Kimbap (김밥)

Kimbap is a good lunchbox idea. It's also perfect to take on picnics. Korean convenience stores sell kimbap and along with a piping hot cup of ramyeon, it makes a good lunch.

Kimbap is from KIM, the laver sheet wrapper and BAP, the korean word for rice. There are many kinds of kimbap. Beef, tuna, and ham are the most common ones. Not only it is delicious and convenient, but also is healthy. It may take a while to master the rolling, but once you get the hang of it, it willl be a piece of cake.

The materials and ingredients could be purchased at your asian grocery stores  or the asian section in the supermarket.

Kimbap (김밥)

Ingredients:
Rice

• 5-6 cups cooked rice (made from 3 cups of uncooked rice)
• ½ tbs sugar
• 1 ts salt
• 1 tbs of vinegar  

Filling

• 1 pack laver
• 1 pack yellow radish pickle (danmuji)
• 1 pack crabmeat (matsal)
• 1 pack kimbap ham
• 2 cucumbers
• 1 med carrot
• 3 eggs

 sesame oil and seeds

Method:

1. Cook 3 cups of rice using a little less water. Dissolve sugar and salt in vinegar and mix it in with the rice. Mix well. Spread over a wide shallow container and cover by wet towel while cooling down to keep its moist.
2. Prepare the fillings. Peel the carrot and cut diagonally and then into matchsticks.
3. Peel the cucumbers and cut into 1/2 x 1/2 cm thick lenthwise. Scrape off the seeds.
4. Beat 3 eggs and season with salt and pepper.
5. Put oil in a nonstick fry pan. Once hot, put 1/3 the egg mixture to coat the pan, and another 1/3 when the top starts to settle. And finallly the last of the mixture. Be careful not to bur the egg. Let it rest before slicing into 1/2 cm wide lenthwise.
6. Add a little more oil in the pan. Saute the cucumber briefly for 10 sec. Take it out and drain excess oil. Do the same for the carrots and ham.
7. Prepare to roll the kimbap. Get a rolling mat. Put the laver sheet on the center of the mat. Spread the rice thinly and evenly. You can easily do this by soaking your hand in cold water and  spreading the rice on the sheet. leave 1 inch gap at the top of the laver. This willl seal the kimbap well.
8. Lay the vegetables and fillings on top of another like a pile. Lift with the side close to you and roll it over the fillings. Press to  pack the fillings tightly before rolling all the way up.
9. Brush a little sesame oil on the laver sheet before slicing the rolls. Use a knife soaked in cold water to prevent the rice from sticking. sprinkle a little sesame seeds.