RECIPES OF KOREA

Ingredients

4 sheets

3 cups

4 tbsp

3 tbsp

3 tbsp

2 tbsp

1/2

200 gm

100 gm

100 gm

1 tbsp

1 tbsp

1

Dried seaweed (specially made for kimbap)

Rice

Vinegar

Water

Sugar

Salt

Cucumber

Carrots

Danmooji (pickled radish, yellow in colur)

Beef

Soy sauce

Alcoholic beverage

Egg

Oil

Pepper

Salt

Sesame oil

Bamboo mat (specially made for rolling kimbap)

Kitchen brush

1. Set the dried seaweed
2. Cook the rice
3. Bring the mixture of vinegar, water, 2 tbsp sugar and 2 tbsp of salt to boil and condense it so that the mixture is about 3 tbsp and mix it well with the cooked rice while it is hot
4. Cut the cucumber and carrots in four long parts and stir-fry them with a pinch of salt
5. Stir-fry the beef with soy sauce, 1 tbsp sugar and the alcoholic beverage
6. Cook the egg, with a pinch of pepper and salt, in a pan as if you were making a large omelet and cut it into four vertically long pieces (as the cucumber and carrot)
7. Place the dry seaweed on the bamboo mat and spread the rice as prepared above, taking care to cover 2/3 the seaweed  and not completely (Make sure the rice is not too thick)
8. Place the long pieces of carrot, cucumber, egg and the beef in the center
9. Roll the kimbap
10. After rolling the kimbap into shape, lightly brush it with a brush dipped in sesame oil and cut into bite size pieces
11. After every cut , make sure to moisten the knife with a wet towel so that when you cut it, the pieces will be nice, clean cuts