Tuesday, March 8, 2011

KimBob: The Recipe

Originally I made this recipe as an appetizer .... but ... the leftovers made a perfect lunch for me the next day! MMmmmmm The actual meal wasn't very Asian ... remember my family isn't too keen on my asian cooking. I made a delicious crock pot Iowa Pork Chop recipe along with a salad and sweet corn. (If you are unfamiliar with Iowa Pork Chops ... mmmmm ... what a terrific cut of meat! It's about 2 inches of pork heaven. (hmmm, that's an odd pairing ... but they are good.) I will HAVE to do a post about grilling these in a month or so when it warms up outside. They are delicious!)

KimBob (Korean Sushi)

  • 4 cups hot cooked rice 
  • 1 teaspoon rice vinegar 
  • 1/2 teaspoon soy sauce (Korean Soy Sauce if available)
  • 1/2 teaspoon dark sesame oil 
  • 4 sheets kim fresh seaweed (flat, dried dark green seaweed sushi wrappers)
  • 1 small carrot, julienned 
  • 2 eggs, beaten 
  • 2 green onions, chopped small
  • 10 ounces fresh or frozen spinach, thawed and drained if frozen.
  • garlic powder to taste
  • 1/2 teaspoon sesame oil 
  • 1/2 teaspoon soy sauce 
  • 4 slices pickled yellow radishes 
  • 1 tablespoon sesame seed, toasted 

Directions:Prep Time: 20 mins
Total Time: 23 mins

  1. Let rice cool a bit and set aside.
  2. Saute carrots strips with sesame oil, garlic seasoning, season salt. (no certain amount, just eye-ball it)
  3. Beat 2 eggs together with the chopped green onion and  a pinch of salt. Fry flat like an egg pancake and set aside.
  4. Then, mix the rice with the vinegar, soy sauce, and sesame oil and a little garlic-all listed.  
  5. Cut egg into strips about a quarter inch wide. 
  6. Blanche fresh spinach in boiling water for a few seconds or cook thawed spinach. Rise with cold water and squeeze to almost dry and mix spinach with sesame oil, garlic and soy sauce. 
  7. To assemble, put rice on a bamboo roller (I do not have one and it works fine, just not as tightly rolled). 
  8. Spread rice over 2/3 of the dried sea weed sheet/wrapper, lay carrots, spinach, and egg on top. 
  9. Sprinkle with sesame seeds and roll like a jelly roll. 
  10. Seal edges with a bit of water rubbed where the two edges meet and pressing or squeezing firmly so it stays stuck.
  11. Cut into 1/2 inch rounds using a SHARP knife rinsing between cuts if necessary. 
  12. You can adapt this to your own tastes, some people put imitation crab meat or cucumber in them.
The Egg Pancake


    Dipping Sauce
    • 1/4 C Korean Soy
    • 2 Tbs. water
    • Pinch red pepper flakes
    • Sesame seeds
    • A little sesame oil
    For a tighter wrap, you can wrap the logs in saran wrap tightly before cutting and place them in the refridgerator.

    Use a sharp knife for easy cutting AND in-between slices clean off knife and wet lightly with a little water.


    The Sanders Family said...

    Looks yummy! Ya know, I've never tried sushi! I might have to try this!

    Gretchen said...

    Just catching up. You have certainly been a busy woman! Missed ya!

    Randy and Rita Rippee said...

    I love Korean KimBob!! We used to eat a lot of it when we lived in Dalian, China where we had many Korean friends and acquaintances. Sure do miss it. Guess I'll have to make some when I have a chance--now I have the recipe. We sometimes have the California rolls, but haven't had them in awhile either. This is making me REAL hungry for it!!

    The family

    The family