#23February I decided to treat my son with rolls or kimbap. My son came late and I decided to try some of the rolls served warm. Delicious, but still oily. Moreover, the kimbap was already cut. Although I read that rolls are made with nori inside, rice on the outside so that the liquid batter sticks better. And somehow I added cubes of processed smoked cheese to the rolls (I cut off the crusts). It was very tasty. Korean kimbap usually does not contain vinegar and sugar, and neither does cheese.
Ingredients: rice, hot water, cream or curd cheese, slices (can be without cheese), fresh cucumber, chicken breast, eggs for omelet, sesame oil, rice vinegar (may not be added), salt, nori, roasted sesame seeds, For batter:, Chicken egg, Breadcrumbs, Vegetable oil, Soy sauce (for serving), Ginger marinated
Cooking method:
Rinse rice thoroughly. Pour 1:1 water and leave for 30 minutes. It is advisable to take a saucepan with a glass lid. Then put the rice in a saucepan, pour hot water and cook over high heat for about 10 minutes until boiling, reduce heat and cook for another 10 minutes. Turn off the heat and let the rice stand for 15 minutes with the lid closed. Transfer to another bowl for easier mixing.
Add 1 tbsp. l. sesame oil and salt with rice vinegar. Stir, cover the bowl with a towel to absorb excess moisture. While the rice is infused for 30 minutes, prepare the filling. Cut into thin (approximately 1 cm thick) strips along cucumber, red pepper, daikon, ham or cooked chicken breast. Break 3 eggs into a bowl, mix, adding salt to taste. Fry an omelette and cut into strips.
If there is boiled carrots, cut them lengthwise as well. Or cut fresh carrots into cubes and fry lightly in oil in a pan to make it softer. You can take the leaves of Beijing cabbage, cutting off the hard part, lettuce leaves. If there is a squid, boil it and cut into strips. If there is boiled fish, then add it to the rolls, chopping, seasoning with mayonnaise or soy sauce. Green onion feathers can also be added to kimbap.
Put the nori sheet on the table, make a ball of rice and spread it on the rough side of the sheet so that it takes up most of the nori sheet (about 2/3). Put the ingredients that you want to add on the rice, but so that you can wrap it. You can sprinkle toasted sesame seeds on top. Carefully wrap everything so as not to tear the nori. Moisten the edge with water or spread with rice, like glue, smearing the rice along the edge.
Before cutting, wet a sharp knife with water or oil so that it cuts better and does not break the kimbap. Water must be wetted several times during cutting. The thickness of the pieces is 2 cm. Serve with ginger, wasabi, soy sauce. You can dissolve part of the wasabi in soy sauce. You can add sesame seeds to the sauce.
Beat a chicken egg in a deep container, pour crushed crackers or cereal on a plate. Cut the roll in half if it won't fit in the oil pan. Dip first in egg mixture and then roll in breadcrumbs. Heat vegetable oil in a cauldron or ladle. Fry the roll in oil on all sides for about 1-2 minutes until golden brown and put on a plate. Immediately cut the rolls into portions while they are hot, otherwise the breading will crumble later.
Put on a plate or dish, serve warm with wasabi, soy sauce, pickled ginger.