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Home Lunch My lunch box Kimbap / Gimbap

My lunch box Kimbap / Gimbap

Name: How to cook My lunch box Kimbap / Gimbap - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

calalilyziela

My lunch box Kimbap / Gimbap

There are many ways to make kimbap. Using tuna, kimchi, beef, etc. This is my version of kimbap.

Ingredient

Food ration :

5 servings

Cooking time :

1 hour 10 mins

Cooking instructions

* Step 1

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.

* Step 2

Let it cool down enough so it's no longer steaming. Cover and set aside.

* Step 3

Steaks: Trim the fat from the skirt steaks and slice into ¼ inch wide, 3 to 5 inch strips.

* Step 4

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.

* Step 5

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.

* Step 6

Cut it into ½ inch wide strips. Put it on the platter.

* Step 7

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.

* Step 8

Squeeze out excess water from the carrot, then saute for about 1 minute. Put it on the platter next to the eggs.

* Step 9

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.

* Step 10

Squeeze out excess water from the zucchini, then saute for about 1 minute. Put it on the platter next to the eggs.

* Step 11

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

* Step 12

Put it on the platter next to the zucchini.

* Step 13

Let's roll gimbap!!!

* Step 14

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.

* Step 15

Place beef, carrot, zucchini and a few egg strips in the center of the rice.

* Step 16

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.

* Step 17

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.

* Step 18

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.

* Step 19

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.