Davao, Philippines As promised, I’ll be dosing with you some of my fusion Filipino-Korean dishes. Last night I thought of something we could have for dinner and since we have the very basic ingredients for the desired dish I was planning to make, then I prepared the necessary elements. It was my first time to prepare a fusion dish and I was a bit nervous how things would turn out. I did utilize everything I see on our kitchen since some of those ingredients I’ll be needing weren’t available but keep in mind, BE CREATIVE!
The sky is the limit. You could use fillings as many as you can, just be sure everything will complement each other. I’ve seen a lot of Kimbap tutorials and tasted several restos who served this food and some of them tasted great. Basically, my Kimbap will somehow be unique since I fused it with another popular Filipino dish, Adobo. One of the best-cooked Filipino dishes I can make is Adobo and It would be a great flavor for my Kimbap.
For the unfamiliar:
ADOBO. Adobo or Adobo (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. (courtesy of Wikipedia)
KIMBAP. It is a popular Korean dish made from steamed white rice (bap) and various other ingredients, rolled ingim (sheets of dried laver seaweed) and served in bite-size slices. Gimbap is often eaten during picnics or outdoor events, or as a light lunch served with kimchi. (courtesy of Wikipedia)
Since we only have ground beef for our meat, I was left with no option but to use it as the main ingredient for my adobo.
- ¼ Ground Beef
- 2 tbsp Garlic (minced)
- 2 tbsp Onion (minced)
- 2 tbsp Soy Sauce
- 2 tbsp Vinegar
- 1 tbsp Black Pepper
- 1 tbsp Raw Honey
- Combine and mix thoroughly the ground beef, minced garlic & onion, black pepper, soy sauce, vinegar and raw honey
- Marinade for at least 30 minutes to 1 hour
- Heat the pot together with the marinated ground beef
- Simmer for 30-45 minutes until it creates a dark brown paste
- Serve hot
- The cooked Ground Beef Adobo
- 2 ½ cups of warm Sticky rice
- 6 sheets of Dried Laver
- Pencil-sized Pickled Radish
- Pencil-sized Burdock Root
- Steamed pencil-sized strips of Fish Cake
- Steamed crab sticks
- Thin strips of Cucumber
- Seaweed paper
Preparation & Procedure:
- Cook the rice by estimating the correct amount of water. Right after cooking, let it cool.
- Cut the cucumber into thin strips and don’t forget to remove the seeds
- Steam the crab sticks and fish cake for 10-15 minutes
- Lay down the dried laver above the seaweed paper
- Spread the rice thinly enough and leaving an inch of space below
- Place the prepared fillings (ground beef adobo, pickled radish, burdock root, fish cake, crab sticks, and cucumber)
- Roll over the seaweed paper carefully until it perfectly wrap the fillings
- Remove the mat and serve in plate
- Slice into edible pieces
- Enjoy your meal!
TIP: Use the sticky rice and not the ordinary one. I used only what’s in our kitchen (ordinary rice) so some fillings spilled out.
For guidance and video tutorials, click HERE.
God bless and Happy Blogging!