Traditional (meat) Kimbap
Cooking Time: 45 min.
1 1/2 cup of Kaneyama Sushi Rice & Rolling Mat
3 sheets of Kaneyama Yaki Sushi Nori (Full Sheets)
150g of ground beef, bulgogi OR other protein (minced or chopped/shredded into small pieces)
3 imitation crab stick pieces, shred into small strips (by hand)
3 strips of Korean yellow radish pickle (can find precut at Asian market)
1 whole cucumber, julienned (small strips)
½ carrot, julienned (small strips)
Toasted sesame oil
For Rice: Salt, Sesame Seeds
1.) Prepare your cooked sushi rice in a large bowl
2.) Mix ½ tsp kosher salt, 1 tsp sesame oil, and a sprinkle of sesame seeds into the rice
3.) Set aside to cool
1.) Optional: You can heat your carrot slices in a lightly oiled pan for 1-2 minutes, then let cool
2.) Shred the crab sticks into small pieces with your hands and set aside.
3.) Crack eggs into a bowl and add 1 tsp of water into the eggs. Mix eggs thoroughly.
4.) Like a crepe, spread the egg mixture thinly and evenly on your lightly-greased pan. Cook and gently roll into an omelette-like shape.
5.) Cook your choice of minced/shredded meat in your pan, season to taste. Move to a plate and let cool.
6.) Once cooled, cut your cooked egg roll into long strips (about 1cm wide).