I made kimbab again, because I wanted to eat kimbab and eat healthy. So I used kale - it contains a lot of beta-carotene, vitamins and anticancer properties.
The method of making Kimbab is the same as I made it a few days ago and I just used kale instead of spinach.
Refer to here...
http://yhj95sm.blogspot.com/2017/09/kimbab.html
How to cook kale? It is also like how to make spinach.
Spinach
Blanch 2 lb prewashed kale in boiling water about 15 seconds to soften and rinse with cold water.
Drain and squeeze slightly and season with salt, soy sauce, minced garlic and sesame oil to taste.
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Kimbab is one of my favorite Korean foods. Kim means seaweed and bab means rice. The rice is lightly seasoned with sesame oil and salt and the fillings are seasoned and cooked, an interesting combination of textures and flavors.
I have good memories about Kimbab. When I was young, going hiking and picnicking from school, my mother always woke up early and made kimbab for my lunch box. I remember that I would wake up to the sound of my mother's cooking and making kimbab and the smell of sesame oil.
This time I changed the fillings. I used pickled cucumber, carrot, egg and spinach.
Refer to here...
http://aeriskitchen.com/2008/11/beef-kimbap-%EC%87%A0%EA%B3%A0%EA%B8%B0-%EA%B9%80%EB%B0%A5/
How to make pickled cucumbers?
Wash 4 Persian cucumbers and cut horizontally into four strips and sprinkle with 2 t salt and 1 t sugar and set aside for 30 minutes.
Squeeze them set aside.
Carrot
Peel 1/2 lb carrots and julienne and stir fry with olive oil and salt.
Spinach
Wash 2 lb spinach and blanch in boiling water about 10 seconds to soften and rinse with cold water.
Drain and squeeze slightly and season with salt, soy sauce, minced garlic and sesame oil to taste.
Eggs
Crack 5 eggs in a bowl and beat with salt and cooking wine to taste.
Drop 1 t cooking oil on a heated pan and wipe off excess with paper towel and pour in the egg mixture and spread in the pan on medium heat.
Wait until bottom of egg is cooked and firm.
Begin rolling egg with spatula and press down slightly each side and cool.
Cut horizontally into long strips.
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Kimbab is very popular as a picnic meal in Korea. So whenever I went on a school field trip my mother would send me off with Kimbab. Of course, I love Kimbab as a meal, also.
Sometimes I receive some questions about Korean Kimbab and sushi roll. Many of you might know this as a Korean sushi. I think Kimbab is similar to sushi roll, especially vegetable
Kimbab tastes similar to California roll. But, it depends on the ingredients and sauce. For examples... If inside are crab stick, avocado, salmon and flying fish roe with dipping soy sauce, it is California roll (sushi roll). And if inside are seasoned spinach, pickled radish, fried egg and braised burdock root, it is Korean Kimbab. It is very different in terms of the variation of fillings and dipping sauce.
Essentially, Kimbab is made from white rice and various other yummies of your choice, which are then all rolled up in roasted seaweed (nori).
Today, I will show my favorite version Kimbab - I chose vegetables, egg and ham.
Refer to here.....
http://aeriskitchen.com/2008/11/beef-kimbap-%EC%87%A0%EA%B3%A0%EA%B8%B0-%EA%B9%80%EB%B0%A5/
I just used ham instead of beef.
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