I had a bunch of people ask me what I was going to make for Mother’s Day this past weekend and I decided to do something that you probably wouldn’t find in any of the Pinterest Boards for Mother’s Day (though I do admit, they have some pretty DIY projects).
My mother really enjoys sushi and kimbap rolls and they are quickly becoming my favourite way of eating things. With the Korean Kimbap in contrast to the Japanese Sushi roll, the rice is seasoned with sesame oil rather than the sushi vinegar and is a much more savoury bite. I prefer eating these compared to the Japanese sushi because it tastes more like a meal to me. Also, with the flexibility of the fillings, you can get really creative with what you put in them.
In the past, my mother and I never really saw eye to eye on a lot of things, and by a lot of things, I mean practically every thing. It hasn’t been until recently that I started to understand that her constant beratement was just her way of expressing concern (out of frustration).
Determined, relentless and ridiculously stubborn; I swear these are the genetic traits of many of my family members. That also means that I’m not the easiest child (or grown adult) to parent. That along with a language barrier means that a lot of the points we try to make to each other aren’t expressed the way that we intend them to. In the past few years however, I witnessed my mom show courage and strength in times when it would be excusable to not be strong. Through her actions, I started to understand all the sacrifices she made for the family but also her unwavering commitment towards us.
We are probably still going to argue about a lot of things, but I think our relationship is going to get better over time.
Grateful for you every day and apologies ahead of time for anything stupid I’m about to do. Happy Mother’s Day Mom!
Okay so back to these purple rice kimbap that I made over the weekend, I used purple rice instead of the classic white rice because I like the colour and makes the rolls look special. Purple rice is just the combination of white rice and black rice. I got my black rice from Costco for $4.99 and it’s lasting me quite a while. For the white rice, you’ll want to use a sticky short grain rice a.k.a. Calrose rice. The proportions you’re looking for to achieve the purple rice colour is for every 2 cups of white rice, you want 1/2 cup of black. The black rice does have different cooking times compared to the white, but you can mediate that with allowing the black rice to soak in water for at least an hour before you start cooking. The white rice only needs about 20 minutes to soak in cold water before cooking.
The most essential part of a kimbap that you absolutely must have is the danmuji or the pickled radish. It’s a little bit salty, sweet and sour which gives the roll some contrast in flavour so I highly suggest you go find those in a Korean/Asian supermarket.
I follow similar methods as Maangchi when making these rolls, so if you need a visual reference to making these, check out her video below:
- 2 cups of Calrose rice
- ½ cup of Black Japonica rice
- 1 teaspoon of salt (for rice)
- 2 tablespoons of sesame oil (for rice)
- 300g of a cheap cut steak, sliced thin
- 4 large cloves of garlic (for steak)
- 1½ tablespoons of sesame oil (for steak)
- 1 teaspoon of sugar (for steak)
- 2 teaspoons of soy sauce (for steak)
- 2 tablespoons of chopped green onions (for steak)
- 1 whole English Cucumber sliced into matchsticks
- 3 large eggs
- 6 sheets of Nori or Gim (Seaweed)
- 3 carrots, peeled and cut into matchsticks
- 2 teaspoons of salt (for carrots)
- 14 pieces of danmuji
- Salt and Pepper along the way to taste
- The night before, slice up your steak into thin pieces and season with the sesame oil, soy sauce, green onions, sugar, and garlic and allow to marinate overnight.
- Start cooking your rice according to the instructions on your rice cooker. Make sure there is a little extra water (i.e. 1-2 teaspoons worth to accommodate the black rice which needs it)
- While the rice is cooking, you can start on the other ingredients.
- Slice up the carrots into matchsticks and season with the salt to sweat it out, allow to rest.
- Whisk up the eggs and pan fry it into a nice golden sheet on medium low heat. Season with a little salt and pepper and the slice into long strips.
- Pan fry the steak pieces until cooked and allow to cool
- At this point, the rice should be done cooking. Fluff up the rice and allow to steam for another 2 minutes. Take it out into a large bowl and season with sesame oil and salt. Put shrink wrap on top and allow to cool down so it doesn't burn your fingers.
- Get back to the carrots to drain out the excess water and stir fry it for a minute to partially cook it. You still want a crunch, so don't let this overcook. Allow to cool.
- If your danmuji isn't already sliced up, cut them into long strips now.
- Slice up your English cucumber into matchsticks and set aside.
- For the wrapping process, I suggest watching Maangchi's video because explaining it in words is just not happening.
- After rolling, you`ll want to cut up the rolls into 0.75 inch pieces and serve. Helps to have a very sharp knife, and a wet towel to wipe off your knife after each roll.
Until we dine again,
-The Piquey Eater