Kimbap
30 mins
2 SERVINGS
INGREDIENTS
RICE
- 1 rice cooker cup or 160g short-grain rice
- 185ml water, plus extra for rinsing
- 2 tbsp sesame oil
- 1 tbsp sesame seeds, toasted
FILLING
- 1 large egg
- 1/2 carrot, peeled and julienned
- 200g Beef Stir-Fry
- 1 handful spinach
- 1/2 Japanese cucumber
ASSEMBLY
- 2 pieces of nori (dried laver seaweed)
METHOD
- Cook the rice in the rice cooker.
- Once done, tip the rice out into a bowl and stir in the sesame oil and sesame seeds. Cover with a damp tea towel and set aside.
- Beat the egg with a pinch of salt. Fry into an omelette in a non-stick pan and slice into strips.
- Heat 1 tsp oil in a frying pan. Add in carrot and a pinch of salt. Cook until carrot has softened.
- Marinate meat with 1 tbsp light soy sauce, 1/2 tbsp sesame oil and 1/2 tbsp brown sugar. Heat pan with 1 tbsp oil and stir-fry the meat until cooked.
- Boil a pot of water and season with a generous pinch of salt. Add in spinach and blanch until spinach has softened. Drain spinach and squeeze to remove excess water after it has cooled down slightly.
- Cut cucumber into long strips.
- Place nori on a bamboo rolling mat with its rough side up.
- Spread half the rice on the nori, leaving some spacing at the top. Then layer with desired filling on top of the rice.
- Using the bamboo mat, roll up the kimbap tightly, making sure that the start of the rice meets the end of the rice to make a nicer looking roll.
- Stick a few grains of rice on the end of the nori for it to stick better. Roll it up - use the bamboo mat to help keep the roll tight. But don't use too much force as it may cause the roll to go out of shape.
- Repeat to make the second roll. Cut rolls into 6 to 8 pieces each, wiping the knife with a damp cloth before each slice. Serve immediately.
Beef Stir-Fry
No artificial flavours and preservatives
Farm Fresh
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