How to cook kimba
How to cook kimba
Kimbab - a delicious Korean dish, a kind ofuseful fast food. Kimbab is very similar to Japanese sushi, at least in appearance. But it has a number of differences in the composition of the ingredients. First of all, rice for sushi is moistened with sweetened vinegar, and for kimmba in rice, salt and sesame oil are added. Also this Korean dish, unlike its Japanese counterpart, is not used with soy sauce. And the main difference is, as a rule, the kimmba does not include fish.
Ingredients:
- 180 grams of rice (round-grain);
- 30-40 g crab sticks (if desired they can be replaced with meat, sausage or any similar ingredient found in the refrigerator);
- 3-4 sheets of pressed seaweed (kim or nori);
- 1 carrot;
- 1 cucumber;
- 1 raw egg;
- Sesame oil;
- vegetable oil (for frying);
- sesame seeds;
- black (or red) ground pepper;
- 30-40 g of pickled daikon;
- salt.
Cooking method
First you need to thoroughly wash the rice, best of allrepeatedly. Then leave it for an hour in the colander to liquid the glass. When the rice dries, it needs to be poured into a saucepan and poured into two glasses of water. Cook under the closed lid for 5 minutes, then reduce the fire to a minimum, remove the lid and boil the rice until cooked. It should turn out soft, but not boiled.
While rice is cooking, crab sticks, cucumber,Carrots and daikons need to be cut with wide long strips. Carrots should be salt and pepper and fry in vegetable oil a little. Cucumber should be salted and left for 5-10 minutes to form a juice. At the end of this time, the cucumber is wiped off with a paper napkin.
Egg must be well shaken, salt. And then pour into a frying pan and cook a thin circle of omelet, which after cooling should be cut into wide strips. In the boiled and cooled rice you need to add sesame oil, sesame seeds. Add the dish, and then mix all the ingredients thoroughly.
The bamboo mat should wrap the foodfilm. Lay on it a sheet of algae, and on an even layer spread the rice. Moreover, the thickness of the layer should not be more than 1 cm. A small strip at the end of the sheet (best on its short side) should remain unfilled. Then you should lay out 1-2 pieces. each ingredient: cucumber, omelet, daikon, carrots, crab sticks. They are laid out in parallel to the unfilled strip.
Next, the algae leaf along with the filling needroll into a tight roll, starting the action from the filled side and ending with the free. This band, unused with ingredients, should be moistened with water and densely glued to the roll. Kimbab is ready. It remains only to cut it into small circles.
