My lunch box Kimbap / Gimbap. Today I make my son's favorite kimbap. I also thought I'd share an easy and delicious back to school idea. This also makes a good bento box style lunch.
Carrot, eggs, garlic, ground beef, kim, rice, salt, sesame oil, skirt steak, soy sauce, spinach, sugar, vegetable oil, yellow pickled radish. I made Kimbap many times before butalways with different filling and they are really versatile-you may use ingredients whatever you. I love April so I am sharing one my favorite to go lunches-it's simple, easy, delicious and so colorful: Kimbap or Gimbap! You can actually cook dinner My lunch box Kimbap / Gimbap using 12 recipe and 20 steps. This is how you'll want to make it.
Ingredients of My lunch box Kimbap / Gimbap
Inside the preparing practice a person need some vital seasonings. If now there are some things that may be lost then the results will never be as outlined by a person's expectations. To commence, it is possible to prepare a few of the spices below.
- Prepare 5 of seaweed paper (sheets).
- Prepare 4 cup of cooked rice.
- You need 1/2 lb of beef skirt steak.
- You must have 2 of eggs.
- You require 1 large of carrot.
- You require 1 large of zucchini.
- You must have 1 tsp of sesame oil.
- You must have 1 1/2 tsp of salt.
- You require 2 tsp of soy sauce.
- It's 1 of garlic cloves.
- Prepare 1/4 tsp of ground black pepper.
- You need 1 tbsp of oyster sauce.
I had so much fun yesterday with the kids. This also makes a good bento box style lunch. I also thought I'd share an easy and delicious back to school idea. My lunch box Kimbap / Gimbap Recipe by calalilyziela. · Gimbap satisfies in many settings: as a light lunch for both adults and kids, as an easy-to-carry picnic and hiking snack, or even as a party appetizer.
Instructions for My lunch box Kimbap / Gimbap
To have best success, be sure to adhere to the baking instructions along with the following My lunch box Kimbap / Gimbap accurately
- 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..
Kimbap (김밥) is a Korean dish made from cooked rice and other ingredients that are rolled in gim—dried sheets of seaweed—and served in bite-sized slices. It's my fav of fave picnic food, as all other Koreans! When I was young, going picnic, hiking or field trip from school, my mom always wakes up early early morning and made kimbap for my lunch box. Korean kimbap (also known as gimbap) are rice rolls that look a lot like sushi. Traditional fillings for kimbap include seasoned vegetables, egg Kimbap is like the Korean version of a sandwich—you can change the filling to fit any diet, palate, or occasion.
A variation to try with smaller potatoes: after washing, drying and scoring the potatoes, rub the skins with a bit of butter, then season with pepper and salt before baking to offer you extra crispy, tasty skins that everybody will eat.
One other thing to try if you want to get fancy: after the potatoes are cooked, halve them, scoop out of the insides, mix having a beaten egg, grated cheese, pepper and salt, heap a combination back into the skins and return to your oven for the next 15 minutes up until the tops are golden brown. Supper alone!
To My lunch box Kimbap / Gimbap, how will you cook with the recipe above? If you have not felt the beauty of these results, it's fine to use your personal creations to match your taste.
Source : Cookpad.com