Kimbap = Korean version of sushi
To end this food-post week: one of my favorites.
Kimbap is possibly the one food I could eat every day for the rest of my life. A typical kimbap roll would have beef or tuna or such and you'll find those at any kimbap shop in Korea. But in a tiny Kimbap Palace on the outskirts of Seoul there is a place that sells tonkatsu kimbap. Best. Idea. Ever.
I've never found it anywhere else so one day I just decided to make it, and voila:
Why: It's fried. And it's kimbap. So...yeah.
Makes 4 rolls
- 2 pork cutlets, sliced in half lengthwise
- salt & pepper
- Panko crumbs
- 4 eggs, divided
- 2 c rice, cooked
- rice vinegar (opt.)
- matchstick carrots (or carrots julienne)
- zucchini, julienne
- pickled radish (danmuji)
- lots of oil ;)
- 4 pieces dried sushi seaweed
Pour oil into a large pot so that it comes up about an inch. Set that over medium heat.
While that's heating up, pour a generous amount of panko crumbs onto a small plate. Do the same on a different plate with flour. Whisk one egg in a bowl.
Season your pork cutlets with salt and pepper, then dip them in this order: flour, egg, then panko. Make sure you get them covered completely in each step.
Test your oil by sprinkling a bit of flour in. If it sizzles up quickly then the oil is ready.
Gently drop the pork pieces into the oil and fry on each side until they are an even golden brown (make sure the pork is cooked through!).
Let the tonkatsu rest on a paper towel-covered plate or my favorite: place paper towels on a baking sheet then place a cooling rack over that. That way the oil can drip off and keep the tonkatsu crispy.
Place a large skillet over medium heat with about 1 Tbsp of oil. Saute the zucchini and carrots until tender; set aside. Whisk the remaining 3 eggs well and fry in the same pan. Cut that into 1-inch strips.
If desired, season your rice with rice vinegar (I used only about a teaspoon).
Place one piece of seaweed on a bamboo rolling mat or clean surface. Spread a thin layer of rice 3/4 of the way up. Take some grains of rice and smush them along the top edge of the seaweed (so that the end will stick after you roll it). In the middle of the rice, place a piece of egg, zucchini, carrots, pickled radish and tonkatsu. Roll, squeezing tightly as you go. Repeat for the remaining rolls. Use a sharp knife to cut 1/2-inch pieces. Best eaten within the day, not good refrigerated.
Linking with Best Blog Recipes, Get Him Fed, Shabby Nest, Weekend Potluck, Nibbles by Nic, Jam Hands.