Wow, I am just a lean, mean, blogging machine. I've posted five recipes over the span of two days...and they've all tasted really good. I'm getting all my blogs in now b/c I won't be cooking that much before the wedding. Today, I went over to my mom's and we made kim-bap, which is the Korean version of a California roll. The ingredients she uses are rice, bulgogi (marinated beef), yellow radish, egg, and spinach. (In the future I will post a recipe for the bulgogi - so many things to cook, such little time) Today we also put in sesame leaves which added a nice clean fresh taste. But feel free to add whatever you like, sometimes she'll also put in kim-chee, long julienned strips of sauteed carrots or fish cake.
The only recipe I was able to get was for the boiled-marinated spinach b/c she already madethe bulgogi before I got there. The rice you use with this dish has to be a little seasoned as well or else the kim-bap will taste too bland. My mom season's hers with sesame oil, roasted sesame seeds and salt. The rice should not taste too salty but have just a little bit of flavor. The reason being when you combine all the ingredients together for the kim-bap, if the rice has too much flavor the entire roll will taste salty.
Bundles of spinach
Roasted Sesame oil (dark colored)
Roasted sesame seeds
Garlic, finely minced to taste
Fill your sink with water and swirl the spinach around so all the grit falls to the bottom. Drain the water and repeat about two more times or until there is no more dirt coming from the spinach. Bring a pot of water to a boil and quickly blanch the spinach in batches. As soon as the spinach begins to wilt just a little, quickly remove it and run it under cold water. If you let the spinach wilt too much it will become mushy. Then squeeze out most of the water from the spinach and put into a clean bowl. Season with salt, roasted sesame seeds, garlic, and sesame oil and you're done. (I would give each ingredient one good turn around the bowl as a start)