Kimbap
Kimbap (김밥) is one of the best known and appreciated dishes of Korean cuisine. The reasons are many: it is simple, nutritious, cheap, easy to take with you and, more simply, good. This dish has existed since time immemorial in South Korea, yet it acquired the name that represents it only in 1935, when it was called in this way in an article in a newspaper. Due to the Japanese occupation (1910–1945) it was indicated with the Japanese name "norimaki": among the numerous restrictions imposed by the Japanese in Korea there was that of the impossibility of using the Korean language. After the aforementioned occupation, the Korean people gradually re-established the use of their language and so the famous rice and alga gim roll also had its authentic name. INGREDIENTS - 1 beaten egg
- boiled spinach seasoned with toasted sesame oil
- kimchi
- 1 carrot
- 1 tbsp sushi rice seasoning
- toasted sesame oil
- vegetable oil
- gim seaweed (nori)
- steamed sushi rice
- salt
- sesame seeds
PREPARATION - Cut the carrot into julienne strips. Skip the carrots for about 5 minutes and add salt. Keep aside.
- Heat the oil in a small round pan and pour in the beaten egg. Cook the omelette and then cut it into strips lengthwise. Keep aside.
- Prepare the rice by mixing it with the sushi rice seasoning and leave to cool.
- Spread the gim seaweed on the bamboo mat and place the rice on it: wet your hands with water to prevent the rice from sticking to your fingers. Arrange the ingredients on the rice in the part closest to you.
- Form the roll by wrapping the mat gently and bringing it towards you. Squeeze with your fingers to compact the roll. Press down to compact even more before removing the mat.
- Pour a drop of toasted sesame oil on the roll to make it shiny.
- Cut the roll with a very sharp knife and sprinkle with sesame seeds.
- Serve with soy sauce on the side.
