My lunch box Kimbap / Gimbap
My lunch box Kimbap / Gimbap

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, my lunch box kimbap / gimbap. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Today I make my son's favorite kimbap. I also thought I'd share an easy and delicious back to school idea. Rice: Place freshly made rice in a large, shallow bowl.

My lunch box Kimbap / Gimbap is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. My lunch box Kimbap / Gimbap is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have my lunch box kimbap / gimbap using 12 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to make My lunch box Kimbap / Gimbap:
  1. Take 5 seaweed paper (sheets)
  2. Get 4 cup cooked rice
  3. Prepare 1/2 lb beef skirt steak
  4. Take 2 eggs
  5. Get 1 large carrot
  6. Make ready 1 large zucchini
  7. Take 1 tsp sesame oil
  8. Take 1 1/2 tsp salt
  9. Take 2 tsp soy sauce
  10. Prepare 1 garlic cloves
  11. Prepare 1/4 tsp ground black pepper
  12. Prepare 1 tbsp oyster sauce

Anyway, kimbap is a popular picnic food in Korea. I always looked forward to my school picnic day because my mom would get up early and make these delicious rolls for me. Our kitchen smelled like toasted sesame oil all morning. I hope you try my recipe soon!

Steps to make My lunch box Kimbap / Gimbap:
  1. Rice: Place freshly made rice in a large, shallow bowl. Gently mix in ½ teaspoon salt and 1 teaspoons sesame oil over top with a rice scoop or a wooden spoon.
  2. Let it cool down enough so it's no longer steaming. Cover and set aside.
  3. Steaks: Trim the fat from the skirt steaks and slice into ¼ inch wide, 3 to 5 inch strips.
  4. Put the strips into a bowl. Add 2 teaspoons soy sauce, 1 minced garlic clove, ¼ teaspoon ground black pepper, and 1 tablespoon oyster sauces. Mix well by hand.Set aside, and let them marinate.
  5. Eggs: Crack 2 eggs in a bowl and add ¼ teaspoon salt. Whisk eggs until evenly yellow and fry into flat omelet using 10 to 12 inch non-stick pan.
  6. Cut it into ½ inch wide strips. Put it on the platter.
  7. Carrots: Cut carrots into thick strips.  Combine with ¼ teaspoon salt. Mix well and let it sweat for 5 to 10 minutes. Heat a non-stick pan.
  8. Squeeze out excess water from the carrot, then saute for about 1 minute. Put it on the platter next to the eggs.
  9. Zucchini: Cut zucchini into thick strips.  Combine with ¼ teaspoon salt. Mix well and let it sweat for 5 to 10 minutes. Heat a non-stick pan.
  10. Squeeze out excess water from the zucchini, then saute for about 1 minute. Put it on the platter next to the eggs.
  11. Finish steaks: Heat up a non-stick pan over medium high heat and cook the marinated beef, stirring it with a wooden spoon until well cooked. Set aside
  12. Put it on the platter next to the zucchini.
  13. Let's roll gimbap!!!
  14. Place a sheet of seaweed paper on a bamboo mat (sushi roller) with the shiny side down. Evenly spread about ¾ cup of cooked rice over top of it, leaving about 2 inches uncovered on one side of the seaweed paper.
  15. Place beef, carrot, zucchini and a few egg strips in the center of the rice.
  16. Use both hands to roll the mat (along with seaweed paper and rice) over the fillings, so one edge of the rice and seaweed paper reaches the opposite edge. This centers the fillings in the roll, so they?ll be nicely in the middle when you slice it.
  17. Grab the mat with both hands and and press it tightly as you continue rolling the kimbap. Push out the mat as you roll, so it doesn't get wrapped in the kimbap.
  18. Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.Repeat 4 more times with the remaining ingredients.
  19. Cut each roll into ¼ inch bite size pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting.
  20. Put it on a plate and serve immediately or pack it in a lunchbox.

Mostly known as Korean Sushi, Kimbaps are usually made for picnics and lunch boxes. Enjoy these little wonders and next time you go on a picnic or a road-trip or surprise your kids in their lunch boxes as they stay fresh for hours. Thank you SungYoen Kim, for agreeing to allowing me to film her and. It's my fav of fave picnic food, as all other Koreans! When I was young, going picnic, hiking or field trip from school, my mom always wakes up early early morning and made kimbap for my lunch box.

So that is going to wrap this up for this exceptional food my lunch box kimbap / gimbap recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!