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My lunch box Kimbap / Gimbap
My lunch box Kimbap / Gimbap

Before you jump to My lunch box Kimbap / Gimbap recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Healthy eating is today a good deal more popular than it used to be and rightfully so. The overall economy is impacted by the number of men and women who suffer from diseases such as high blood pressure, which is directly associated with poor eating habits. Although we’re constantly being encouraged to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that lots of people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, however, merely making a few modest changes can positively impact day-to-day eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping as you most likely pick out a lot of food items out of habit. As an example, in all likelihood you have never checked the box of your favorite cereal to see its sugar content. One healthy substitute that can give you a good start to your day is oatmeal. If you’d rather not eat oatmeal on its own, try mixing in fresh fruits that have other healthy nutrients and as such, one simple change to your diet has been achieved.

As you can see, it is not difficult to begin to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to my lunch box kimbap / gimbap recipe. To make my lunch box kimbap / gimbap you need 12 ingredients and 20 steps. Here is how you achieve that.

The ingredients needed to make My lunch box Kimbap / Gimbap:
  1. Prepare 5 seaweed paper (sheets)
  2. Get 4 cup cooked rice
  3. Provide 1/2 lb beef skirt steak
  4. Take 2 eggs
  5. Provide 1 large carrot
  6. You need 1 large zucchini
  7. You need 1 tsp sesame oil
  8. Use 1 1/2 tsp salt
  9. Take 2 tsp soy sauce
  10. Prepare 1 garlic cloves
  11. Provide 1/4 tsp ground black pepper
  12. Use 1 tbsp oyster sauce
Instructions to make My lunch box Kimbap / Gimbap:
  1. Rice: Place freshly made rice in a large, shallow bowl. Gently mix in ½ teaspoon salt and 1 teaspoons sesame oil over top with a rice scoop or a wooden spoon.
  2. Let it cool down enough so it's no longer steaming. Cover and set aside.
  3. Steaks: Trim the fat from the skirt steaks and slice into ¼ inch wide, 3 to 5 inch strips.
  4. Put the strips into a bowl. Add 2 teaspoons soy sauce, 1 minced garlic clove, ¼ teaspoon ground black pepper, and 1 tablespoon oyster sauces. Mix well by hand.Set aside, and let them marinate.
  5. Eggs: Crack 2 eggs in a bowl and add ¼ teaspoon salt. Whisk eggs until evenly yellow and fry into flat omelet using 10 to 12 inch non-stick pan.
  6. Cut it into ½ inch wide strips. Put it on the platter.
  7. Carrots: Cut carrots into thick strips.  Combine with ¼ teaspoon salt. Mix well and let it sweat for 5 to 10 minutes. Heat a non-stick pan.
  8. Squeeze out excess water from the carrot, then saute for about 1 minute. Put it on the platter next to the eggs.
  9. Zucchini: Cut zucchini into thick strips.  Combine with ¼ teaspoon salt. Mix well and let it sweat for 5 to 10 minutes. Heat a non-stick pan.
  10. Squeeze out excess water from the zucchini, then saute for about 1 minute. Put it on the platter next to the eggs.
  11. Finish steaks: Heat up a non-stick pan over medium high heat and cook the marinated beef, stirring it with a wooden spoon until well cooked. Set aside
  12. Put it on the platter next to the zucchini.
  13. Let's roll gimbap!!!
  14. Place a sheet of seaweed paper on a bamboo mat (sushi roller) with the shiny side down. Evenly spread about ¾ cup of cooked rice over top of it, leaving about 2 inches uncovered on one side of the seaweed paper.
  15. Place beef, carrot, zucchini and a few egg strips in the center of the rice.
  16. Use both hands to roll the mat (along with seaweed paper and rice) over the fillings, so one edge of the rice and seaweed paper reaches the opposite edge. This centers the fillings in the roll, so they?ll be nicely in the middle when you slice it.
  17. Grab the mat with both hands and and press it tightly as you continue rolling the kimbap. Push out the mat as you roll, so it doesn't get wrapped in the kimbap.
  18. Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.Repeat 4 more times with the remaining ingredients.
  19. Cut each roll into ¼ inch bite size pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting.
  20. Put it on a plate and serve immediately or pack it in a lunchbox.

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