Kim Bob
Ingredients
3 cups uncooked rice, short grain
1/4 cup white vinegar
1/4 cup sugar
2 tablespoons sweet rice wine
1/2 teaspoon salt
4 ounces ground round
7 lg. dried mushrooms
1 pkg. fish cake (red), frozen
2 eggs
1/2 pound spinach
1/2 pickled white radish
3 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons sweet rice wine
1/4 teaspoon salt
8 sheets kim (seaweed)
Preparation
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Prepare the fillings. Soak the mushrooms in warm water 10-15 minutes, then remove the stems and slice into 1/2 inch wide strips. Cut the fish cake into 1/4 inch thick full-length strips. Place the mushrooms and fish cake in saucepan; add seasoning sauce ingredients. Bring to a boil over medium heat; then simmer for 5 minutes. Mix ground meat with 1/8 teaspoon salt and pepper; stir fry. Set aside to cool. Beat the egg. Put a very small amo
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Place a sheet of seaweed on a bamboo mat, spread 1/8 of prepared rice over half of the seaweed sheet. Place the fish cake strips on top of the rice; then put side by side a row of mushrooms, radish, egg, spinach, and meat. Roll the kim bob up in the meat. Let it set for a minute, then unroll it. (Looks like commercial biscuits in a tube). Cut the rice sandwich roll into 1 inch pieces. Serve with soups or hot tea. Variation: Other vegetables may used. Makes 8 rolls.
Tools
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Yield:
1.0 servings
Added:
Thursday, December 10, 2009 - 2:42am
