Foodie Friday: Kimmmmmm…BAP!
When I was around 13-14, I was introduced to kimbap by a few friend’s mothers who always seemed to have it around every time a group of us would stop by. During this time it quickly became one of my favorite foods. Kimbap is commonly known as “Korean sushi” in the US though it typically doesn’t have any fish in it at all. However, kimbap employs the same process of creating that maki-sushi does by rolling up ingredients with rice and seaweed (kim – seaweed, bap – rice). As an adult I like the idea of kimbap because it doesn’t take much time to make at all, yet feeds a lot of people, or is easy to wrap up in saran wrap for a quick lunch or dinner on the go.
Kimbap can vary in ingredients, but it typically always has carrot, pickled radish (danmuji), spinach, eggs, and ham. The great thing about kimbap (much like okonomiyaki!) is that you can customize it however you like. Because I don’t favor ham and like to make it a tad healthier, I usually use imitation crab instead of the traditional pork or beef fillings along with adding cucumber to the mix. Feel free to get creative when you make this and look up other ingredients to suit your tastes.
How a B. Likes it Kimbap
+ Dried Seaweed
+ Imitation Crab Sticks
+ Pickled Radish
+ Sesame Oil
+ Sesame Seeds
+ Bamboo Sushi Mat
First, make the (sticky!) rice however you normally would, whether that’s in a rice cooker or over the stove. I use a rice cooker because it’s the easiest way to make rice in my opinion and I haven’t used a stove to make rice in…many years.
While the rice is cooking, I start preparing the ingredients by cutting them all in 1/4″ strips and begin frying the egg. Whisk the yolks, adding a pinch of salt, then pour into a medium heated pan with a spray or two of cooking spray. Let the egg cook until the top appears to be cooked and reduce the heat to low. Flip the egg pancake over. When it is cooked through, remove it from the pan and cut it into strips that are the same size as the rest of the ingredients.
Once the rice is cooked and cooled, add just a tablespoon of sesame oil (per 4 cups), a small dash of vinegar, a pinch of salt and a pinch of sesame seeds and mix gently with the rice paddle (or spatula, whichever you have).
Lay down a sheet of dried seaweed shiny side down on your bamboo mat and spread about 1/2 cup of rice down the upper half of the sheet. Spread the rice around evenly with moistened hands. Lay one strip of each ingredient on the rice before rolling the sheet using the bamboo mat. When you’ve reached the last inch of seaweed, spread a little more rice along it just to get the roll to adhere. roll the rest of it up and squeeze tightly in the mat before unrolling it to reveal your freshly made kimbap roll. Dab your fingers in some of the sesame oil and rub over seaweed to give the kimbap a nice, shiny finish.
All that’s left to do is cut your roll into 1/2″-1″ pieces and enjoy your kimbap!
Note: I’m still working on how to present recipes to the world without confusing the sh*t out of you all. Most of my cooking is just done by trial and taste, so measuring things in exact form is challenging. I promise I’ll get better!
As always, if you have an idea for Foodie Friday, feel free to leave a comment or email me! Suggestions are always welcome!