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The best way to store kimbap is to refrigerate it if you plan on eating it within a couple of days or freeze it if you want to store it for a longer period of time. Keep in mind that freezing will affect the texture of the kimbap. Proper storage is key to ensuring that your kimbap stays fresh and delicious.
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If kimbap is left at room temperature it can last for 2 to 3 hours before the rice starts turning dry. However, if you are storing kimbap in the refrigerator it will last 48 to 72 hours before it starts turning bad. Does Kimbap Freeze Well? You can freeze kimbap but the problem is that it will lose its texture and flavor when you reheat it.
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Divide rice into 6 even portions. Set a kimbap/sushi rolling mat on a work surface. Set a sheet of nori on top of it. Wearing plastic gloves, place a portion of rice on the seaweed sheet and use both hands to spread it evenly all over, leaving about one or two inches of the sheet exposed at the top edge.
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Step 1 To the pot of salted boiling water, add perilla leaves and blanch for 1 minute. Remove with tongs and transfer to a medium bowl. Let cool completely. Step 2 Squeeze out and drain all.
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2. Freeze Kimbap. The freezing method will retain kimbap for a much longer period. But this is not considered the best method to be adopted because the texture and moisture of the kimbap will be compromised in the process. Placing the kimbap in the fridge is your best bet, however, leaving it out will be a terrible idea.
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Method 1: Refrigerating Kimbap. Refrigeration is the most common method used when storing kimbaps. To do this effectively: Wrap each roll tightly with plastic wrap or aluminum foil. Place the rolls inside an airtight container before placing them inside the fridge. Kimbaps stored using this method should last for up three days without losing.
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Make sticky rice and set it aside to cool. In a medium skillet, heat two tablespoons of cooking oil and add the minced beef. Stir-fry until the beef is cooked through. Add all other ingredients listed for the sauce and stir-fry for another 2-3 minutes. Mix half of the sauce with the rice and set the other half aside.
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Place the bamboo rolling mat on a flat surface with the long side nearest you (the bamboo sticks should be horizontal). Lay out the seaweed sheets, a plate or tray with fillings, and a small bowl of warm water. Also designate a place to put your finished rolls. Position the seaweed on top of the bamboo mat.
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Cut the pickled radish and chili pepper into about 1cm wide cubes. Wash two perilla leaves and pat dry. Set aside. Drain the water from the canned tuna and place it in a medium-sized bowl. Add the dashi and chili pepper, two tablespoons of mayo, and a few shakes of black pepper. Mix until well combined.
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Limit Freezing: While freezing Kimbap is possible, it can alter its texture. If you must freeze it, ensure it's tightly wrapped to prevent freezer burn, and consume it within a month. Thaw in the Fridge: If you've frozen Kimbap, let it thaw in the refrigerator rather than at room temperature. This ensures it remains at a safe temperature.
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Cut the fish cake lengthwise into about 3/4-inch thick strips. Heat the pan with cooking oil (about 1 teaspoon) over medium heat. Stir fry the fish cake with the soy sauce, sugar, sesame oil until softened, about 2 minutes. Stir-fry the beef over medium-high heat until cooked through, 2 - 3 minutes.
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Step 2. Place the kimbap in the refrigerator and they can last for about 2 to 3 days. If you want to extend their shelf life then store them in the freezer, however the freezer tends to compromise the taste as well as the texture of the kimbap so you should treat this as your last option. NB: store kimbap 2 to 3 hours after preparing them this.
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Slice the kimbap: Place the kimbap on a clean cutting board and use a sharp knife to slice it into individual rolls. Make sure each slice is uniform in size for consistent storage. Wrap the kimbap: If you're using a container, place the sliced kimbap rolls inside the container in a single layer.
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Place the wrapped rolls in a freezer-safe container or freezer bag and store them in the freezer. Frozen kimbap can last up to a month. When you're ready to enjoy the stored kimbap, simply remove it from the refrigerator or freezer, let it thaw (if frozen), and remove the plastic wrap or aluminum foil before serving.
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Drain the rice for 30 minutes. Transfer the rice to a heatproof bowl (preferably metal as ceramic may crack over time) that can be fitted in a pot. Add the 185ml of water and set aside to let the rice soak for at least 30 minutes. Fill the pot with a bit of water, about 1/2 to 3/4-inch tall. Place the bowl of rice inside.
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Chef Ji Hye Kim's tips for meal prep ease. If you want to give kimbap a try, Kim advises having some seaweed sheets on hand as well as some microwavable rice packets on hand to cut down on.
