Purple Rice Kimbap and Mother's Day
Recipe type: Main or Snack
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 7 rolls
A flexible kimbap recipe that is great for a snack or better yet a special meal to celebrate somebody special. This is multi-step process so to make this completely from scratch will take time, my suggestion is fill the kimbap with ingredients you have leftover from another meal to speed up the process. Inspired by Maangchi. http://maangchi.com
  • 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
  1. 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.
  2. 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)
  3. While the rice is cooking, you can start on the other ingredients.
  4. Slice up the carrots into matchsticks and season with the salt to sweat it out, allow to rest.
  5. 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.
  6. Pan fry the steak pieces until cooked and allow to cool
  7. 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.
  8. 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.
  9. If your danmuji isn't already sliced up, cut them into long strips now.
  10. Slice up your English cucumber into matchsticks and set aside.
  11. For the wrapping process, I suggest watching Maangchi's video because explaining it in words is just not happening.
  12. 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.
Recipe by The Piquey Eater at https://piqueyeater.com/purple-rice-kimbap-mothers-day/