My lunch box Kimbap / Gimbap
My lunch box Kimbap / Gimbap

Hello everybody, it is Sophie, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, my lunch box kimbap / gimbap. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Today I make my son's favorite kimbap. I also thought I'd share an easy and delicious back to school idea. Rice: Place freshly made rice in a large, shallow bowl.

My lunch box Kimbap / Gimbap is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. My lunch box Kimbap / Gimbap is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have my lunch box kimbap / gimbap using 12 ingredients and 20 steps. Here is how you can achieve it.

The ingredients needed to make My lunch box Kimbap / Gimbap:
  1. Make ready 5 seaweed paper (sheets)
  2. Make ready 4 cup cooked rice
  3. Get 1/2 lb beef skirt steak
  4. Get 2 eggs
  5. Get 1 large carrot
  6. Make ready 1 large zucchini
  7. Make ready 1 tsp sesame oil
  8. Take 1 1/2 tsp salt
  9. Take 2 tsp soy sauce
  10. Prepare 1 garlic cloves
  11. Take 1/4 tsp ground black pepper
  12. Take 1 tbsp oyster sauce

Carrot, eggs, garlic, ground beef, kim, rice, salt, sesame oil, skirt steak, soy sauce, spinach, sugar, vegetable oil, yellow pickled radish. · Gimbap (or kimbap) is the most popular on-the-go meal in Korea! Anyway, kimbap is a popular picnic food in Korea. I always looked forward to my school picnic day because my mom would get up early and make these delicious rolls for me. Our kitchen smelled like toasted sesame oil all morning.

Step by Step to make My lunch box Kimbap / Gimbap:
  1. Rice: Place freshly made rice in a large, shallow bowl. Gently mix in ½ teaspoon salt and 1 teaspoons sesame oil over top with a rice scoop or a wooden spoon.
  2. Let it cool down enough so it's no longer steaming. Cover and set aside.
  3. Steaks: Trim the fat from the skirt steaks and slice into ¼ inch wide, 3 to 5 inch strips.
  4. Put the strips into a bowl. Add 2 teaspoons soy sauce, 1 minced garlic clove, ¼ teaspoon ground black pepper, and 1 tablespoon oyster sauces. Mix well by hand.Set aside, and let them marinate.
  5. Eggs: Crack 2 eggs in a bowl and add ¼ teaspoon salt. Whisk eggs until evenly yellow and fry into flat omelet using 10 to 12 inch non-stick pan.
  6. Cut it into ½ inch wide strips. Put it on the platter.
  7. Carrots: Cut carrots into thick strips.  Combine with ¼ teaspoon salt. Mix well and let it sweat for 5 to 10 minutes. Heat a non-stick pan.
  8. Squeeze out excess water from the carrot, then saute for about 1 minute. Put it on the platter next to the eggs.
  9. Zucchini: Cut zucchini into thick strips.  Combine with ¼ teaspoon salt. Mix well and let it sweat for 5 to 10 minutes. Heat a non-stick pan.
  10. Squeeze out excess water from the zucchini, then saute for about 1 minute. Put it on the platter next to the eggs.
  11. Finish steaks: Heat up a non-stick pan over medium high heat and cook the marinated beef, stirring it with a wooden spoon until well cooked. Set aside
  12. Put it on the platter next to the zucchini.
  13. Let's roll gimbap!!!
  14. Place a sheet of seaweed paper on a bamboo mat (sushi roller) with the shiny side down. Evenly spread about ¾ cup of cooked rice over top of it, leaving about 2 inches uncovered on one side of the seaweed paper.
  15. Place beef, carrot, zucchini and a few egg strips in the center of the rice.
  16. Use both hands to roll the mat (along with seaweed paper and rice) over the fillings, so one edge of the rice and seaweed paper reaches the opposite edge. This centers the fillings in the roll, so they?ll be nicely in the middle when you slice it.
  17. Grab the mat with both hands and and press it tightly as you continue rolling the kimbap. Push out the mat as you roll, so it doesn't get wrapped in the kimbap.
  18. Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.Repeat 4 more times with the remaining ingredients.
  19. Cut each roll into ¼ inch bite size pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting.
  20. Put it on a plate and serve immediately or pack it in a lunchbox.

I hope you try my recipe soon! Don't forget to check my other. Korean kimbap (also known as gimbap) are rice rolls that look a lot like sushi. Traditional fillings for kimbap include seasoned vegetables, egg Kimbap is like the Korean version of a sandwich—you can change the filling to fit any diet, palate, or occasion. Kim or gim means dried seaweed in Korean.

So that’s going to wrap it up with this special food my lunch box kimbap / gimbap recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this webpage in your browser, and share it to your family, colleague and friends. Thank you for reading, I hope My site becomes “the place to be” when it comes to my lunch box kimbap / gimbap cooking. Go on get cooking!