Share
Kimbap: popular food Korea (Korean sushi)
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
90 min(s)
6 servings
Tatiane Sakai
@tatianesakai- Ingredients
- Recipe
- boiled oriental rice6 cup
- Toasted sesame oil to taste
- Roasted white sesame to taste
- seaweed nori6 unit(s)
- large carrot1 unit(s)
- kani10 unit(s)
- tender meat: duckling, contra, breast or rump300 g
- egg4 unit(s)
- burdock1 unit(s)
- ajinomoto to taste
- shoyu to taste
- sake mirin to taste
- culinary dry sake to taste
- hondashi to taste
- sugar to taste
- sushi mat1 unit(s)
- Slice the meat as thinly as you can. Marinate for a few minutes in 2 spoons of soy sauce, a dash of sesame oil, 1 pinch of ajinomoto, 1 coffee spoon of hondashi, 2 spoons of mirin and 1 spoon of dry sake. Book and in the meantime follow the steps below:
- Beat the eggs well with two pinches of salt, a pinch of sugar, 1 tablespoon of dry sake and 1 tablespoon of mirin, 1 coffee spoon of hondashi and a pinch of ajinomoto. In a hot skillet with a thread of oil make thin omelets. Gather all the ready-made omelettes and slice them like noodles, into thin strips of about 3mm.
- Chop the carrot into thin strips and sauté briefly with a drizzle of oil in a very hot frying pan (we will use the same frying pan in all the steps). Season with salt, ajinomoto and hondashi to taste.
- Chop the burdock into strips like the carrot, let them soak in a little water to reduce oxidation while you finish cutting everything. In a hot frying pan, sauté with a drizzle of oil, ajinomoto, hondashi and a little soy sauce to add salt and color. Slice the meat as thinly as you can. Marinate for a few minutes in 2 spoons of soy sauce, a dash of sesame oil, 1 pinch of ajinomoto, 1 coffee spoon of hondashi, 2 spoons of mirin and 1 spoon of dry sake.
- In the same hot skillet put the meat with marianda and everything. Fry to the point you want, I prefer it juicier so it's pretty quick. If you think there's too much liquid in the marinade, discard some of it and don't put it all in the skillet.
- Arrange all the ingredients separately on a platter or plates. This makes assembly easier.
- Mix in cooked and still warm oriental rice, 1 teaspoon of sesame oil (if you find too little, you can add more, it's to taste), salt and ajinomoto, also to taste. Gently mix from bottom to top without kneading the grains.
- Place a sheet of nori on the sushi mat, remembering that the shiny part faces down in contact with the mat. Place about 1 cup of seasoned rice in the center and spread it in a thin layer throughout the nori, leaving 2 fingers to spare on the top that will join the roll.
- In the center of the rice, place the braised ingredients in rows from one end to the other in a horizontal direction. It's okay if the stuffing sticks out a little over the edge of the mat.
- To roll up, lift the bottom part and roll until the end, use your thumbs to support the back while rolling and your index fingers to gather the fillings towards the middle. Finishing rolling it up completely, wrap the entire mat in the kimbap. This will shape and glue the nori well so it doesn't fall apart. Press the sides a little with your fingers where the rice and stuffing are falling to firm everything inside the roll.
- After rolling them all, with a brush or hands, spread sesame oil on all the kimbap and sprinkle toasted sesame seeds on top.
- To cut, use a very sharp knife and not a saw. The cut needs to be made by sliding the knife a few times so as not to break up. Clean the knife between kimbaps to make cutting easier.
- Unlike sushi, kimbap is cut into thinner strips and the filling is abundant and seasoned more simply. The rice is also seasoned in a very simple way. It's a popular food that can be a snack, drink accompaniment or even a complete meal depending on the filling.
Did you like this recipe?
You may also like
Fit banana cake
By
fit chocolate cake
By
fit cake
Fit banana cake
