Gimbap, also romanised as kimbap, is a Korean dish made from cooked rice and ingredients such as
vegetables, fish and meats that are rolled in dried sheets of seaweed and served in bite-sized slices
AuthorHungry PandaCategoryMeatDifficultyAdvancedCut the cucumber, daikon and carrots into strips.
Put the 2 cups of rice into your rice cooker bowl and fill with water to the 2 cup level line for SHORT GRAIN with water. Select the SHORT GRAIN function. Press START.
When the rice is cooked, put in another bowl and season with rice vinegar, sesame oil and sesame seeds.
Arrange the beaten egg, flour and the panko in separate bowls ready for coating the prawns. Season the flour with a little salt and pepper and mix together.
To panko the prawns, coat them with the flour making sure to get rid of the excess flour. Dip them into the eggs and finally the panko.
Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 170°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a few seconds in the oil.
Fry the prawns, they will take 3-4 minutes to cook (depending on the size).
Make kimbap rolls as you would a Hosomaki sushi roll (see end of this section for details) but add cucumber, carrots, omelette, daikon and prawns across the centre of the roll. Cut into pieces and beautifully present.
Ingredients
Directions
Cut the cucumber, daikon and carrots into strips.
Put the 2 cups of rice into your rice cooker bowl and fill with water to the 2 cup level line for SHORT GRAIN with water. Select the SHORT GRAIN function. Press START.
When the rice is cooked, put in another bowl and season with rice vinegar, sesame oil and sesame seeds.
Arrange the beaten egg, flour and the panko in separate bowls ready for coating the prawns. Season the flour with a little salt and pepper and mix together.
To panko the prawns, coat them with the flour making sure to get rid of the excess flour. Dip them into the eggs and finally the panko.
Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 170°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a few seconds in the oil.
Fry the prawns, they will take 3-4 minutes to cook (depending on the size).
Make kimbap rolls as you would a Hosomaki sushi roll (see end of this section for details) but add cucumber, carrots, omelette, daikon and prawns across the centre of the roll. Cut into pieces and beautifully present.
Notes
TO CUT AND PRESENT THE KIMBAP
First wipe off a knife with a wet towel which helps to slice through the roll cleanly. Then, cut down the centre of roll first, then line the two pieces of one in front of the other. Cut into three pieces and serve by arranging the rolls to highlight the beautiful fillings in the centre.