KimBap

Image Copyright 2009 Aeri's Kitchen. All rights reserved. Version 1.0

Yield: 10 Rolls

Main Ingredients:
• 10 Sheets Dried Seaweed
• 5 Crab Sticks
• 10 Pieces Ham
• 1 Seedless Cucumber
• 10 Pieces Pickled Radish (DanMuJi)
• 5 Eggs
• 7 or 8 Bowls of Cooked Rice

Rice Ingredients:
• 1 tsp Salt
• 1½ Tbsp Sesame Oil
• 1½ Tbsp Olive Oil
• ½ Tbsp Sesame Seeds

Preparation:
1. Cut the cucumber, pickled radish, ham, and crab sticks to the same length and size.

2. Sprinkle 1½ tsp of sea salt on the cucumber. After 5 minutes, rinse it once, wiping the water off with a towel.

3. Mix 5 eggs and 5 pinches of salt. Fry it as a flat egg. Cut the egg into half inch pieces.

4. In a large bowl, gently mix the cooked rice, two oils, salt, and sesame seeds.

5. Spread some rice on 2/3 of the seaweed sheet. Place the pickled radish, crab stick, cucumber, ham, and egg on top of the rice.

6. Roll the seaweed sheet tightly. Put some rice on the end of the seaweed sheet to help seal it shut. Roll the kimbap with the bamboo mat. Squeeze it hard.

7. Put some sesame oil on the surface of the kimbap. Cut the kimbap into half inch pieces.

This Korean recipe was published in 'Aeri's Kitchen, 1st Mini Korean Cooking story - p28'