sure you moisten the knife with a wet towel 
so that when you cut it, the pieces will be in nice, clean cuts.