Korean Sushi Rolls Kimbap 김밥
You can also add or sub with: Steak, Hamburger Meat, Smoked Sausage, Bacon, Chicken, Shrimp, Tuna, Kimchi, Bulgogi, Avocado, Cucumber, Eel, Mango, Crab…anything at all!
For the purpose of the Korean Rolls, you want your rice to be HOT, if you’d like to make them Japanese style, obtain Sushi Rice, which tends to be stickier and a bit sweeter and mix with Rice Vin + Seasoning and cool it before using it. You can fill these bad boys up with anything you want! You can even dip em in batter, roll em in Panko and Fry!! Go crazy with it–fill with whatever you want and like. Someone even mentioned a sweet filling vs. savory. Hey, whatever floats your boat!! The Bamboo Rolling Mat is not necessary but I found mine for just a few bucks and it makes life soooo much eaiser. You need a sharp, serrated knife. It helps to wipe off the sticky rice from the blade between cuts (to make prettier slices) You cannot refrigerate these, the rice gets stiff and everything takes on a weird taste and you don’t want to microwave at all. (Japanese Sushi Rolls may be different). These are best eaten the day of.
- 5 cups of HOT cooked rice
- 3 tb sesame oil
- 3 ts sesame seed
- S & P
- 8-10 sheets of dried seaweed/laver/sushi paper
- 8-10 strips of the pickled radish
- 3 carrots cut into strips
- 6 beef franks (cooked before slicing)
- 5 beaten eggs
- 1 bamboo sushi mat
- Before handling the rice, flash fry your carrots and franks.
- Make a thin egg “crepe” and cut into strips, too.
- Set aside your pickled radish/cucumber/etc.
- Now, tip in your sesame Oil/seed to your hot rice and season with salt and pepper.
- Spread the prepared rice on half the seaweed and carefully lay your filling over the rice.
- Using your bamboo mat, begin rolling (and squeezing). A bit of extra rice smudged near the end helps it to stick, as does the heat of the rice.
- Before cutting, brush your entire roll with sesame oil (as well as your Knife). Make sharp and deliberate cuts. Arrange on a plate and serve immediately with extra pickled radish on the side.