How to make kimbap

hi guys I'm Seungyeon all guests welcome to Asian at home and today I'm going to show you how to make kimbap it is my child favorite food when I was growing up my mom always made it when I got a picnic build a tree or hike she likes all the early morning and makes this kimbap because it is number one picnic food in Korea so let's get started first I'm going to marinate people because today I'm making beef bulgogi kimbap it is my favorite and my husband's favorite and this is what my mom always made when I was young but you can use any type of protein you can actually really think of because Jim Bob is like pizza or sandwich any tapping or filling that you wanna put it in and call the name that is it there's no rules you can make whatever and however you wanna make it

so I have 1/2 pounds of beef chuck that I cut it into thin small strips and in here I'm going to add 1 tablespoon of soy sauce 1 tablespoon of mirin 1 tablespoon of sugar little bit of black pepper and about TSP of sesame oil mix everything together and set aside let it marinate it while we are preparing other ingredients while the beef is marinating I'm going to slice the egg omlet I already prepared and this is how I made it crack four eggs into a bowl add 1 teaspoon of salt and beat it until well combined hit a large nonstick skillet over high heat add very little bit of cooking oil and coat evenly using a paper towel for half of the beaten egg George evenly spread reduce the heat to medium-low and cook for 2 to 3 minutes or until the egg is settle on top flip them over carefully then include another

1 minute remove a from skillet let it cool and para this is the egg omelette I made earlier I'm just going to slice it and cut into long and what I'm trying to do is make every ingredient is actually long strips so it will be perfectly fit into the kinfe oh yeah by the way I'm making about six to seven kimbap all with these ingredients you can make six to seven kimbap so the next is the imitation crabmeat so I found this a Korean imitation crabmeat from my local Korean grocery stores it really doesn't matter with your friends you can whatever you can find from your grocery store that's totally fine to use can Moochie this is actually the key ingredients for kimbap nota Muji no kimbap it is a pickled yellow radish if you cannot find this I will say you can maybe use different types of pickled vegetables sometimes my mom makes spam and a jalapeno gimbap only the twin

girls in it and it's still delicious this is a cucumber sticks you don't absolutely have to use it in Korea we normally use this spinach cook the spinach right here I have a recipe for you can follow the recipe on my video spinach is a classic green vegetables to put into the kimbap but on during the summertime when spinach meet the sesame oil it goes felt like that way so we actually use a cucumber for it's a summertime so I just want you to tell you to kind of have a Korean vegetable option spinach or cucumber you can use either one next is the carrot this is how my mom does is she shredded it almost assuredly the carrots and start frying the oil a little bit so they actually get more sweet and softened and I'm just going to do how my family does and it's the past same volume as the spinach the last appealing ingredients is the beef that we marinate it let's cook it

so now all we have left is the rice the base of the gimbap so here I have three cups of chopped green rice that I just cooked and slightly cooled you can use a medium grain rice tube but do not use a long brain or adjustment rice because they are not sticky enough to hold the shape together or the sweet rice will be like too sticky to make this dish so make sure you are using short or medium grain rice so in here I'm going to sit in with some salt about 1/2 TSP pinch of black peppers teaspoon of sugar tablespoon of sesame oil and about teaspoon of sesame seeds mix everything together when you're mixing rice make sure your spatula holding like this and kind of like cutting action so this way every single grain of rice will coated it with the sesame oil and all other seasonings without breaking too much cover the rice with thin towel and set

aside now we are ready to roll it you will need this a bamboo roller right here you can use a silicon roller or any type of other water that you can find but today I'm going to the Ben roller because this is my favorite one or JimBob Kim minis this try to see with so you've got to have to have it so if you see this dry the seaweed there's a shiny part and there's a rock part and you want the shiny part to be down like this and place about 1/2 cup of the rice that with justice isn't and what your fingertip with a little bit of water and spread evenly about two-thirds with the dried seaweed close to you it doesn't have to be like perfectly cover and I like to using minimum rice as possible and lots of filling that's how I like my up now let's put the eggs egg omlet I'm going to put two because I like them so much the imitation crabmeat right

there some spinach just use one of either cucumber or spinach some carrots regali don't be greedy because if you put too much of the ingredients the balance of Labor will be right and also you are going to having really hard time to roll it so just right amount not too much of anything okay I just put time Mooji the pickle the yellow radish so how you roll it is a grab your this bamboo roller with your thumb 2 thumbs like this on the bottom the close to you and which are these 4 fingers hold the ingredients all the filling ingredients like this and push it down and roll to further from you and just secure one time and take the bamboo roller like this and just continue to roll till the

end and grab the gimbap with the roller roll it completely like so then squeeze just secure everything kip-up Amano about the seam is not all the way closely yet because just put the ups inside down on a plate the moisture coming up from the ingredient will actually silly completely so no worry about that and what you do is just continue to roll it with the rest of ingredients

all right I have a seven up right here and let's cut our blue Gogi kimbap and before you cut the kimbap you need to make sure you coat it the outer part with enough sesame oil or around and this is a secret of that a shiny gimbap skin this sounds so wrong kimbap skin so anyways and make sure you hold it your knife with some sesame oil to that will prevent the rice stick to the knife will

be helpful later on just be careful when you do so all right perfect and just slice it three quarter to half inch wide and always it that this last bite right here it's Mama's bite because only who makes the gimbap and slicing it can eat this because this is the best part so all right I'm going to cut the rest of the gimbap you in issue with sprinkle some sesame seeds I kinda wanted to inspire you so I made tuna Kim pop I made kimchi Republican pub and I made everything in pub so it's

all actually bottom will exist in Korea and those are one of the popular King pops in Korea so you can pick up whatever your favorites and we are going to start to dig in the free coffee one I love chinami so much vegetables protein as all paths and see with this vertical for you to anova picnic keep up this is so much better when you eating outside if you like my gimbap recipe give me a thumbs up and subscribe my channel for more inspirations and idea of Asian home cooking thank you so much for watching us today and remember you can always cook Asian food at your house making it easy and fun.  I'm some your longest and this is Asian at home and I will see you next time