Kimbop (Korean Sushi)

Name: Kimbop (Korean Sushi)
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Korean, Asian
Ingredients: 1 carrot, cut into thin strips; 4 slices cooked ham, cut into thin strips; 1 cucumber, cut into thin strips; 2 eggs, beaten; 237 milliliters uncooked glutinous white rice (sushi rice); 4 slices American processed cheese, cut into thin strips; 4 servings salt, to taste; 2 teaspoons sesame oil; 4 sheets sushi nori (dry seaweed); 355 milliliters water

Kimbop (Korean Sushi)

The recipe Kimbop (Korean Sushi) is ready in around 1 hour and is definitely an excellent gluten free, dairy free, and fodmap friendly option for lovers of Korean food. One portion of this dish contains approximately 14g of protein, 12g of fat, and a total of 336 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a rather cheap hor d'oeuvre. If you have sesame oil, ham, sushi nori, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Rinse the rice in a strainer or colander until the water runs clear.

Ingredients you will need

Water

Rice

Equipment you will use

Colander

Sieve

Combine the rice with water in a saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until rice is tender, 12 to 14 minutes.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

Spread cooked rice onto a baking sheet to cool. Season with 1 tablespoon of sesame oil and salt.

Ingredients you will need

Cooked Rice

Sesame Oil

Spread

Salt

Equipment you will use

Baking Sheet

While the rice is simmering, pour the eggs into a skillet over medium-high heat and allow to cook without stirring or turning to get a flat layer of cooked egg. When egg is completely cooked, remove from skillet and set aside on a cutting board to cool.

Ingredients you will need

Egg

Rice

Equipment you will use

Cutting Board

Frying Pan

Separate the nori sheets onto a flat surface and divide the cooled rice between them, leaving only a half-inch strip of seaweed visible at the top of each sheet. Arrange strips of egg, cucumber, carrot, cheese, and ham in thin layers on top of the rice. Beginning with the bottom of each sheet of nori, use a bamboo sushi mat to firmly roll each piece into a cylindrical shape.

Ingredients you will need

Nori

Cucumber

Seaweed

Carrot

Cheese

Rice

Roll

Egg

Ham

Brush each roll with 1/2 teaspoon of sesame oil and cut into six even pieces.

Ingredients you will need

Sesame Oil

Roll

Equipment

Ingredients

Servings:

carrot, cut into thin strips 4slices

cooked ham, cut into thin strips 1

cucumber, cut into thin strips 2

eggs, beaten 237milliliters

uncooked glutinous white rice (sushi rice)4slices

American processed cheese, cut into thin strips 4servings

salt, to taste 2teaspoons

sesame oil 4sheets

sushi nori (dry seaweed)355milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Korean. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try LangeTwins Prince Vineyard Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 21 dollars per bottle.

LangeTwins Prince Vineyard Chenin Blanc

By simply preserving the aromas and flavors that were delivered from the winegrape, LangeTwins Chenin Blanc is a vibrant expression of the varietal. Crisp Granny Smith apple notes merge with a hint of tart pear to create a bright and refreshing wine that is easy to enjoy on its own.