Kimbap is sushi the Korean way. Find out here how you can make the delicious trend food yourself at home.
Have you heard from
Kimbap
or
Gimbap
heard?
It is very easy to explain where the name comes from: “Gim” or “Kim” means seaweed in Korean, “Bap” is cooked rice *.
So the round snack is rice in a seaweed roll - like
Japanese sushi
.
In Korea there is a kimbap shop practically on every corner, just like our French fries or kebab shop.
Kimbap is eaten as a snack or a quick lunch, parents also like to give it to their children instead of school sandwiches for the break.
Kimbap and sushi: these are the differences
While the roles look similar, they are not the same. In Korea, people love the
colorful
sushi variant
above all: rice, for example, is often colored with beetroot juice and the other ingredients from carrots to pickled radish to mango are also beautifully colorful. The
rice preparation is also
different: the rice for kimbap is heartily seasoned, for example with sesame oil and salt, in contrast to the sweet sushi rice. In principle, there is at least five different ingredients in a kimbap. There is one crucial difference to the Japanese counterpart: The ingredients for kimbap are usually
pre-cooked instead of raw, as is the case with sushi.
In addition, the algae sheet in which the ingredients are rolled is twice as large as is usual for sushi.
Then put a layer of colored rice and the other ingredients on top of the algae.
Roll everything up, cut into bite-sized pieces and serve with a sauce.
Like sushi, kimbap is also eaten with chopsticks.
Due to the large number of possible ingredients
,
there are many
different combinations for Kimbap
.
So you can fill it according to your taste: vegetarian with omelette or vegan with lots of vegetables (e.g. yellow radish, sweet potato, avocado, beetroot, etc.), but a filling with fish or roasted meat is also possible.
Also read:
Make sushi yourself: There is one important step that you must definitely consider.
Make kimbap yourself: the ingredients
For 4 servings you need:
300 g rice (sticky rice)
8 roasted seaweed leaves (nori leaves)
2 eggs
salt and pepper
1 carrot
1 pickled radish
1/2 cucumber
4 tbsp vinegar
4 tbsp soy sauce
2 tbsp sesame seeds
Also delicious:
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A food trend that bread fans must try.
+
Kimbap is Korean style sushi.
© Dmitry Tsvetkov / Imago
Make kimbap yourself: this is how it works
First cook the rice, using a little less water than usual.
Incidentally, toast the sesame seeds in a pan.
Then take it out of the pan.
In a small bowl, beat the eggs, whisk them with salt and pepper and fry them in the pan to make an omelette.
Take the finished omelette out of the pan and cut it into strips about 1 cm thin.
Peel the carrot and cut it into thin strips, which you then fry in the pan until it is a little softer.
Halve the cucumber lengthways, remove the pulp and cut into sticks.
Salt and drizzle the cucumber strips with vinegar.
Then fry them briefly in the pan.
You also cut the pickled radish into strips.
Put the rice in a bowl, season it with salt, sesame seeds, vinegar and soy sauce, mix carefully until the rice has a smooth consistency.
Place the square sheet of seaweed in front of you on a bamboo mat and distribute the rice evenly over it.
Leave a margin free.
Place the other ingredients in strips close together across the rice.
Then, with the help of the mat, roll up the seaweed tightly.
Moisten the exposed edge with a little water so that the seaweed sticks.
Let the kimbap roll rest briefly, then cut it into bite-sized pieces with a sharp knife.
To serve,
arrange
the
kimbap
on a plate and serve with a sauce of your choice, for example a mixture of soy sauce and wasabi paste.
(mad) * Merkur.de is an offer from IPPEN.MEDIA.
Also interesting:
you should never order these things in a sushi restaurant.
Japanese noodles are trendy
Japanese noodles are trendy
List of rubric lists: © dmitrytsvetkov via www.imago-ima