My lunch box Kimbap / Gimbap. My lunch box Kimbap / Gimbap There are many ways to make kimbap. This is my version of kimbap. Today I make my son's favorite kimbap.
Gim is dried sheets of seaweed, and bap means rice. We all grew up on these rice rolls. They were a must for our school field trips and outdoor activities as well as family road trips!
Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, my lunch box kimbap / gimbap. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
My lunch box Kimbap / Gimbap There are many ways to make kimbap. This is my version of kimbap. Today I make my son's favorite kimbap.
My lunch box Kimbap / Gimbap is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. My lunch box Kimbap / Gimbap is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have my lunch box kimbap / gimbap using 12 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make My lunch box Kimbap / Gimbap:
- {Prepare 5 of seaweed paper (sheets).
- {Take 4 cup of cooked rice.
- {Take 1/2 lb of beef skirt steak.
- {Take 2 of eggs.
- {Make ready 1 large of carrot.
- {Get 1 large of zucchini.
- {Get 1 tsp of sesame oil.
- {Take 1 1/2 tsp of salt.
- {Prepare 2 tsp of soy sauce.
- {Prepare 1 of garlic cloves.
- {Make ready 1/4 tsp of ground black pepper.
- {Make ready 1 tbsp of oyster sauce.
Gimbap (also sometimes spelled "kimbap") is the perfect meal on-the-go, a common sight at bus stations and a must-have at school picnics. The only limit for kimbap fillings is your imagination: You can find tuna, avocado, chicken, shrimp, and bulgogi kimbap. Basically, you can feel free to add whatever you want to the roll. Kimbap or gimbap (김밥) is a classic Korean sushi rolls.
Instructions to make My lunch box Kimbap / Gimbap:
- Rice: Place freshly made rice in a large, shallow bowl. Gently mix in ½ teaspoon salt and 1 teaspoons sesame oil over top with a rice scoop or a wooden spoon..
- Let it cool down enough so it's no longer steaming. Cover and set aside..
- Steaks: Trim the fat from the skirt steaks and slice into ¼ inch wide, 3 to 5 inch strips..
- Put the strips into a bowl. Add 2 teaspoons soy sauce, 1 minced garlic clove, ¼ teaspoon ground black pepper, and 1 tablespoon oyster sauces. Mix well by hand.Set aside, and let them marinate..
- Eggs: Crack 2 eggs in a bowl and add ¼ teaspoon salt. Whisk eggs until evenly yellow and fry into flat omelet using 10 to 12 inch non-stick pan..
- Cut it into ½ inch wide strips. Put it on the platter..
- Carrots: Cut carrots into thick strips. Combine with ¼ teaspoon salt. Mix well and let it sweat for 5 to 10 minutes. Heat a non-stick pan..
- Squeeze out excess water from the carrot, then saute for about 1 minute. Put it on the platter next to the eggs..
- Zucchini: Cut zucchini into thick strips. Combine with ¼ teaspoon salt. Mix well and let it sweat for 5 to 10 minutes. Heat a non-stick pan..
- Squeeze out excess water from the zucchini, then saute for about 1 minute. Put it on the platter next to the eggs..
- Finish steaks: Heat up a non-stick pan over medium high heat and cook the marinated beef, stirring it with a wooden spoon until well cooked. Set aside.
- Put it on the platter next to the zucchini..
- Let's roll gimbap!!!.
- Place a sheet of seaweed paper on a bamboo mat (sushi roller) with the shiny side down. Evenly spread about ¾ cup of cooked rice over top of it, leaving about 2 inches uncovered on one side of the seaweed paper..
- Place beef, carrot, zucchini and a few egg strips in the center of the rice..
- Use both hands to roll the mat (along with seaweed paper and rice) over the fillings, so one edge of the rice and seaweed paper reaches the opposite edge. This centers the fillings in the roll, so they?ll be nicely in the middle when you slice it..
- Grab the mat with both hands and and press it tightly as you continue rolling the kimbap. Push out the mat as you roll, so it doesn't get wrapped in the kimbap..
- Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.Repeat 4 more times with the remaining ingredients..
- Cut each roll into ¼ inch bite size pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting..
- Put it on a plate and serve immediately or pack it in a lunchbox..
This kimbap recipe is not only delicious, but also colorful. Kimbap is a healthy sushi roll with carbohydrate, vegetables and protein. Also, I like to pick colorful and healthy ingredients to make these beautiful and attractive kimbap rolls, so kids want to eat them too. Find the best Kimbap near you on Yelp – see all Kimbap open now. This mini gimbap or (kimbap) is so addictive that it's called mayak gimbap, meaning drug gimbap.
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