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1
Rice: Place freshly made rice in a large, shallow bowl.
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2
Gently mix in 1/2 teaspoon salt and 1 teaspoons sesame oil over top with a rice scoop or a wooden spoon.
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3
Let it cool down enough so it's no longer steaming.
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Cover and set aside.
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5
Steaks: Trim the fat from the skirt steaks and slice into 1/4 inch wide, 3 to 5 inch strips.
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Put the strips into a bowl.
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Add 2 teaspoons soy sauce, 1 minced garlic clove, 1/4 teaspoon ground black pepper, and 1 tablespoon oyster sauces.
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Mix well by hand.Set aside, and let them marinate.
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9
Eggs: Crack 2 eggs in a bowl and add 1/4 teaspoon salt.
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Whisk eggs until evenly yellow and fry into flat omelet using 10 to 12 inch non-stick pan.
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Cut it into 1/2 inch wide strips.
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Put it on the platter.
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13
Carrots: Cut carrots into thick strips.
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Combine with 1/4 teaspoon salt.
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Mix well and let it sweat for 5 to 10 minutes.
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Heat a non-stick pan.
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Squeeze out excess water from the carrot, then saute for about 1 minute.
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Put it on the platter next to the eggs.
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19
Zucchini: Cut zucchini into thick strips.
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Combine with 1/4 teaspoon salt.
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Mix well and let it sweat for 5 to 10 minutes.
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Heat a non-stick pan.
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Squeeze out excess water from the zucchini, then saute for about 1 minute.
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Put it on the platter next to the eggs.
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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.
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Set aside
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Put it on the platter next to the zucchini.
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28
Let's roll gimbap!!
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!
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Place a sheet of seaweed paper on a bamboo mat (sushi roller) with the shiny side down.
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Evenly spread about 3/4 cup of cooked rice over top of it, leaving about 2 inches uncovered on one side of the seaweed paper.
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Place beef, carrot, zucchini and a few egg strips in the center of the rice.
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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.
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This centers the fillings in the roll, so they?ll be nicely in the middle when you slice it.
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Grab the mat with both hands and and press it tightly as you continue rolling the kimbap.
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Push out the mat as you roll, so it doesn't get wrapped in the kimbap.
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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.
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Cut each roll into 1/4 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.
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Put it on a plate and serve immediately or pack it in a lunchbox.
