Text 28199, 119 rader
Skriven 2009-09-02 22:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Coloured wines
======================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> try the Cisco stuff once just for the experience.

Have at 'er!
 
 DD> After all, I did
 DD> voluntarily drink Wild Irish Rose once

Then you've paid your dues.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: How To Make Kimbap Pt2
Categories: Korean, Rice, Info
  Servings: 4

           Possible additions include
           Egg
           Cucumber
           Spam
           Kimchi
           Chinese sausage
           Spicy canned tuna
           Fish surimi (artificial/imit
           tion crab meat)

Kimbap-making is a bit of a process in that you have to get all your
ingredients prepped and ready before you're ready to do the whole
shebang. Using the photo above, I'll go over the ingredients:
starting with the rice, and moving clockwise. To make four rolls
(enough for four people, unless you're a monster), have four cups of
cooked white short-grain rice at the ready. Ideally, it will be warm
(not hot or cold!), because you want it to be easy to spread out on
the kim.

Next, the spinach. I used adult spinach, leaving the leaves whole
and only trimming the stems by a few inches. Blanch or gently saute
the spinach in a little bit of sesame oil. The spinach should be
fully wilted after cooking. Mix in sesame seeds if you like.

Take the julienned carrots and saute those in sesame oil as well.
You could blanch these, too, but I think it's easier to saute them.
The goal is to take out a bit of the carrots' raw crunch, so a
couple of minutes on medium heat should do the job.

The odeng is easy peasy. It comes ready to eat and packaged as a
halved log. Just slice them an 1/8 inch thick (go thicker if you
like) to produce thin half moon pieces, then slice those in half
lengthwise. You could also prepare the takuan that way, but the more
traditional preparation is what seems to be, in terms of French
technique, the allumette cut. Basically, it's a thicker julienne
cut, and if you're not in a rush, I suggest taking the time to do
it; the kimbap will look better and be easier to roll. 

Finally, the bulgogi! I bought some from a local Korean place, right
around the corner from the office, but for those that want to make
their own, you can try this beef bulgogi recipe.

Kimbap Assembly

Lay out a piece of kim in front of you on the bamboo mat. Take
approximately 1 cup of rice and spread evenly over the bottom 2/3 of
the sheet, leaving a 3/4 inch border of rice-less space. If you have
a rice paddle, this is the time to use it. If you don't, no worries:
just use your fingers or a plain old spoon. Your kim now has a rice
blanket ready to be seasoned. Sparingly brush sesame oil over the
rice blanket. (Be careful, because too much sesame oil can be
overpowering.) Sprinkle some salt over that and you're ready to
fill.

With about an inch of empty rice space at the bottom, place the
filling ingredients on top of and next to each other. They want to
be close together, but since it is logistically impossible to have a
Jenga tower of kimbap filling,"on top of and next to each other" is
the next best thing. See, Mr. Odeng is sad he is not closer to the
bulgogi! 

Now that you have all your fillings set and ready to go, get ready
to roll. Your palms may sweat and your stomach may feel queasy, but
it's okay: we can do this! Slowly and gently roll over the bamboo
mat end that is closest to you, and keep rolling while pulling back
that same bamboo mat edge. Once you've started the roll, the roll
shape should be maintained. After fully encircling the kimbap
filling (visual confirmation is suggested), give a couple of extra
squeezes with your hands to firm up the roll. At this point, you can
check to see if the edges of the kim are sticking together. If the
bond is too loose and your kimbap are about to erupt, use a couple
of grains of rice as glue.

Remove the bamboo mat, and get ready to slice up the kimbap. Keep a
paper towel soaked with some sesame oil nearby to wipe your knife.
You'll need to wipe it every so often to keep the knife from getting
too sticky. And that's it! Let the kimbap feast commence! 

Kimbap is so versatile. Its packing-friendly shape and easy
deliciousness make it ready for picnics in the park, beach
excursions, road trips, and any transportation situation. So try
your hand at making some and let me know how it goes, especially if
you have any tips for the other newbies out there. Have a
kimboperiffic day!

Posted by Grace Kang


  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I laugh at your puny Wild Irish Rose & offer our atrocious Moody Blue

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