My lunch box Kimbap / Gimbap
My lunch box Kimbap / Gimbap

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, my lunch box kimbap / gimbap. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

My lunch box Kimbap / Gimbap is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. My lunch box Kimbap / Gimbap is something which I’ve loved my whole life.

Today I make my son's favorite kimbap. I also thought I'd share an easy and delicious back to school idea. Rice: Place freshly made rice in a large, shallow bowl.

To begin with this particular recipe, we must prepare a few components. You can cook my lunch box kimbap / gimbap using 12 ingredients and 20 steps. Here is how you can achieve it.

The ingredients needed to make My lunch box Kimbap / Gimbap:
  1. Take 5 seaweed paper (sheets)
  2. Get 4 cup cooked rice
  3. Take 1/2 lb beef skirt steak
  4. Make ready 2 eggs
  5. Get 1 large carrot
  6. Get 1 large zucchini
  7. Prepare 1 tsp sesame oil
  8. Make ready 1 1/2 tsp salt
  9. Prepare 2 tsp soy sauce
  10. Make ready 1 garlic cloves
  11. Make ready 1/4 tsp ground black pepper
  12. Make ready 1 tbsp oyster sauce

Learn how to make classic gimbap at home with my step-by-step guide! · Gimbap satisfies in many settings: as a light lunch for both adults and kids, as an easy-to-carry picnic and hiking snack, or even as a party appetizer. Korean kimbap (also known as gimbap) are rice rolls that look a lot like sushi. Traditional fillings for kimbap include seasoned vegetables, egg Kimbap is like the Korean version of a sandwich—you can change the filling to fit any diet, palate, or occasion. Kim or gim means dried seaweed in Korean.

Steps to make My lunch box Kimbap / Gimbap:
  1. Rice: Place freshly made rice in a large, shallow bowl. Gently mix in ½ teaspoon salt and 1 teaspoons sesame oil over top with a rice scoop or a wooden spoon.
  2. Let it cool down enough so it's no longer steaming. Cover and set aside.
  3. Steaks: Trim the fat from the skirt steaks and slice into ¼ inch wide, 3 to 5 inch strips.
  4. Put the strips into a bowl. Add 2 teaspoons soy sauce, 1 minced garlic clove, ¼ teaspoon ground black pepper, and 1 tablespoon oyster sauces. Mix well by hand.Set aside, and let them marinate.
  5. Eggs: Crack 2 eggs in a bowl and add ¼ teaspoon salt. Whisk eggs until evenly yellow and fry into flat omelet using 10 to 12 inch non-stick pan.
  6. Cut it into ½ inch wide strips. Put it on the platter.
  7. Carrots: Cut carrots into thick strips.  Combine with ¼ teaspoon salt. Mix well and let it sweat for 5 to 10 minutes. Heat a non-stick pan.
  8. Squeeze out excess water from the carrot, then saute for about 1 minute. Put it on the platter next to the eggs.
  9. Zucchini: Cut zucchini into thick strips.  Combine with ¼ teaspoon salt. Mix well and let it sweat for 5 to 10 minutes. Heat a non-stick pan.
  10. Squeeze out excess water from the zucchini, then saute for about 1 minute. Put it on the platter next to the eggs.
  11. Finish steaks: Heat up a non-stick pan over medium high heat and cook the marinated beef, stirring it with a wooden spoon until well cooked. Set aside
  12. Put it on the platter next to the zucchini.
  13. Let's roll gimbap!!!
  14. Place a sheet of seaweed paper on a bamboo mat (sushi roller) with the shiny side down. Evenly spread about ¾ cup of cooked rice over top of it, leaving about 2 inches uncovered on one side of the seaweed paper.
  15. Place beef, carrot, zucchini and a few egg strips in the center of the rice.
  16. Use both hands to roll the mat (along with seaweed paper and rice) over the fillings, so one edge of the rice and seaweed paper reaches the opposite edge. This centers the fillings in the roll, so they?ll be nicely in the middle when you slice it.
  17. Grab the mat with both hands and and press it tightly as you continue rolling the kimbap. Push out the mat as you roll, so it doesn't get wrapped in the kimbap.
  18. Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.Repeat 4 more times with the remaining ingredients.
  19. Cut each roll into ¼ inch bite size pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting.
  20. Put it on a plate and serve immediately or pack it in a lunchbox.

Gimbap (김밥) is a Korean-style makizushi, a sushi roll, made from cooked rice and other ingredients that are rolled in gim—dried sheets of seaweed—and served in bite-sized slices. Mostly known as Korean Sushi, Kimbaps are usually made for picnics and lunch boxes. Enjoy these little wonders and next time you go on a picnic or a road-trip or surprise your kids in their lunch boxes as they stay fresh for hours. Thank you SungYoen Kim, for agreeing to allowing me to film her and. Find stockbilleder af Korean Traditional Dish Gimbap Lunch Box i HD og millionvis af andre royaltyfri stockbilleder, illustrationer og vektorer i Shutterstocks samling.

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