Korean Appetizer

GIMBAP

(Korean Sushi)

Gimbap

Similar to Japanese sushi, gimbap (a/k/a gimbop, kimbap or kimbop) is a combination of rice, meat and various vegetables gently rolled in a thin sheet of dried seaweed -- a harmonious symphony of flavors that makes a perfect appetizer or light lunch.

Ingredients

1/2 lb ground beef 1/4 cup sesame oil
1/2 cucumber 1 carrot
5 (3") sticks of artificial crabmeat takuwan (daikon radish)
7 sheets of dried seaweed white vinegar
2 cups of Korean rice salt and white sugar

Gimbap Ingredients

Preparing the Rice and Beef Cook the rice according to the directions (preparation by rice cooker is ideal but not mandatory). After the rice has completely cooked, remove the rice from its heat source to allow it to cool down before handling.

Brown and drain the ground beef. Add salt and pepper to taste.

In a small plate or shallow bowl, add the sesame oil and 2 tablespoons of salt.

Preparing the Carrots and Cucumber Skin the carrot and cucumber and slice both into thin, long strips.

Cover the strips with white vinegar and spinkle 1 tsp. of salt and 1 tsp. of sugar on top.

Allow the strips to marinate for 15 minutes.

Preparing the Takuwan and Crab Meat Thinly slice the takuan and crabmeat into similar sized strips.
Rice spread on Seaweed When the rice is cool enough to handle, spread a thin layer onto one sheet of seaweed.
Building the Gimbap Along the bottom edge of the seaweed, lay one slice of takuwan, carrot, cucumber, crabmeat and add a line of ground beef.
Rolling the Gimbap From the bottom edge, carefully roll up the seaweed. Liberally rub the outer seaweed with the sesame oil and salt mixture as you roll.

NOTE: The salt will barely dissolve in the oil so be sure to include some of the salt when rubbing.

Preparing the Rice and Beef Rub sesame oil along the inner side of the upper edge of the seaweed and gently press down the seaweed roll to seal it closed.
Cutting the Gimbap Using a very sharp knife, gently cut off the ends and slice the remaining gimbap roll in one inch sections.

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