bulgogi kimbab

Based on wikipedia, Gimbap or kimbap is a popular Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices.Gimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi. its a very famous dish from Korea, we always see it in every Korean dramas. 

Gimbap is derived from Japanese futomaki (Makizushi) during the Japanese rule. No wonder , it looks the same. Sometimes, i dont even know the difference beside its size ahhahahha But kimbap is not considered fine or fancy fare in Korea, it's actually picnic and snack food that you eat with your hands.The literal translation of the word gimbap is seaweed rice. These two things are the most basic components of gimbap. From there, you can find many variations on the filling, including fish, meat, eggs, and vegetables, whether pickled, roasted, or fresh. i made the simple one, basically anything that left in my refrigerator hehehhe

Ingredients:

• Dried seaweed (nori)- 4 sheets
• 2 cups cooked rice
• 2 tsp sesame oil
• 2 tsp salt
• 1 carrot
• cucumber, cut into long strips
• 2 eggs
• ground beef (bulgogi)

direction:

1. Stir fry carrots briefly with a pinch of salt
2. Stir fry cucumber with a pinch of salt
3. Whisk eggs and fry it just like when u make omelette
4. Cut cooked egg into long strips
5. Cook bulgogi with 1 tbsp of margarine. just stir fry it
6. prepare the rice. when rice is almost cooled, mix with sesame oil and salt. taste it.
7. Using a bamboo sushi roller. lay the dried seaweed shiny side down.
8. Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bar
9. Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed.
10. Lay the other fillings down on top.
11. Roll from the bottom, pressing down to make the fillings stay in.
12. As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
13. Spread a tiny dab of water along the top seam to hold the roll together.
14. Cut each roll into 7-8 pieces.