Nadya’s Lips Puckering Lemon/Garlic Salad

Umma’s Set Your Lips on Fire Bi Bim Naeng Myeon (Nang Myun)

Nadya’s Processor-Free Tabbouleh

HJ’s Veggies & Tofu Vermicelli Extravaganza

Ingredients

1. •1 Packet of nori sheets (Uncut, unflavored and not roasted)
   

2. •4 Cups white rice (For a healthier version, use brown rice. Keep in mind brown rice is harder to roll)
   

3. •2 Tablespoons of mirin (Japanese rice wine)
   

4. •1 Tablespoons sesame seed oil
   

5. •1 Tablespoon sesame seeds
   

6. •Salt and pepper to taste
   

7. •1 Teaspoon sugar
   

8. •4 Cloves garlic, finely minced
   

9. •3 Teaspoons vegetable oil
   

10. •1 Cucumber, cut into matchsticks
    

11. •4 Bunches of spinach
    

12. •4 Carrots, cut into 2-inch strips
    

13. •3 Eggs, fried and julienned
    

14. •2 Hotdogs, fried, cut lengthwise into thin strips (optional)
    

Directions

Cook the rice according to package directions.

Let the rice cool a bit and transfer to a large mixing bowl.

Add the mirin, sesame seed oil, salt, pepper and sesame

seeds. Gently fold the rice until all ingredients are combined.

Don’t over mix and break the rice. Set aside.

Heat a skillet and add 1 teaspoon oil, 2 cloves garlic and

carrots. Saute for 2 minutes. Season with salt and pepper.

Set aside.

Wash and rinse the spinach. Put the spinach in a colander and

place it in the sink. In a large pot or a teapot, bring water to a

boil. Pour the water over the spinach. Working quickly, thoroughly

rinse the spinach in cold water. Squeeze out as much water as possible.

Place the spinach in a large bowl. Add garlic and season with sugar,

salt and pepper. Mix until thoroughly combined. Set aside.

Rolling the Kim Bop (Kim Bap)

1. •In a bowl large enough to dunk your fingers fill it with warm water. Set the bowl next to your work station.
   

2. •Place a nori sheet, shiny side up, on top of the sushi rolling mat.
   

3. •Wet your fingers.
   

4. •Using your fingers, evenly spread about 1/2 cup of the rice mixture 3/4 way down the nori. Wet your fingers as necessary so that the rice doesn’t stick to them. 
   

5. •Layer 3 cucumber sticks, 3 carrot strips, 2-3 spinach strips and 3 egg strips 1/4 way down the nori. If you’re adding hot dog, use 2 hot dog strips.
   

6. •Grab  the left and right edges of the mat with your thumb, index and middle fingers.
   

7. •Fold a 1/4-inch of the mat and nori over the top. Push down gently with your palm.
   

8. •Using the mat, slightly push down as you roll it away from you.
   

9. •Once the kim bop is rolled and the mat is still wrapped around the kim bop, gently squeeze it to make sure it’s sealed.
   

10. •Wet a sharp knife and cut the roll in half. Repeat until you get it to the size you want.
    

I usually cut it 1/4-inch thick to serve as hors d’oeuvres. If I’m eating it by myself, I don’t bother cutting it. I just grab the roll and start noshing.

For easier rolling, buy a sushi rolling mat. They’re inexpensive ($2-$10) and make sushi rolling so much easier.