My lunch box Kimbap / Gimbap
My lunch box Kimbap / Gimbap

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, my lunch box kimbap / gimbap. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

My lunch box Kimbap / Gimbap There are many ways to make kimbap. This is my version of kimbap. Today I make my son's favorite kimbap. I also thought I'd share an easy and delicious back to school idea.

My lunch box Kimbap / Gimbap is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. My lunch box Kimbap / Gimbap is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have my lunch box kimbap / gimbap using 12 ingredients and 20 steps. Here is how you can achieve it.

The ingredients needed to make My lunch box Kimbap / Gimbap:
  1. Prepare 5 seaweed paper (sheets)
  2. Get 4 cup cooked rice
  3. Get 1/2 lb beef skirt steak
  4. Prepare 2 eggs
  5. Make ready 1 large carrot
  6. Take 1 large zucchini
  7. Make ready 1 tsp sesame oil
  8. Make ready 1 1/2 tsp salt
  9. Take 2 tsp soy sauce
  10. Make ready 1 garlic cloves
  11. Get 1/4 tsp ground black pepper
  12. Get 1 tbsp oyster sauce

Gimbap (also sometimes spelled "kimbap") is the perfect meal on-the-go, a common sight at bus stations and a must-have at school picnics. The only limit for kimbap fillings is your imagination: You can find tuna, avocado, chicken, shrimp, and bulgogi kimbap. Basically, you can feel free to add whatever you want to the roll. When I was young, going picnic, hiking or field trip from school, my mom always wakes up early early morning and made kimbap for my lunch box.

Instructions to make My lunch box Kimbap / Gimbap:
  1. Rice: Place freshly made rice in a large, shallow bowl. Gently mix in ½ teaspoon salt and 1 teaspoons sesame oil over top with a rice scoop or a wooden spoon.
  2. Let it cool down enough so it's no longer steaming. Cover and set aside.
  3. Steaks: Trim the fat from the skirt steaks and slice into ¼ inch wide, 3 to 5 inch strips.
  4. Put the strips into a bowl. Add 2 teaspoons soy sauce, 1 minced garlic clove, ¼ teaspoon ground black pepper, and 1 tablespoon oyster sauces. Mix well by hand.Set aside, and let them marinate.
  5. Eggs: Crack 2 eggs in a bowl and add ¼ teaspoon salt. Whisk eggs until evenly yellow and fry into flat omelet using 10 to 12 inch non-stick pan.
  6. Cut it into ½ inch wide strips. Put it on the platter.
  7. Carrots: Cut carrots into thick strips.  Combine with ¼ teaspoon salt. Mix well and let it sweat for 5 to 10 minutes. Heat a non-stick pan.
  8. Squeeze out excess water from the carrot, then saute for about 1 minute. Put it on the platter next to the eggs.
  9. Zucchini: Cut zucchini into thick strips.  Combine with ¼ teaspoon salt. Mix well and let it sweat for 5 to 10 minutes. Heat a non-stick pan.
  10. Squeeze out excess water from the zucchini, then saute for about 1 minute. Put it on the platter next to the eggs.
  11. Finish steaks: Heat up a non-stick pan over medium high heat and cook the marinated beef, stirring it with a wooden spoon until well cooked. Set aside
  12. Put it on the platter next to the zucchini.
  13. Let's roll gimbap!!!
  14. Place a sheet of seaweed paper on a bamboo mat (sushi roller) with the shiny side down. Evenly spread about ¾ cup of cooked rice over top of it, leaving about 2 inches uncovered on one side of the seaweed paper.
  15. Place beef, carrot, zucchini and a few egg strips in the center of the rice.
  16. Use both hands to roll the mat (along with seaweed paper and rice) over the fillings, so one edge of the rice and seaweed paper reaches the opposite edge. This centers the fillings in the roll, so they?ll be nicely in the middle when you slice it.
  17. Grab the mat with both hands and and press it tightly as you continue rolling the kimbap. Push out the mat as you roll, so it doesn't get wrapped in the kimbap.
  18. Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.Repeat 4 more times with the remaining ingredients.
  19. Cut each roll into ¼ inch bite size pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting.
  20. Put it on a plate and serve immediately or pack it in a lunchbox.

Basically, you can feel free to add whatever you want to the roll. When I was young, going picnic, hiking or field trip from school, my mom always wakes up early early morning and made kimbap for my lunch box. I remember wake up by sesame oil smell and sounds of my mom's cooking and making kimbap. It is a treasure memory for me. 🙂 Gimbap (Sometimes spelled Kimbap) is the korean rice roll and is made from Gim (Dried laver seaweed sheet), Bap (Steamed rice) and various other ingredients or vegetables. Gim and bap are the two basic components of Gimbap.

So that’s going to wrap it up for this exceptional food my lunch box kimbap / gimbap recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!