Skip to main content

Bulgogi Kimbap with Winter Ambrosia-Seasoned Rice #Sponsored

This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.
 
If you have been following me for awhile, or even just a little while, you might know that I am a huge proponent of using what you have on-hand. So, when I made kimbap for my mom's birthday last month, I reached for the Winter Ambrosia Vinegar from The Quail & Olive* instead of my mirin to use in the rice. Not traditional, obviously, but just as delicious...and local to me!


Winter Ambrosia starts with organic apples and pears and offers a sweet-tart flavor to dishes. Besides when I made Bulgogi-Inspired Beef Jerky, I used apples to tenderize the beef; using pears is traditional. So, that's not too far out in left field on the flavor profile, right?

Seasoned Rice

Ingredients serves 8
  • 4 cups short grain rice (sushi rice)
  • 4 cups water plus more for soaking
  • 1/3 cup Winter Ambrosia Vinegar
  • 5 Tablespoons organic granulated sugar
  • 1 Tablespoon salt
  • Also needed: paper fans, wooden spoons, and a non-aluminum pan

Procedure
Wash rice and soak in water 2 hours or longer. Once you're ready to cook, drain the rice and set aside.

Put water in a saucepan and bring to a boil. Add drained rice. Mix well, cover, and bring to a boil again Turn heat very low and steam 20 minutes. Let stand 10 minutes after turning off heat. Turn the rice into a large, wide bowl or pan.

Heat vinegar, sugar, and salt in a small saucepan until the salt and sugar are dissolved. Cool and fold into hot rice being careful not to mash the rice grains. Fan the rice and cool completely. The rice should be coated with the vinegar and glossy.

Bulgogi Kimbap

Note that this isn't traditional bulgogi; it's ground beef with bulgogi seasonings. But it's quick and lends all of the delicious flavor of bulgogi to this roll.

Ingredients
  • 2 Tablespoons sesame oil
  • 1 pound organic, grass-fed ground beef
  • 2 Tablespoons organic granulated sugar
  • 3 to 4 cloves garlic, peeled and pressed
  • 5 Tablespoons soy sauce
  • 1/4 cup sliced green onions
  • 2 Tablespoons sesame seeds (I used a mixture of white and black sesame seeds)
  • 1/2 teaspoon ground black pepper
  • thinly sliced vegetables, both cooked, raw, and pickled (I used fresh cucumbers, pickled sprouts, pickled radish, sauteed spinach)
  • rolled egg omelet (this one), optional
  • a batch of seasoned rice
  • seaweed sheets (nori)
  • Also needed: sushi rolling mat

Procedure
Heat 2 Tablespoons sesame oil in a large skillet. Crumble the ground beef into the pan.  Sprinkle in the sugar and fold in the garlic. Cook until the beef is completely browned and no pink remains. Stir in the soy sauce, green onions, and sesame seeds. Season with black pepper and set aside.


Place a sushi rolling mat on a work surface and top with a sheet of nori. Scoop 3/4 cup rice on the sheet and press rice to the edge of the nori. 


Arrange a small amount of fillings in a row about 1-1/2" from bottom edge of nori sheet. 


Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling until you  have a uniform cylinder. 


Place the roll, seam-side down, onto a cutting board. With a sharp knife, slice the rolls into eight pieces.

on the web, on Facebook, on Instagram, on Twitter

*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa