Kimbap, Korean Sushi Rolls

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[Video Recipe!]

# Preparing Kimbap Rice:
1. Pour 2 cups of short grain white rice, 2 1/4 cups of water, a dash of salt, and 3 squares of dashima seaweed into a rice cooker. Mix and turn on your rice cooker.
2. After the rice has cooked remove or eat the dashima seaweed squares, and put your rice in a large bowl.
3. Add 4 Tbs sesame oil to the rice and mix gently.
# Preparing Basic Kimbap Ingredients:
1. Slice 1 carrot thinly and julienne.
2. Chop 1 burdock root into 2 inch cuts, slice thinly, then julienne.
3. Slice 3 sheets of Korean fish cake into 1 inch strips.
4. Crack 4 eggs into a small bowl and whisk well.
5. Heat up a pan on medium high and add vegetable oil. Fry 5 strips of imitation crab until golden brown. Place on a paper towel to dry.
6. Don’t clean the oil or turn down the heat, add a bit more oil and pour in your beaten eggs. Once cooked on one side flip, cook a bit more, and transfer to a plate. Slice the egg into 2 inch wide sheets like the fish cake.
7. Pour in a little more oil and add the julienned carrots to the pan. Add a dash of salt and stir fry just until the carrots begin to sweat and taste sweeter. Then put to the side.
8. If you are making bulgogi kimbap first make your bulgogi, then leaving the extra bulgogi sauce in the pan add your sliced fish cake on medium high until it absorbs the bulgogi sauce. Add 1 Tbs oyster sauce, soy suace, and plum syrup or honey. Mix well, then add 1 Tbs of soju and brown sugar. Mix well until the fish cake absorbs all the sauce and turns golden brown. Then put to the side.
9. Don’t wipe the fish cake’s pan, instead add your burdock root and let it absorb the excess sauce for 5 minutes. After 5 minutes transfer the burdock root to a pot, add 1 to 2 cups of water, 2 Tbs of plum syrup or cornstarch, 1 Tbs of brown sugar, mix well, cover, and let simmer on low for 10 minutes.
10. Bring a pot of water to a boil and add 100g of chives or spinach. After the chives have boiled for 1-2 minutes remove from water, add a sprinkle of sesame oil and sesame seeds, and mix well.
# Preparing Bulgogi Kimbap Ingredients:
1. Cut off the fat from 500g of beef ribs, then cut into thin 1 inch slices matching the carrot and burdock slices.
2. Add sesame oil to a clean pan and set to medium high. Add the sliced beef ribs and stir fry.
3. Add 1 Tbs sake and continue to mix. Next 2 Tbs oyster sauce, 1 Tbs soy sauce, 1 Tbs plum syrup or honey, 1 Tbs brown or white sugar, and keep mixing.
4. When the beef has absorbed most of the sauce place the beef to the side but keep the excess sauce in the pan to fry your fish cake.
# Preparing Kimchi Kimbap Ingredients:
Add 1 – 2 cups of kimchi in a bowl. Add 1 Tbs of brown sugar, sesame oil, and sesame seeds. Mix well.
# Preparing Tuna Kimbap Ingredients:
Slice 1 hot pepper thinly.
# Making Bulgogi Kimbap:
1. Place 1 roasted seaweed sheet on a sushi/kimbap rolling mat, and get a small cup of water.
2. Take a handful of the oiled rice and spread it out in a thin consistent layer on the seaweed, leaving an inch at the top rice-free.
3. Add a slice of egg along the bottom of the rice, leaving a centimeter of rice below.
4. Add a thin column of burdock root, carrots, and beef along your egg strip. On top of that add a layer of fish cake, pickled radish, chives, and imitation crab.
# Making Spicy Tuna Kimbap:
1. Place 1 roasted seaweed sheet on a kimbap rolling mat and get a small cup of water.
2. Take a handful of oiled rice and spread it out thin on the seaweed, leaving an inch at the top rice-free.
3. Add a strip of egg along the bottom, fish cake next to the egg, then place chives on top with carrots, burdock, and pickled radish, just like the bulgogi kimbap.
4. This time add a layer of perilla leaves on top, then add canned tuna on top of the leaves, and sliced hot peppers on top of the tuna.
# Making Kimchi Kimbap:
1. Place 1 roasted seaweed sheet on a kimbap rolling mat and get a small cup of water.
2. Place a handful of oiled rice and spread it out thin on the seaweed, leaving an inch at the top rice-free.
3. Lay down a large leaf of kimchi, uncut, and fold it over so it doesn’t stick out the top.
4. Lay down a thick layer of bulgogi.
# How to Roll Kimbap:
1. Grab all your ingredients making sure they stay in place, and carefully roll your mat up and over, squishing in the ingredients so they don’t ride up.
2. Roll until the seaweed touches the rice encapsulating all the ingredients as tightly as you can. Then squeeze it tight, take the rolled kimbap to the bottom of the rolling mat, and continue rolling until there’s only the plain seaweed on the top left to roll.
3. Dip your finger in the cup of water and run it along the top inch of seaweed. Then roll the rest of the way and squeeze the kimbap tightly inside the mat. Squeeze tightly all over, then finally remove the mat. Wet your fingers with sesame oil and run it along the top of the kimbap. Finally set the kimbap on a cutting board. Wet a sharp knife with sesame oil, and slice the kimbap roll into half inch slices. That’s it! Eat it or pack it for a picnic!