Kimbap.....again and again....

Alhamdulillah tiada nikmat yg hendak di dustakan....ya rob....rezeki mu sentiasa melimpah ruah....kupanjangkan rasa syukur pdMU ya ALLAH....jom anak2 kita outing....insya Allah perut kalian sentiasa terisi dgn makanan yg sihat.....

Sumber rujukan Korenbapsang

boleh refer youtube ni sgt membantu....http://www.youtube.com/watch?v=KHC6epzzSco

yields 6 rolls 
Ingredients:
3 cups uncooked short grain rice (Beras ni ada jual kt giant biasa lina buat 2 cup beras menghasil kan 7 gulung spt gambar di atas) hati nak masak nasi nya ye (Sukatan air nya utk 2 cup beras guna air 3 cup yg sama dgn sukatan beras ye)
1 tablespoon sesame oil
salt to taste (about 3/4 teaspoon)

6 gim (aka nori) sheets

For beef:
8 ounces lean tender beef, cut into 1/2 inch-thick long strips
 (You can also use thin bulgogi meat or ground beef)
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon minced garlic

For spinach:
1 bunch spinach (about 8 ounces)
1 teaspoon sesame oil
salt to taste - about 1/4 teaspoon

For fish cake - eomuk:
1 sheet fish cake - eomuk
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil

2 medium carrots, julienned (or 1/2-inch thick long strips)
3 eggs
6 yellow pickled radish (danmuji) strips (1/2-inch thick)

Cook the rice using a little less water than usual. (Fresh cooked rice is best for gimbap.)

Cut the beef into thin strips (about 1/2-inch thick). Mix well with the next 4 seasoning ingredients. Stir fry over medium high heat until cooked through, 2 - 3 minutes.  ( Lina tak pernah cuba letak daging) next time will try lina biasanya letak tuna or boleh letak apa2 yg kita nak...next time boleh try letak ayam...

Blanch the spinach, shock in cold water and squeeze out water. Season with the sesame oil and salt. ( Ni pun lina tk pernah try next will try)

Julienne the carrots. Stir fry with a little bit of oil over medium high heat and salt until softened. (biasa lina rebus kan sekejap )

Crack and beat the eggs, in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a pan over medium low heat. Add the eggs to the pan. When the bottom is set, flip it over. Transfer to a cutting board. Cut lengthwise into 3/4-inch thick strips. ( Yg mmg anak sgt suka)

Cut the fish cake lengthwise into 3/4-inch thick strips. Mix with the soy sauce, sugar and salt. Stir fry with a little bit (about 1 teaspoon) of vegetable oil over medium heat until softened, about 2 minutes. ( Tak pernah cuba lg)

Cut the pickled radish lengthwise into 1/2-inch thick strips (unless you bought a pre-cut package). Letak ni mmg terbaik ada jual di kedai korean harga dlm rm 10 satu pack ada dlm 17 pcs kalau tak silap)

The filling ingredients are ready.  
susun kan begini supaya tk tertinggal bahan2 nya

When all the other ingredients are ready, remove the rice from the rice cooker. While the rice is still hot, add the sesame oil and salt. Mix well by lightly folding with a rice paddle or large spoon until evenly seasoned. Taste a little and add more salt if needed. The rice will cool down during this process and be ready to be used.

Put a sheet of gim, shiny side down and longer side toward you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the gim, using a rice paddle or your fingers preferably.
Sebelum meletak kan seawed letak kan plastic supaya jika ada lebihan nasi tk melekat di tikar buluh anda)  Nasi  ni akak melekit lina biasa nya guna dua sudu utk meletakan nasi atas seaweed.

Lay the prepared ingredients on top of the rice close to the side toward you. ( Gulung dgn cermat dan kemas)

Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers.

Put firm pressure over the roll with the help of the bamboo mat, if using, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.



  

Rub or brush the roll with a little bit of sesame oil for extra flavor and shiny look. Apply a little bit of sesame oil to a sharp knife. (This will keep rice from sticking to the knife. Repeat as necessary after each cut. Wipe the knife with a damp towel if the rice still sticks.) Cut the roll into 1/2-inch bite sizes.



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Posted by lina at 5:06 PM