How to make
A master class recipe filled with patience, diligence and skill!
Before we start assembling the kimbap, prepare and arrange everything.
Pour the boiled rice into 2 bowls. Season both with ground black pepper, fine Himalayan salt - to taste and 1 tsp. sesame oil. Then add 2-3 tbsp. of freshly squeezed juice from grated red beetroot to one bowl, 1-2 tbsp. Balsamic vinegar and a pinch of brown sugar to saturate the taste - if desired. Mix thoroughly until the rice is evenly colored in pink color.
Wash the spinach and chard leaves and scald them with hot water. After a few minutes, strain them well from the water.
Steam 2 peeled carrots - one should be whole - with a straight shape and evenly thick and the other - cut into strips / sticks.
Beat and scramble the egg in a small bowl, season it with a pinch of Himalayan salt and fry the egg pancake in a non-stick pan. Then cut it into strips.
Lay out the special bamboo mat for rolling sushi and kimbap and on it, place 2 Nori sheets, which are cut in half lengthwise.
On the first half of a sheet of seaweed (out of the 4), spread a thin layer of the pink colored rice on 2/3 of the sheet. Place the boiled whole carrot in the middle and wrap the roll with light pressure, using the mat. The edge of the sheet is slightly moistened with water so that the seaweed stick to it.
On the second half of the Nori sheet, spread a layer of white rice on 3/4 of the area lengthwise, by trying to have it evenly on the edges as well. Place the pink roll in the middle and lift the mat from both ends, helping to wrap it around.
Where the two ends of the Nori sheets meet, add a little more white rice and stick the seaweed with a little water. After that, roll the roll several times in the mat with a forward-backward movement to obtain a tight round shape and a secure the Nori sheets into place.
With a sharp moistened knife, cut the resulting roll lengthwise into 2 equal parts and each of them - into 2 more, so that you get 4 long quarters (by making sure to divide the carrot exactly into 4 through its center).
Begin to assemble of the final square roll, which is done extremely carefully in the following way.
Stick the remaining 2 halves of the sheets to each other with a guide from the narrow part, overlapping the sheets by about 2 cm, so that a double long strip is obtained. At its beginning, place 2 of the quarters of the patterned roll with their backs to each other, so that the carrots point to the two ends of the strip / to the corners of the square kimbap.
Place the egg strips in the indentation formed between them, by drawing the yellow contour of the rhombus, which is obtained in the center. In the middle place the carrot sticks wrapped in the green spinach and chard leaves – like a very thin and fine roll. Then repeat the placement of the components in mirror order: egg strips again and the last 2 quarters of the cut patterned roll (carrots again pointing in the two opposite corners).
Begin to roll with slow and moderate movements with the help of the mat, by maintaining and forming a tight square shape. Turn it over 3 times to wrap the other 3 sides with Nori sheets. Finally, cut with scissors the excess part of the strip of seaweed and leave about 3 cm for sticking - an overlap that we stick with water - with our fingers we smooth in the direction of the overlapping sheet.
Cut the roll with a sharp wet knife, which we wash, dry and moisten after each cut piece. This square roll makes 4 square pieces of sushi / kimbap.
Serve them on a platter or ceramic plate, decorated with the fine curly green salad Lollo Bionda, which adds freshness.
Asian-style vegetarian appetizer for special holidays!
Korean Kimbap Spring Mosaic - a colorful picture on a plate!
A true delight for all the senses!
Wonderfully delicious!
