Amaranth and Brown Rice Kimbap
Making Nutritious Amaranth & Brown Rice Kimbap for Outings
Hello everyone! Nowadays, as people are increasingly health-conscious, interest in food ingredients is growing. That’s why I’ve been cooking rice using mixed grains. Brown rice is one of them! This time, I received 5kg of brown rice and 500g of amaranth from ‘Huegseo’ to try. Here is the ‘Huegseo’ Amaranth & Brown Rice Kimbap for a picnic! It’s a delicious and healthy way to enjoy your meals.
Ingredients- Huegseo Brown Rice
- Amaranth
- White Rice
- Gim (Seaweed Sheets)
- Salt
- Sesame Oil
- Toasted Sesame Seeds
- Spinach
- Ham
- Eggs
- Crab Sticks
- Pickled Radish
Cooking Instructions
Step 1
Amaranth seeds are very small and tend to slip through regular strainers. It’s best to wash them using a fine-mesh sieve with small holes to prevent them from washing away. This ensures you don’t lose any of the tiny, nutritious amaranth grains.
Step 2
We’ll cook the rice in a pressure cooker, without pre-soaking the brown rice. Add the washed amaranth from Huegseo on top of the rice in the pressure cooker and begin cooking. The pressure cooker will help the brown rice and amaranth cook perfectly, resulting in a wonderfully sticky and flavorful rice.
Step 3
While the rice is cooking, let’s prepare the kimbap fillings! Lightly blanch the spinach, then rinse it under cold water and squeeze out any excess moisture. Season it with a pinch of salt and a drizzle of sesame oil. For convenience, I’m using pre-cut pickled radish and ham specifically for kimbap. The eggs are pan-fried into thin sheets and cut to match the length of the seaweed, and the crab sticks are also cut lengthwise and lightly pan-fried.
Step 4
The rice is done! It looks beautifully glossy and incredibly appetizing. The individual grains of brown rice and amaranth seem to be perfectly cooked, making it look even more delicious.
Step 5
To the freshly cooked rice, add salt to season, a generous amount of sesame oil for its nutty aroma, and toasted sesame seeds for added flavor and texture. Gently mix everything with a rice paddle, being careful not to mash the grains. This will evenly distribute the seasonings, creating a perfectly flavored rice.
Step 6
Now, spread the seasoned amaranth brown rice evenly onto a sheet of kimbap seaweed. Make sure the rice is not too thick, as this can make rolling difficult. Aim for an even layer that covers most of the seaweed sheet.
Step 7
Arrange the prepared fillings neatly in a line over the rice. Try not to overfill the kimbap, as this can cause it to break or be difficult to roll. Consider the colors of your fillings for an aesthetically pleasing presentation.
Step 8
Once all the fillings are in place, it’s time to roll the kimbap! For a tightly rolled kimbap, it’s important to lift the edge of the seaweed and tuck the fillings in as you roll, applying gentle pressure. Ensure the end seam is sealed well.
Step 9
Finally, slice the rolled kimbap into bite-sized pieces. Dipping your knife in a little water or wiping it with sesame oil can help prevent the rice from sticking and ensure clean cuts. Enjoy your healthy and delicious amaranth brown rice kimbap!
