Ground Meat Kimba Recipes

KIMBAP (OR GIMBAP)

Steps:

• Cook the rice using a little less water than usual. (Freshly cooked rice is best for gimbap.)
• Cut the beef into thin strips (about 1/2-inch thick). Mix well with the next 5 seasoning ingredients. Stir-fry over medium-high heat until cooked through, 2 - 3 minutes.
• Bring a large pot of water to a boil over high heat and prepare an ice bath. Blanch the spinach, place immediately in the ice bath, then squeeze out water. Season with the sesame oil and salt.
• Julienne the carrots. Heat a lightly oiled pan over medium-high heat. Stir-fry the carrots until softened. Lightly season with a pinch of salt.
• Cut the pickled radish lengthwise into 1/2-inch thick strips (unless you bought a pre-cut package).
• Crack and beat the eggs, in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a small non-stick pan over medium-low heat. Add the eggs to the pan. When the bottom is set, flip it over. Transfer to a cutting board. Cut lengthwise into 3/4-inch thick strips.
• Cut the fish cake lengthwise into 3/4-inch thick strips. Heat the pan with a little bit of oil over medium heat. Stir fry with the soy sauce, sugar, sesame oil and a little bit (about 1 teaspoon) of vegetable oil over medium heat until softened, about 2 minutes.
• Arrange all the ingredients together on a plate.When all the other ingredients are ready, remove the rice from the rice cooker.
• While the rice is still hot, add the sesame oil and salt. Mix well by lightly folding with a rice paddle or large spoon until evenly seasoned. Add more salt to taste. The rice will cool down during this process and be ready to be used.
• Put a gim sheet, shiny side down and longer side towards you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the seaweed sheet, using a rice paddle or your fingers preferably.
• Lay the prepared ingredients on top of the rice.
• Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers.
• Put firm pressure over the roll with the help of the bamboo mat, if using, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.
• Rub or brush the roll with a little bit of sesame oil for extra flavor and shiny look. Apply a little bit of sesame oil to a sharp knife. (This will keep rice from sticking to the knife. Repeat as necessary after each cut. Wipe the knife with a damp towel if the rice still sticks.) Cut the roll into 1/2-inch thick bite sizes.

GROUND MEAT KIMBA

Steps:

• In a large skillet, heat the oil over medium heat.
• Heat the onion and garlic until beginning to soften.
• Add curry powder and cumin.
• Cook, stirring ocassionally until spices are aromatic and onion is transparent, about 7 to 10 minutes.
• Meanwhile, place the potatoes in a microwave-safe bowl. Loosely cover with waxed paper. Microwave in 30 second intervals until beginning to soften, about 5 intervals (they will finish cooking in the skillet).
• Add ground turkey (or ground meat of your choice) to skillet. Break into crumbles. Cook until no longer pink, stirring frequently.
• Add diced potatoes.
• Add tomatoes and juice.
• Add cinnamon, salt, and pepper.
• Stir a bit, but it's okay if everything is basically in layers.
• When it's bubbling, reduce heat and cover. Cook for 12 to 15 minutes, stirring ocassionally, until potatoes are soft and flavorful. Add water or broth if it seems too dry.
• Add lemon juice. Stir well.
• Serve with a dollop of yogurt, or pass the yogurt for diners to add their own.

KEEMA (SPICED GROUND MEAT)

Steps:

• In a large, heavy skillet, heat the oil over medium. Add the onion and cook, stirring occasionally, until evenly browned and caramelized, 25 to 30 minutes.
• Add the garlic, ginger and green chile to a food processor, and pulse until finely chopped. Add the tomatoes, caramelized onions and any oil from the skillet, and process again until finely chopped. Return the mixture to the skillet and bring to a simmer over medium-low heat.
• Stir in the ground beef. Sprinkle with the chile powder and 1 teaspoon salt, and cook, stirring occasionally to break up any clumps of meat, until most of the liquid has evaporated and the fat has floated up to the surface, about 30 minutes.
• Taste and adjust the salt, then stir in half the fresh herbs. Sprinkle with garam masala and remaining herbs and serve.

KIMBAP

Steps:

