Rainbow Kimbap
We couldn’t ask for a more perfect on-the-go snack or school lunch than these Rainbow Kimbap. A very popular snack or picnic food in Korea, Kimbap (or gimbap) are rolls made of cooked sushi with a variety of proteins and vegetables all wrapped up in dried seaweed (gim) and cut into addicting bite-sized pieces. What’s great about kimbap is that they are easy to make, easy to eat, and completely customizable! Cater the filling to suit your needs! A quick bite to eat, or a hearty and delicious meal. What’s even better is you could even add Suncore Foods® Powders — Blue Butterfly Pea, Cosmos Red Cabbage, Red Beet, or Pink Pitaya to add a vibrant spectrum of color to your rice and mix in some Suncore Foods® Rainbow Quinoa Seeds for added texture and more! SuncoreFoods.com will have all that you need to get started on making your own, so let's roll up those sleeves and get cooking!
Ingredients
Kimbap Rice:
Roasted seaweed sheets
Short grain rice
Suncore Foods® Rainbow Quinoa Seeds
Sesame oil
Minced garlic
Sesame seeds
Salt & pepper
Cooking oil
2-3 tsp Suncore Foods® Blue Butterfly Pea Powder for every 1 cup uncooked rice - adjust to your preference
2-3 tsp Suncore Foods® Cosmos Red Cabbage Powder for every 1 cup uncooked rice - adjust to your preference
2-3 tsp Suncore Foods® Pink Pitaya Powder for every 1 cup uncooked rice - adjust to your preference
2-3 tsp Suncore Foods® Red Beet Powder for every 1 cup uncooked rice - adjust to your preference
Suggested Fillings:
Yellow pickled radish
Imitation crab
Egg
Spinach
Carrots
Cucumber
Perilla leaves
Red leaf lettuce
Kimchi
Ssamjang (spicy dipping sauce)
Optional — Bulgogi, Marinate 100g Thinly Sliced Ribeye With:
1/2 tbsp sugar
1 tbsp soy sauce
1/2 tbsp minced garlic
1 tsp pepper
Optional — Tuna:
1 can tuna
3 tbsp mayonnaise
Green onions, chopped
White or red onion, chopped
Pepper
Directions
1. Rinse uncooked rice until water is clear. Add Suncore Foods® Powder to water and cook in rice cooker or stovetop. Rice-to-water ratio that works well is 1 : 1.2. Add sesame oil and salt to taste while still warm, set aside, and let cool.
2. Rinse all vegetables. Slice cucumbers into long strips. Pan fry egg into an omelette and slice into thin strips. Blanch spinach in boiling water for 30 secs and transfer into an ice bath. Squeeze and drain out all excess water. Place into a small bowl, add minced garlic and salt to taste, top with sesame seeds, and mix well. Slice carrots thinly julienned, pan fry in oil for 3 mins or until slightly tender, and set aside to cool. Tip: Lay out all prepped meats and veggies on a dry paper towel as you prep. Avoiding excess moisture will help prevent seaweed from bursting as you roll.
3. Lay out seaweed sheet on a clean dry surface. Keep a bowl of water close by and use to lightly dampen hands. Add approx. a tennis ball size of cooled cooked rice to 3/4 of the sheet, leaving the top 1/4 of seaweed sheet untouched. Spread out rice thinly and evenly as possible.
4. Lay out all desired fillings, starting with any lettuce or leaves. Do not overfill as it will make it hard to roll. Place them all about 2/3 down on the rice portion. Using dry hands, roll up seaweed slowly starting on the bottom edge of the sheet, keeping fillings tightly intact. Meet the bottom edge to the top side of the rice. Firmly but gently give the roll an even squeeze. Lightly dab some water along the top edge of the sheet to help seaweed adhere as you complete the roll.
5. Cooking Bulgogi — Pan fry on stove until cooked thoroughly and set aside to cool. Be sure to cook off excess moisture to avoid soaking through seaweed while rolling.
6. Preparing Tuna — Add all ingredients in a small bowl until tuna is well mixed in.
7. Cooking Pork Belly — Season lightly with salt and pepper, and pan fry. Set aside to cool.
8. Brush on a light coating of sesame oil to the seaweed sheet. Slice roll evenly into bite-size pieces with a sharp knife, finish with a sprinkle of sesame seeds, and ENJOY!