Kimbap recipe with chicken sausage


Spring has come! It’s time for us lớn make something delicious, pack a lunch box, and go on a picnic.

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I can’t fully enjoy any activity or event unless delicious food is on hand. Most Koreans are lượt thích this. I may spend one afternoon in Central Park here in New York, but before I do, I need khổng lồ make gimbap. Packed with some water và an apple, my outing is more exciting knowing that it’s in my bag waiting for me. Oh, don’t forget some napkins & chopsticks!

If you bởi this, think about me when you unwrap your gimbap và sit down to lớn eat! I’ll give you an imaginary compliment!


Basically, gimbap is a seaweed rice roll made of gim (a sheet of dried seaweed) và bap (rice). So as long as you can roll some rice in gim, you can say: “Check out the gimbap that I made!”

For fillings, you can use chopped kimchi if you’re in a hurry, or make a classic gimbap like I do in this video. This recipe uses many colorful ingredients: carrot, eggs, danmuji, spinach (or cucumber), and beef. It takes a little longer to lớn prepare. You can replace spinach with salted cucumber sticks, carrots with imitation crab sticks (or sliced and sauteed red bell pepper), và beef with sausage or ham.

This recipe is a very authentic, classic style gimbap that I used khổng lồ eat and make all the time. Gimbap can be made with all kinds of fillings, and I lượt thích almost all of them, except for a few like mayonnaise. I like mayonnaise in my potato salad & in my sandwich, but not in my gimbap. I just don’t like the greasy texture.

You may be wondering: “, how come you didn’t post this classic gimbap sooner?”

Yes, years ago, I posted my tuna gimbap recipe with a tuna và avocado based filling. I’d been using this recipe for years, even before YouTube was invented, & every time I took it to lớn a party, it was always a big hit. The filling is my own invention – tuna stir-fried with soy sauce, garlic, ground black pepper, & sugar.

So when I wanted to lớn shoot a gimbap video, I chose it because I thought you guys would love it. But I always wanted to bởi vì a classic gimbap video clip too, so here it is!

I’ve been making & eating this classic gimbap for years, much longer than my tuna gimbap. It’s something that my mom used to lớn make for me for my school picnic. Whenever the picnic was announced, the first thing to come into my mind was this delicious gimbap! On that day everyone brings gimbap from home, shares a bite with their friends, & tries to figure out which gimbap tastes better. We sat in the grass on the side of the mountain and shared our gimbap & other snacks lượt thích sweet candy, yang-gaeng, dried squid, peanuts, boiled chestnuts, & hard-boiled eggs with salt. Great times!

Many moms also send off their kids with an extra gimbap for their teachers, to express their thanks for the teacher’s hard work. You can imagine, some teachers kết thúc up with a lot of gimbap! Because it should be consumed that day, they usually giới thiệu them with other teachers, or give them khổng lồ students who didn’t bring their own gimbap. What a touching story.

All right, enough of the long introduction. My stories go on and on when I talk about certain food. : )

This is the recipe, let’s get serious!

Ingredients: (serves 2-3 : 5 rolls)½ pound beef skirt steak (or tenderloin, or ground beef)1 large carrot, cut into matchsticks (about 1½ cup)8 to 10 ounces spinach (1 small bunch), blanched, rinsed in cold water, & strained3 eggs3 garlic cloves1 tablespoon plus 1 teaspoon brown (or white) sugarvegetable oilDirections


Place freshly made rice in a large, shallow bowl. Gently set in ½ teaspoon kosher salt và 2 teaspoons toasted sesame oil over vị trí cao nhất with a rice scoop or a wooden spoon.Let it cool down enough so it’s no longer steaming. Cover và set aside.

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Combine the blanched spinach, 2 minced garlic cloves, ½ teaspoon kosher salt, & 2 teaspoons toasted sesame oil in a bowl.Mix well by hand and put it on a large platter with the sliced yellow pickled radish.


Combine the carrot matchsticks with ¼ teaspoon kosher salt. Set well và let it sweat for 5 lớn 10 minutes. Heat a pan and showroom a few drops vegetable oil.Squeeze out excess water from the carrot, then saute for about 1 minute. Put it on the platter next lớn the spinach.



Mix well by hand.Set aside, và let them marinate while we vì chưng the egg strips.


Crack 3 eggs in a bowl and địa chỉ ¼ teaspoon kosher salt. Beat it with fork and remove the stringy chalaza.When the bottom of the egg is cooked, flip it over with a spatula. Remove from the heat và let it cook slowly in the hot pan for about 5 minutes, with the ultimate goal of keeping the egg as yellow as possible, and not brown.Cut it into ½ inch wide strips. Put it next to lớn the spinach on the platter.


Finish steaks:

Set aside.

Let’s roll gimbap!

Place a sheet of gim on a bamboo mat with the shiny side down. Evenly spread about ¾ cup of cooked rice over đứng top of it, leaving about 2 inches uncovered on one side of the gim.Use both hands khổng lồ roll the mat (along with gim and rice) over the fillings, so one edge of the rice & gim reaches the opposite edge. This centers the fillings in the roll, so they’ll be nicely in the middle when you slice it.Remove the roll from the mat at the end & set the finished roll aside with the seam down, to seal it nicely.Repeat 4 more times with the remaining ingredients.Put it on a plate & serve immediately or pack it in a lunchbox.