Wanna make yourself some awesome Kimbap?
Wanna make yourself some awesome Kimbap? Old were the days when you had to subscribe a special cooking channel or wait for the next edition of your magazine to make your day special with cookies and desserts. Its 2014 guys , and its the age of the internet . So get yourself into the blog craze and learn recipes from different cultures . Comment section helps you get a fast response as its being monitored closely . So you don’t have to find your boat stuck in the middle of the ocean when a doubt strikes you . OK! enough said about how this would make cooking easier , lets dive into to some real cooking.
Today I am gonna teach you how to make Kimbap , a food that’s an all time Korean favorite and never replaced by any other choice . Try asking one of your old or middle-aged Korean friends about Kimbap and you would see them going all nostalgic, back to their old school and university days when the whole family used to engage themselves in cooking it before leaving for anyone leaves for a picnic or trip .Try asking a Korean child and he would have rats jumping in his stomach.I bet no food or junk can replace the traditional cooked food from your mom’s hand . I’ll try to make it as simple as possible for you to understand .
Ingredients that you would need (Steal, borrow or buy) -:
1.Gim or Kim (dried piece of laver)
2.Baab (rice)
3.Ham
4.Danmuji(pickled raddish)
5.Danggeun(carrot)
6.Dalgyal(eggs)
7.Perilla oil or seasame oil
8.Salt
9.Roller ( Don’t eat this , I’ll explain why you are gonna need this)
Other ingredients you can add : Kkaet nip(seasame leaf) , chamchi(tuna) and Mayonnaise .
Preparation Method :
1. Cook rice first ( like you generally cook with controlled water quantity , its good if they are a little sticky)
2. Make an omelette of eggs (I mean chicken eggs & not a dinosaur egg)
3. Now once the rice is cooked , put it in a bowl , put some salt or Seasame oil and mix it together.The oil and salt is just to make the rice a little greasy and
to add taste , don’t add too much where your rice start floating , even if you are an oil or salt fan .
4. Cut the ingredients in step 3 – 6 into thin slices
5. Now the roller , its a kind of tool easily available in any Korean store(am not sure if its available in your country) , like a net mat which is used to give a
cylinder shape when all the ingredients are put together(refer to the picture to make it more clear)
6. Put the roller on a flat surface , put Kim on it and spread rice on the Kim leaf
7. Put all the sliced ingredients ,one by one like long thin stripes on that rice+ Kim thing and start rolling all of them together
8. Make sure to roll slowly , roll one step and press to give it a cylinder shape , roll further one more time and press it again in a cylinder shape .
9. The pressing at regular intervals help your mixture to be wrapped up easily ,as when you squeeze and press , oil from rice acts like a glue making the dry Kim leaf
wet and ingredients easy to stick together
10.Great so your traditional Kimbaap is ready , You can eat it like a roll or cut into round pieces like i have shown here in the picture .
11. I know it looks delicious now , but don’t jump on it like a pack of wolves , sit on the floor , the Korean traditional way and eat it
Addition : In case you are using tuna make sure to squeeze all the preservative oil from it till the time it goes dry and mix some mayonnaise to wrap the tuna and give it an extra pinch of taste . You can then mix this handmade tuna-mayonnaise paste with other ingredients in step 7.
Well that’s that. ( I know that was not too little ) but thanks a ton for bearing with me and put in your doubts in the comment section in case it seemed like a puzzle
or a brain teaser for you and I will be happy to help . Till then Mashikke duseyo ( Korean meaning enjoy a good meal) .
The Pictures all uploaded in order
