Skip to main content

Tabletop Adventuring with a Kimbap Sushi Hybrid

 

One thing I have always wanted to instill in my kids: lifelong learning. I strive to lead by example because there is always so much to learn! This month I learned that what I have always called 'Fresh Spring Rolls' is more often called 'Summer Rolls.' And what I have always called 'Kimbap' is...well, not. You'll see the summer roll recipe soon. But for today, let's talk about kimbap.

I have always made my version with a vinegar-seasoned rice, akin to sushi rice, just swapping out the fishy fillings for vegetables, eggs, and sliced beef. That seemed to make sense to me. However, kimbap has an entirely different rice base. Whoops!

Instead of a vinegar-seasoned rice, kimbap is made with rice simply seasoned with sesame oil and salt. But as we really like the tang of vinegar, I made a hybrid version of the seasoned rice with vinegar and sesame oil for this.

Ingredients serves 8
  • 4 cups short grain rice (sushi rice)
  • 4 cups water plus more for soaking
  • 1/3 cup seasoned rice wine vinegar or other white vinegar
  • 5 Tablespoons organic granulated sugar
  • 1 Tablespoon salt
  • 1 to 2 teaspoons toasted sesame oil to taste
  • 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 whisk in 1 teaspoon sesame oil. 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. Taste and, if needed, add in another teaspoon of sesame oil.

Kimbap

I made an assortment of rolls that included my version of beef bulgogi, egg omelet, a variety of pickled vegetables, and my non-traditional version of seasoned rice.

Ingredients
  • thinly sliced beef bulgogi (like this one)
  • thinly sliced vegetables, both cooked, raw, and pickled (I used fresh cucumbers, pickled sprouts, pickled radish, sauteed spinach)
  • rolled egg omelet (this one)
  • a batch of seasoned rice
  • seaweed sheets (nori)
  • Also needed: sushi rolling mat

Procedure

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.


I served these one evening when Jake had invited a co-worker over for dinner. Over this kimbap sushi hybrid, inari, bowls of saimin, and plates of rhubarb crumble, we listened as Andrés recounted his recent travels to Venezuela and several treks across the country from Michigan to the West Coast to Florida and back.


I talked about my year in Italy, hosteling all around the country and sleeping on boat decks and beaches; we recalled the boys' first international trip to Costa Rica when they were little and our Christmas visit to Denmark a few years ago. It made me miss traveling so much! But I was grateful for the tabletop adventures last night.

Comments

Popular posts from this blog

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

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an