Korean Fusion:
Tortibap

A simple variation on Kimbap. This preparation uses tortilla as the wrap instead of seaweed sheets. You can use any of the traditional fillings, or make up your own.


Servings: 3

Recipe Type: Appetizer, Fusion, Snack

Ingredients

3 each flour tortillas (Burrito Sized)
2 cups steamed "sticky" white rice
pickled daikon
1/2 long cucumber -- (english or any long variety)
1/2 long -- thin carrot
2 ounces bunch spinach
1 12" sausage
1 large egg

Rice seasoning
3 teaspoons toasted sesame oil
1/8 teaspoon salt

Carrot Seasoning
4 tablespoons water -- (substitute beef or chicken broth)
1 teaspoon honey or brown sugar
1 dash salt
1 drizzle toasted sesame oil

Spinach seasoning
1 or 2 dashes salt
1/4 teaspoon Sesame Seed
1 clove garlic
1 teaspoon chopped green onion

Equipment:
Bamboo "sushi" mat
Soft "basting" brush

Directions

Preparation

Cucumber
Peel thick skinned cucumber (not needed for thin skinned variety)
Remove seeds.
Cut into strips lengthwise (about 1/8 to 1/4 inch wide and thick)

Pickled Daikon:
The danmuji is sold either whole or pre-cut in long strips.
If using whole daikon, use about 1/8th to 1/4 of the radish, and cut into strips about the same size as the cucumber.

Carrot
Peel if needed, then cut into strips about the same size as the cucumber.
Whisk all seasoning ingredients together, then place seasoning and carrot into a pan over low heat.
Slow simmer, turning often, until carrot strips just begin to go limp (about 3 to 6 minutes).

Spinach
Wash spinach thoroughly in cold water.
Mince the garlic.
In a soup pot, bring 2 cups of water to full boil.
Completely immerse spinach in the boiling water. Remove from heat after about 30 seconds and rinse immediately in cold water.
Squeeze excess water from spinach.
Place spinach in a medium mixing bowl then add all ingredients and mix well.

Sausage, Ham, or Hot Dog (Frank)
Cut into strips roughly the same size as the cucumber.
Brush with sesame oil and pan fry until very lightly browned.

Egg
Beat well, place in heated fry pan over medium low heat.
Fry until top just sets (3 to 5 minutes)
Flip and fry one more minute.
Remove from pan and cut into strips about 1/8 inch wide.

Rice
Add sesame oil to rice, sprinkle with salt and mix well.

Final
Place the "sushi" mat on a flat surface so that it will roll away from you.
Place 1 tortilla on the "sushi" mat.
Place rice on the tortilla and gently spread evenly. Using a lightly oiled large spoon or lightly oiled food service gloves will make this easier.
Arrange the filling ingredients so that they lay from side to side on the layer of rice.
Beginning with the near edge, roll the "sushi" mat away from you, taking care to keep the bamboo mat from rolling into the kimbap roll.
Cut the roll into roughly 1/4 inch slices, wiping your knife blade often with a wet towel.
Serve either chilled or at room temperature with a dipping sauce.

Nutrition Information

Serving size: 1 Roll
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Amount Per Serving
Calories 332.33
Calories From Fat (36%) 120.76
Calories From Protein (10%) 32.79
Calories From Carbohydrates (54%) 178.78
Calories From Alcohol (0%) 0
% Daily Value
Total Fat 13.47g 21%
Saturated Fat 3.36g 17%
Monounsaturated Fat 5.58g
Polyunsaturated Fat 3.52g
Trans Fatty Acids 0g
Cholesterol 80.25mg 27%
Sodium 603.13mg 25%
Potassium 456.51mg 13%
Total Carbohydrates 44.31g 15%
Fiber 2.8g 11%
Sugar 4.45g
Sugar Alcohols 0g
Net Carbohydrates 41.51g
Protein 9.47g 19%
Vitamin A 4180.15IU 84%
Vitamin C 21.99mg 37%
Calcium 66.5mg 7%
Iron 3.58mg 20%
Vitamin E 0.89mg 9%
Vitamin D 5.67IU 1%
Thiamin 0.29mg 19%
Riboflavin 0.25mg 15%
Niacin 3.02mg 15%
Vitamin B6 0.25mg 13%
Folate 188.93mcg 47%
Vitamin B12 1.98mcg 33%
Pantothenic Acid 1.02mg 10%
Vitamin K 110.11mcg 138%
Phosphorus 144.1mg 14%
Magnesium 52.48mg 13%
Zinc 1.5mg 10%
Copper 0.26mg 13%
Manganese 0.82mg 41%
Selenium 17.35mcg 25%
Alcohol 0g
Caffeine 0mg
Water 239.64g 0%

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