Kimbap with Spicy Dipping Sauce

YIELDS: 3 kimbap rolls

INGREDIENTS

Kimbap Ingredients

• 2 tsp oil or butter

• 1 large egg, beaten

• ½ cucumber, peeled & julienne

• 1 medium carrot, peeled & julienne

• ½ small bell pepper, julienne

• 1 cup white sushi rice, rinsed

• ½ cup pressed barley, rinsed (optional)

• 1 ¼ cups + 2 Tbsp water

• 1 Tbsp rice vinegar or vinegar

• 3 nori sheets

Spicy Dipping Sauce

• 2 Tbsp soy sauce

• 1 tsp rice vinegar or vinegar

• ½ tsp sesame seeds

• ¼ - ½ tsp Sriracha (optional)

• ¼ tsp red pepper flakes

• 1 green onion, minced

DIRECTIONS

Cooking & Prepping Directions

1. Crack an egg in a small bowl and beat it with a fork. Melt butter a skillet on medium high heat. Pour egg into the skillet and cook until just firm enough to flip. Carefully flip and cook on other side until just firm. (It should look like a round thin pancake) remove from pan and place on a plate to cook. Begin rice.

2. Rinse rice and barley in a colander until water runs clear.

3. Add rice, barley, and water in a medium pot. Cover, bring to a boil, then simmer on medium-low for 13-15 minutes. Take off heat and let rice sit for 5-10 minutes covered. Pour and spread-out rice onto a large plate or bowl. Drizzle 1 Tbsp vinegar to rice, and fluff with a fork and let rice cool for 5-10 minutes.

4. While rice is cooking and cooling, prepare all kimbap fillings.

5. Prepare all vegetables. Slice egg “pancake” into long, ½-inch strips. Set aside all prepared ingredients on a plate.

6. In a small bowl mix together all “Spicy Dipping Sauce” ingredients. Set aside until needed.

Kimbap Roll Directions

1. On a clean work surface lay down 1 nori sheet, shiny side down. Measure out ½ cup of rice and gently spread a thin layer evenly onto the nori sheet with wet hands. Careful not to rip nori sheet.

2. Begin filling your roll: Layer desired fillings on top of rice on the side towards you. Do NOT overfill roll.

3. Begin rolling your kimbap: Lift the bottom of the nori sheet with both hands and roll over the filling towards the top of the nori, tucking in the filling with your fingers once you have completely covered it. Continue rolling, using firm pre ssure to keep roll tight, but not too tight that fillings fallout f rom the sides.

4. With a sharp knife, cut roll into ½-inch thick bite-sized pieces.

5. Serve Kimbap with Spicy Dipping sauce.

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Kimbap w Spicy Dipping Sauce.pdf

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