The Soe-go-gi kimbap are a type of kimbap 김밥 : gohan rice, nori seaweed, bulgogi, perilla leaves and pickled vegetables.
But remember: do not call them sushi!
There are 2 differences:
– sesame oil is added to the rice, not rice vinegar
– various fillings never include raw fish
– white rice, brown rice, or even black rice can be used.
– they are often larger.
KIM means seaweed, in Korean, and BAP means rice.
Traditionally, it is prepared by mothers and taken by their children as a snack.
The dish is often part of the packed meal (dosirak) to be consumed during picnics and outdoor events and can serve as a light lunch along with danmuji (yellow pickled radish) and kimchi.
It seems to derive from a traditional Japanese dish imported into Korean land during the Japanese occupation.
During that time (1910–1945), it was referred to by the Japanese name “norimaki”: among the numerous restrictions imposed by the Japanese in Korea was the prohibition of using the Korean language.
On the blog, you will also find the recipe for another type of kimbap, stuffed with scallion and omelet:
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 12/15 pieces
- Cooking methods: No cooking
- Cuisine: Korean
- Seasonality: All seasons
Ingredients
- 1 cup rice
- 2 tablespoons sesame oil
- to taste sesame seeds
- to taste salt
- 4 nori seaweed
- 10 oz ground beef
- to taste sesame oil
- to taste sesame seeds
- Marinade (soy sauce, sesame oil, pepper, an onion, brown sugar, garlic, fresh ginger, champignon or matsutake mushrooms.)
- 2 carrots
- pickled radish (or other pickled vegetables)
- 10 perilla leaves (or lettuce)
Steps
Prepare the gohan rice, which is steamed rice. Recipe HERE.
Then season it with 2 tablespoons of sesame oil, a pinch of salt, and sesame seeds.
Prepare the bulgogi beef using ground beef instead of sliced strips. Recipe HERE.
Slice the carrots into julienne strips.
Slice the nori seaweed into strips of about 1.5 inches, remembering to place the shiny side outward.
Moisten your hands with a mix of water and rice vinegar and spread part of the rice over the seaweed, smoothing it with your hands.
Fill with perilla leaves (or lettuce) over the rice, bulgogi, carrots, pickled radish.
Roll it up.
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Even though it is not sushi, you can use the sushi kit to prepare them.
