Wednesday, October 24, 2012

Kim Bap... Unrolled

I know what some of you are probably thinking... "This isn't Kim Bap!" and in some ways you would be right, because I do not know how to roll things like sushi rolls.. YET!! One day, hopefully soon, i will be taking a sushi making class. Then I can show all of you how to do it too! But for now this is how i do Kim Bap. My hubby and I LOVE Asian food... ALL ASIAN FOOD! and this one turned out sooo good I will probably make it again this week! Found it at Fifteen Spatulas and made mine unrolled for all of us who can't roll. 

- 2 cups white rice
- 4 mini cucumbers (these have better flavor than the big ones)
- 3 tbsp rice vinegar
- 2 big handfuls of spinach
- 4 medium carrots
- 4 extra large eggs, lightly beaten
- 1 ripe avocado
- olive oil for sauteing
For the bulgogi style beef:
- 1 lb top sirloin, thinly sliced
- 1/4 cup chopped scallions (green part only)
- 3 cloves garlic, minced
- 2 tbsp red wine
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1/3 of a kiwi, chopped

Make the bulgogi beef by marinating the top sirloin with the scallions, garlic, red wine, soy sauce, sesame oil, sesame seeds, and kiwi. The reason we add the kiwi is to tenderize the meat. Let it marinate in the fridge for 2 hours, but no longer, because the kiwi will break down the meat too much.

On to the rice. I have a ricer cooker, so I cooked the rice in there according to the rice cooker's directions. If you don't have one, you can also cook the rice in a saucepan, just cook it according to the directions on the rice package. Let the rice cook while we work on the other ingredients.

Cucumber time. Quarter them up and cut them to the desired size. Soak the cucumbers in the rice vinegar, and sprinkle them generously with salt on both sides. We are not only seasoning the cucumbers and drawing the moisture out. I soaked mine for about 10 minutes.

In a frying pan, add a little bit of Olive oil and cook the spinach until wilted. remove the Spinach, Peel and quarter up the carrots, and saute them over medium high heat in 2 tbsp of olive oil and a sprinkling of salt until they are tender but still have some crunch, about 5 minutes. Remove the carrots, and cook the marinated beef in the same pan, being careful not to overcook the meat.

In a small frying pan scramble up 4 eggs. 

I set all my toppings out in different bowls so that it could be served more "buffet style" and everyone could load up on their favorite toppings. Mine was the egg, avocado and beef! 

Serves 4

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I have to admit I am not the creator for most of these recipes! Most of these come from friends or the Foodnetwork, and other websites. I usually tweak it, but i get them from other sources. THANK YOU OTHER PEOPLE,but please... use them, circulate them, make them your own. Just make sure you give the credit to the right person, which isn't always me!