Kimbap

Servings: 4

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Canapé Party

Ingredients:

• Pickled Daikon: 

  • 1 ½ cups (350 ml) water
  • 1 ½ cups (350 ml) rice vinegar
  • ½ cup (120 ml) sugar
  • 1 tablespoon (15 ml) salt
  • 2 garlic cloves, halved lengthwise
  • 1 teaspoon (5 ml) ground turmeric
  • 15 black peppercorns
  • 2 bay leaves
  • 1 pound (454 g) daikon, peeled and cut into 4-inch by ¼-inch (10 cm x 6 mm) strips.

• Kimbap:

  • 2 cups short grain/sushi rice
  • 2 cups water
  • 2 ½ tablespoons (37 ml) toasted sesame oil, divided
  • 10 ounces (283 g) spinach, blanched, chilled, and squeezed
  • 3 garlic cloves, minced
  • 1 carrot, peeled and julienned
  • Vegetable oil, for sautéing
  • ½ pound (227 g) flank steak, sliced thinly
  • 2 teaspoons (10 ml) soy sauce
  • 1 tablespoon (15 ml) sugar
  • Pickled Daikon
  • ½ package of crabstick
  • 5 sheets of toasted nori

• Sriracha Mayo:

  • 1 cup (240 ml) mayonnaise
  • ¼ cup (60 ml) Sriracha

Method:

• For the Pickled Daikon:

  • In a saucepan over medium heat, combine the water, vinegar, sugar, salt, garlic cloves, turmeric, peppercorns, and bay leaves. Bring the mixture to a simmer.
  • Place the daikon in a glass jar. Strain the pickling liquid onto the daikon. Discard the garlic, peppercorns, and bay leaves. Allow the daikon to come to room temperature, and reserve until needed.

• For the Kimbap:

  • Wash the rice under cold, running water, until the water runs clear. Combine the rice and water in the bowl of a rice cooker and cook.
  • Turn the freshly cooked rice out into a bowl, gently season with salt, and gently mix in 2 teaspoons (10 ml) of the toasted sesame oil. Set aside, covered loosely with a tea towel.
  • In a bowl, combine the spinach, 2 of the minced garlic cloves, and 2 teaspoons (10 ml) of the sesame oil. Season with salt, mix well, and set aside.
  • Place the carrots in a small bowl and season with salt. Allow the carrots to sweat at room temperature for 10 minutes. Squeeze out any excess water and transfer the carrots to a plate.
  • In a sauté pan over medium heat, combine a drizzle of vegetable oil with the carrots. Sauté carrots for 1 minute, then transfer back to the plate to cool.
  • In a bowl, combine the steak, the remaining garlic, the remaining sesame oil, soy sauce, and sugar. Season with salt. Allow to marinate for 15-20 minutes.
  • Heat a non-stick sauté pan over medium-high heat. Add a drizzle of vegetable oil and when hot, add the steak and its marinade. Cook, stirring and flipping often until just cooked through, 6-8 minutes.
  • Transfer the steak to a plate to cool.
  • Place a sheet of nori on a bamboo mat with the shiny side down. Evenly spread about ¾ cup (180 ml) of the rice over the nori, leaving about 2 inches (5 cm) uncovered on one side.
  • Line the some of the beef, carrots, Pickled Radish, spinach, and crabstick in the centre of the rice.
  • Use both hands to roll the mat, along with the nori and rice, over the fillings so one edge of the rice reaches the uncovered nori on the opposite edge.
  • Press the mat tightly with both hands as you roll, creating a tight roll.
  • Remove the roll from the mat and set seam-side down to seal. Repeat with the remaining ingredients.
  • Slice each roll into bite-sized slices and serve immediately with Sriracha Mayo to dip.