Kim Bob
By: Anonymous
Published: Thursday, December 10, 2009 - 2:42am

Ingredients




3 cups uncooked rice, short grain
1/4 cup white vinegar
1/4 cup sugar
2 tablespoons sweet rice wine
1/2 teaspoon salt
4 ounces ground round
7 lg. dried mushrooms
1 pkg. fish cake (red), frozen
2 eggs
1/2 pound spinach
1/2 pickled white radish
3 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons sweet rice wine
1/4 teaspoon salt
8 sheets kim (seaweed)

Preparation

1 Combine the vinegar, sugar, wine, and salt in a saucepan. Bring to a boil for 30 seconds. Set aside to cool at room temperature. 2 Cook the rice in 4 cups water. Transfer the rice to a large mixing bowl. Add the vinegar mixture to the rice and mix thoroughly with a wooden spoon. Set aside to cool. 3 Prepare the fillings. Soak the mushrooms in warm water 10-15 minutes, then remove the stems and slice into 1/2 inch wide strips. Cut the fish cake into 1/4 inch thick full-length strips. Place the mushrooms and fish cake in saucepan; add seasoning sauce ingredients. Bring to a boil over medium heat; then simmer for 5 minutes. Mix ground meat with 1/8 teaspoon salt and pepper; stir fry. Set aside to cool. Beat the egg. Put a very small amo 4 Place a sheet of seaweed on a bamboo mat, spread 1/8 of prepared rice over half of the seaweed sheet. Place the fish cake strips on top of the rice; then put side by side a row of mushrooms, radish, egg, spinach, and meat. Roll the kim bob up in the meat. Let it set for a minute, then unroll it. (Looks like commercial biscuits in a tube). Cut the rice sandwich roll into 1 inch pieces. Serve with soups or hot tea. Variation: Other vegetables may used. Makes 8 rolls.