Tested Recipe with Slight Adjustment Adapted from http://www.maangchi.com
Ingredients: (yield 3 rolls of kimbap)
1 cup Calrose rice
2 cups water
3 sheets 8 x 7 ½-inch toasted seaweed
110g blade steak (cut into strips)
126g spinach (discard the roots and rinse a few times)
70g shredded carrot
1 large egg + 1 egg yolk (beaten with a pinch of salt)
Seasonings for cooked rice:
2 tsp extra virgin sesame oil
½ tsp salt
Marinade for beef:
1 tsp extra virgin sesame oil
½ tsp chopped garlic
1 tsp light soy sauce
1 tsp sugar
¼ tsp coarsely ground black pepper
Seasonings for spinach:
½ tsp extra virgin sesame oil
¼ tsp salt
¼ tsp chopped garlic
3 tsp extra virgin sesame oil
- Rinse the Calrose rice once, drained and transfer onto a steaming plate. Pour in 2 cups of water and steam at preheated steamer until cooked. Yield about 3 ½ cups of cooked rice. Leave aside for 10 minutes. Scoop out the cooked rice into a mixing bowl, add in extra virgin sesame oil and salt. Mix well. Set aside to cool completely.
- Marinate the beef strips with marinade and set aside.
- Bring some water to a boil. Quick blanch the spinach. Rinse with cold water. Drained and squeeze dried. Season with extra virgin sesame oil, salt and chopped garlic. Mix well and set aside.
- Rub the shredded carrot with ¼ tsp of salt and set aside for 10 minutes. Squeeze dried and set aside.
- Heat up a large non-stick skillet with 1 tbsp of cooking oil. Add in beaten egg, swirl into a thin omelette. Once the bottom is set, flip it over and cook until just set. Remove and leave to cool completely. Cut into strips and set aside.
- Heat up a non-stick skillet with 1 tsp of cooking oil, lightly saute the shredded carrot. Remove and set aside.
- Heat up a non-stick skillet, add in marinated beef, saute until just cooked. Remove and set aside.
- To assemble:
- Place a piece of toasted seaweed shining side down on the bamboo mat. Use 1/3 portion of the cooked rice to spread evenly on the toasted seaweed leaving 2-inch uncovered on one side of the seaweed.
- Arrange 1/3 portion of the beef, carrot, spinach and egg neatly in the centre of the rice.
- Use both hands to roll the bamboo mat, along with the toasted seaweed and cooked rice, over the fillings. So one edge of the cooked rice and toasted seaweed reaches the opposite edge. This centres the fillings in the roll, so they’ll be nicely in the middle when you slice it.
- Grab the bamboo mat with both hands and press it tightly as you continue rolling the kimbap. Push out the bamboo mat as you roll, so it doesn’t get wrapped in the kimbap.
- Remove the kimbap from the bamboo mat at the end and set the finished roll aside with the seam down, to seal it nicely.
- Repeat 2 more times with the remaining ingredients.
- Rub 1 tsp of extra virgin sesame oil on each kimbap and cut each roll into 1/3 inch bite size pieces with a sharp knife, wiping it with a damp towel on each cut to clean the starch off and for ease of cutting.