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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."



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