After our friend's extravagant Polish dinner party the other week (complete with Polish music and vodka shots...not kidding), we really just needed some good ole' rice and veggies to detox from all that meat. :P Not that we're normally huge vegetable eaters. But I would gladly eat this flavorful edamame on a daily -- ok weekly, basis.



I also decided to make kimbap because it's relatively quick, makes a lovely light meal or snack, and is chock-full of veggies! Kimbap is a popular Korean staple that is similar to Japanese futomaki, but (in my unbiased opinion) tastes much better. I think the difference is that futomaki uses larger amounts of rice vinegar and is served with wasabi soy sauce, while kimbap has more sesame oil and usually contains fishcake or meat in it as well. It's really addicting, and goes perfectly with edamame for a utensil-less meal! :D




Sesame Roasted Edamame
My mother's recipe

Serves 6 generously

2 bags (1 lb each) frozen edamame, in pods
2 T soy sauce
2 T rice vinegar
1 T sesame oil
1 T toasted sesame seeds
Kosher salt, to taste

Spread frozen edamame on on baking sheet, and cover loosely with foil so steam can escape during roasting. Bake in pre-heated 375 degree oven for 15 minutes. Remove foil and roast an additional 15-20 min, until slightly brown. Whisk together vinegar, sesame oil and soy sauce in a small bowl. Drizzle over hot soybeans and toss to coat. Add sesame seeds and salt.


Kimbap
AC's recipe

Makes around 8-10 rolls

4 C sushi rice
2 T rice vinegar
2 T sesame oil
1/2 t soy sauce

1 bunch spinach
1 t sesame oil
1 t soy sauce
1 t sesame seeds

2 carrots, julienned
1 english cucumber, sliced
3 eggs
1 pickled radish (daikon), sliced
fish cake or spam, sliced
6-8 roasted seaweed sheets (nori)

Cook rice and let cool 20 minutes. Mix in rice vinegar, sesame oil, and soy sauce. Set aside. Blanch spinach (boil for 1 minute and immediately rinse with cold water) and toss with sesame oil, soy sauce, and sesame seeds. Set aside. Beat eggs and fry into a flat pancake. Slice omelet into thin strips. Set aside.

Place the nori shiny-side down on the sushi mat. Spread a thin layer of rice on top so about 2/3 of the seaweed is covered. Lay carrots, eggs, cucumbers, fish cake, spinach and daikon close to the bottom. Roll sushi mat from the bottom, like a sleeping bag. Cut and serve.

*Most kimbap recipes can be easily adapted to suit your individual tastes. Similar to a sandwich, feel free to add or take out different vegetables, meats, etc.