Ingredients:
• 2 cups – Rice
• 5 – Roasted sea laver sheets
• 2 – eggs
• 1 big – Carrot
• Yellow pickled radish/ any pickle
• 1 cup – Chopped kimchi (optional)
• 1/2 cup – Ground Beef
• 1 – Cucumber
• Cheese (optional)
• Salt to taste
• Vinegar tsp- 1
• Sesame seeds – 1 tsp
• Rice wine – 1 cup
• Ground black pepper- tsp
• Oil as per taste
• Rice Seasoning for 2:
• Sesame seed oil sp- 1 tbsp
• Salt to taste
• Sesame seeds- 1 tbsp
• Soy sauce – 2 tbsp
• 1- Bamboo roll mat.
Method:
- Cook rice with a little less water than usual and keep aside.
- Whip the eggs with salt and black pepper.
- Fry it in a wok. Then cut it into long, 1/3 inch thick strips.
- Cut the carrot and cucumber into thin strips.
- Cook carrot strips in a wok with oil.
- Soak cucumber in salt and vinegar water for 20 mins .
- Add 1/2 tsp soy sauce, ground black pepper, sugar, 1 tsp of rice wine, sesame seeds onto the chopped kimchi and mix well.
- Stir ground beef on a skillet over high heat with salt, black pepper, 1/2 tbsp of rice wine and sesame seeds until soft and dry.
- Cut the cheese and yellow pickled radish into thin strips.
- Add the rice seasoning in rice and mix well. Keep it aside until warm.
- Place a sheet of sea laver over a bamboo mat.
- Spread the rice thinly, up to 2/3 of the sea laver. Leave 1/3 of the space free.
- Place carrot, cucumber, egg, yellow pickled radish strips in the middle of the spread rice.
- Place the remaining ingredients on 1/3 part of the sea laver.
- Roll the sea laver firmly with the mat.
- Cut the roll into 1/2 inch thick kim bab pieces with a sharp knife.
Recipe courtesy of Julia’s Cook