김밥~~~ Kimbap!

Hello~

As you know Kimbap (김밥>김 is the dried seaweed, and 밥 is rice),

is the traditional Korean food..and is a well~known food even abroad. Basically, it is made following the sushi style but, there is one difference!
Sushi rolls are filled with raw fish...Kimbap is filled with meat or veggies. Kimbap is like the Korean version of a sandwich- you can change the filling to fit any diet, palate, or occasion.

I tried to eat it in a Korean restaurant in Seoul, and it was sooo good and tasty. There are so many kind of kimbap u can choose not just *meat* and usually they serve even side dishes..etc..

Don-t they look tasty???~~
ㅋㅋㅋㅋ

Here is a little basic recipe that explain how to make kimbap~   around 80minutes for the preparation.

• Dried seaweed (nori)- 4 sheets                      4fogli di alga nori
• 2 cups cooked rice                                        2tazze di riso bollito
• 2 tsp sesame oil                                           2cucchiaini di olio di sesamo
• 2 tsp salt                                                      2cucchiaini di sale

For the filling~                                                      Per il ripieno   

• 1 carrot, julienned                                         1carota a julienne
• cucumber, cut into long strips                         1cetriolo a julienne
• 2 eggs                                                           2uova
• beef (bulgogi)                                                carne di manzo

In alternative u can also do the filling with other ingredients such as...

*smoked salmon,

*ham

*tuna

*veggies

PREPARATION.

1. When rice is almost cooled, mix with sesame oil and salt.

Far raffreddare il riso, dopodichè aggiungere olio di sesamo e sale
 

1. Stir fry carrots briefly with a dash of salt.

saltare in padella le carote con un pizzico di sale
 

1. Stir fry cucumber with a dash of salt.
   saltare in padella il cetriolo
2. Whisk eggs until evenly yellow and fry into flat omelet.
    sbattere le uova e creare una frittata.
3. Cut cooked egg into long strips.
   Tagliare a listarelle le uova.
4. Cook bulgogi according to recipe directions.
   Cuocere il bulgogi (manzo)
5. Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed shiny side down.
    Appoggiare l'alga sulla carta alluminio.
6. Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare 
    Stendere 1/2 tazza di riso su 2/3 dell'alga, lasciando 1/3 libero.
7. Lay down the ingredients and roll.
   Appoggiare man mano gli ingredienti e arrotolare l'alga.
8. Cut each roll into 7-8 pieces.

Tagliare in 7-8 pezzi.

Awwwwww...배고파!!배고파!!배고파!!!

I'm hungry..

see u to next post^^))

Haru!