Kimbap

 

The cucumber is hiding.

I made my first kimbap as an accompaniment to tteokbokki, which I recommend as a pairing. I combined ideas from several internet recipes, and I inauthentically prepared the rice with rice vinegar instead of sesame oil because I prefer it that way. I also skipped the part about brushing the outside with sesame oil. I don't think it needs it.

For my fillings, I used crunchy baked tofu, pickled cucumber, and seasoned spinach. I like this combination a lot. I think kimbap is supposed to have carrots, but I don't like carrots in this kind of context, so I skipped it.

The Recipe:

4 sheets nori
2 c uncooked calrose rice
1 tb rice vinegar
1 tb sesame seeds

1/2 bunch spinach
1 tsp sesame oil

1/2 tsp soy sauce

1/3 english cucumber, sliced into strips

1 tb rice vinegar

1 tsp soy sauce

1/2 tsp sesame oil

1 tsp sugar

1/2 block firm tofu

1 tb Korean dipping sauce or a mixture of soy sauce and sesame oil

1 tb cornstarch

• Rice: Rinse well. Cook according to your rice's instructions. Mix in the rice vinegar and sesame seeds. Let cool for 1-3 hours.
• Spinach: Boil just until starting to wilt, then transfer to ice water. Chop coarsely. Mix with sesame oil and soy sauce.
• Cucumber: Mix with rice vinegar, soy sauce, sesame oil, and sugar. Let set in refrigerator for at least 1 hour.
• Tofu: Slice into finger-sized strips. Coat in sauce/soy sauce/sesame oil, then coat in cornstarch. Bake at 400 degrees for 25 minutes, flipping once.
• Then: Fill each piece of nori with rice and fillings, roll, and slice.

The Verdict:

Overall grade: A

Overall reason: Flavorful and fresh. A good alternative to the usual homemade California rolls.

Time to prepare: 1 hour of work plus some waiting time for the rice to cool and cucumbers to marinate.

Husband quote: "This isn't sushi? I'm going to call it sushi."