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My Lunch Box Kimbap / Gimbap Recipe

My  lunch box Kimbap / Gimbap Recipe
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Cooking Time : 1 minutes
Serving : 5
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Prepare the ingredients before making My lunch box Kimbap / Gimbap in your home. Then, follow these steps below to serve My lunch box Kimbap / Gimbap for your family or friends.

Ingredients: My lunch box Kimbap / Gimbap

  • 5 seaweed paper (sheets)
  • 4 cup cooked rice
  • 1/2 lb beef skirt steak
  • 2 eggs
  • 1 large carrot
  • 1 large zucchini
  • 1 tsp sesame oil
  • 1 1/2 tsp salt
  • 2 tsp soy sauce
  • 1 garlic cloves
  • 1/4 tsp ground black pepper
  • 1 tbsp oyster sauce

How to Make My lunch box Kimbap / Gimbap

If you have prepared the ingredients needed, now time to start cooking. There are 20 steps you must follow to make My lunch box Kimbap / Gimbap in your home by yourself.

    Step 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.
  • Step 2
  • Let it cool down enough so it's no longer steaming. Cover and set aside.
  • Step 3
  • Steaks: Trim the fat from the skirt steaks and slice into ¼ inch wide, 3 to 5 inch strips.
  • Step 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.
  • Step 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.
  • Step 6
  • Cut it into ½ inch wide strips. Put it on the platter.
  • Step 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.
  • Step 8
  • Squeeze out excess water from the carrot, then saute for about 1 minute. Put it on the platter next to the eggs.
  • Step 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.
  • Step 10
  • Squeeze out excess water from the zucchini, then saute for about 1 minute. Put it on the platter next to the eggs.
  • Step 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
  • Step 12
  • Put it on the platter next to the zucchini.
  • Step 13
  • Let's roll gimbap!!!
  • Step 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.
  • Step 15
  • Place beef, carrot, zucchini and a few egg strips in the center of the rice.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 20
  • Put it on a plate and serve immediately or pack it in a lunchbox.
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