Lunch Box: Kimbap
love April so I am sharing one my favorite to go lunches-it’s simple,
easy, delicious and so colorful: Kimbap or Gimbap!
I had so much fun yesterday with the kids. It was raining, we stayed indoors but I already had a plan in my head how to make my kids entertained. I set up everything and prepared it on the dinning room table- they were so happy when I told them that they will learn how to make kimbap. Trust me if my 10 year old can do it, you can do it too.
Today they went to school proud of themselves because they prepared kimbap and their school lunch.
always with different filling and they are really versatile-you may use ingredients whatever you or your kids like.
or Maki Roll (Futomaki-fat roll). The difference is in rice preparation and any kind of Japanese rolls are usually served with soy sauce, wasabi and pickled ginger(gari) where the Kimbap commonly is not.
Kimbap is Korean traditional Picnic/Finger fast
Ingredients for the rice:
cups cooked sushi rice
tbs. Rice vinigar
- Pinch of Salt
- 1 tbs. Sesame Oil + for brushing on the rolls
- pickled daikon(white radish)
- toasted sesame seeds
- it can be any meat or you can keep it vegetarian
- Put about 4 cups of good quality premium sushi rice in the pot with the water. (wash the rice then cook, put water about finger thick above the rice which is about less than 1 cm/0.4 inches) Once the rice boils, turn it down, stir, cover and let it simmer to the lowest temp for 10 minutes. Take it off and let it be under closed lid for 5 more minutes; Fluff the rice and place in a large plastic bowl. If you have rice cooker then follow the instructions.
your mixing sauce by mixing up salt, vinegar until the liquid looks
clear, then add sesame oil. Mix
rice with the mixing sauce and stir it evenly; Set aside!
a large plate to arrange all ingredients for kimbap by slicing it
into thin strips-preferably the same size.
- Place on the sushi/kimbap mat dry seaweed then put bit of rice but do not go all the way from one end to the other-try to keep it from the sides and you can adjust the thickness; again don’t go to thick because it will be hard to roll. Click Here for better instruction.
- Put the ingredients on top side by side that you wish to use and roll it.
- Brush each uncut roll with sesame oil and cut into bite size rolls, but you can eat them without cutting.
- You can store them in airtight container and in the fridge for up to two days although they are the best when eaten fresh.
|my daughter Anna is wearing the Chef’s Coat provided by The Chef’s Emporium|
Simple and delicious lunch idea even for work. I paired it with Green lettuce Salad mix, Cheese cubes, cherry tomatoes and corn. Water for the beverage, mandarin orange for the fruit and chocolate marshmallow for the dessert.
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