• Prepare the spinach: Bring a pot of water to a boil and blanch the spinach until it turns bright green, about 45 seconds. Transfer the spinach to an ice bath, or transfer it to a colander set in the sink and run the spinach under cold water. Squeeze it to remove excess water and place it in a bowl. Season with 1 1/2 teaspoons sesame oil and 1/8 teaspoon salt. Mix well and set aside.
• Prepare the remaining ingredients for the kimbap filling: In a large, well-oiled skillet, working in separate batches, sauté the carrots, eomuk and Spam over high, seasoning the carrots and eomuk with salt and pepper to taste (the Spam does not need extra salt), until just tender and lightly golden. Set aside.
• In an oiled nonstick skillet, cook the beaten eggs with a pinch of salt. Swirl the pan to cover the entire surface area and as soon as the bottom is set, about 2 minutes, use a rubber spatula to carefully flip the egg like a pancake, doing your best to keep it in one piece. Cook just until the egg is no longer runny and has just set, another 30 seconds. Slide the cooked eggs onto a cutting board and let cool. Once cooled, cut into long, 1/4-inch-thick strips and set aside.
• Prepare the rice: Place the warm, freshly cooked rice into a mixing bowl. Add 1 tablespoon sesame oil and 1/4 teaspoon sea salt. Mix well with a large spoon.
• Assemble the kimbap: Lay 1 sheet of gim on a bamboo mat. (If you don't have a bamboo mat available, you can lay a clean tea towel on a flat surface and top it with plastic wrap.) Spread about 1/2 to 3/4 cup of rice across two-thirds of the seaweed sheet in an even layer, leaving the top third of the seaweed empty. (You might want to have a small bowl of water handy, so you can wet your fingers to prevent the rice from sticking to them.) Spread the prepared ingredients horizontally in rows, starting from the side closest to you.
• Roll the kimbap: Using both hands and the help of the bamboo mat, starting from the side closest to you, lift up the bottom of the seaweed and fold it up to cover the filling, tucking in the filling with your fingers. Use the bamboo mat to apply even and firm pressure, pressing to ensure the filling stays in place. Continue rolling until you reach the end of the rice.
• To close the kimbap roll, using your fingertips, spread a small amount of water at the edge of the empty seaweed and roll to seal. If the kimbap doesn't close, spread a little rice to use the rice as an adhesive. Repeat with the remaining seaweed and ingredients. Each time you roll, reposition the kimbap at the bottom of the bamboo mat.
• To serve, lightly brush the rolls with sesame oil. (This will keep your kimbap moist and shiny.) Using a sharp knife and applying even pressure, cut the kimbap into 1/2-inch pieces. Serve and enjoy! (If preparing in advance, prepare the fillings except the rice and store in the refrigerator. When you're ready to eat, make the rice and assemble your kimbap. Avoid assembling your kimbap too far in advance as refrigerating your kimbap will cause the rice to harden.)

SPICED GROUND MEAT SKEWERS

Steps:

• In a large mixing bowl, combine the meat, onion, garlic, cilantro, cumin, sumac, salt, Urfa pepper, black pepper, and cinnamon, if using.
• With your hands, thoroughly knead and massage the meat to incorporate the ingredients, about 4 minutes. Breaking down the meat will create a sticky, cohesive mixture that results in a pleasing springy texture. You can also combine everything in an electric mixer with the paddle attachment, in which case it will take only about 2 minutes. Chill the mixture for at least 2 hours or up to overnight.
• Wet your hands with cold water, then divide meat into 6 equal portions and mold each around a metal or soaked bamboo skewer (see Tip). Transfer skewers to a large plate or baking sheet. You can grill them right away at this point, or cover and refrigerate them while preparing the grill (up to 4 hours).
• Heat the grill to high. When the grill is hot, lightly brush the grates with oil, and add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 5 to 10 minutes. Transfer to a platter and let rest for a few minutes. Garnish with more herbs, sumac and flaky sea salt, and serve.

KEEMA PARATHA (FLAKY BREAD WITH SPICY MEAT FILLING)

Steps:

• Place flour in large bowl.
• Add 1/3 cup of the water all at once; work it into the flour, using your hand.
• Continuing to mix with your hand, keep adding water, a tablespoonful at a time, until mixture cleans sides of bowl and becomes a non-stickly, kneadable dough.
• Gather dough into a ball; place on lightly floured work surface.
• Clean hands thoroughly, then knead dough, adding flour as necessary to prevent it from sticking to surface, until smooth and somewhat elastic, about 10 minutes.
• Place in a clean bowl; let stand, covered with plastic wrap, at room temperature 30 minutes.
• (Dough can be made up to 3 days in advance; store, tightly wrapped in plastic, in refrigerator. Remove from refrigerator at least 30 minutes before rolling out.) While dough is resting; heat dry non-corrodible heavy medium skillet over high heat for 3 minutes.
• Reduce heat to medium-high; add ground beef.
• Saute beef in its own fat, breaking up any lumps with wooden spoon, until no longer red (about 3 to 4 minutes.) Add onion, chilies, cumin, and garlic; cook, uncovered, stirring frequently, until most of the liquid has evaporated and meat is beginning to brown, about 4 minutes.
• Stir in flour, lemon juice, and optional salt and coriander until well combined.
• Remove from heat; let cool completely.
• (Filling can be made up to 24 hours in advance; refrigerate, tightly covered. Bring to room temperature before using.) When filling is cool divide into 8 equal portions.
• Roll dough into a rope about 8 inches long; cut into 8 equal pieces.
• Keeping remaining dough covered, flatten one piece, on a lightly floured surface, into a 4-inch round with the palm of the your hand.
• Place one portion of filling in center of round.
• Bring edges of dough up over filling to enclose it completely; pinch to seal.
• Press lightly but firmly to flatten into patty.
• Dust patty with flour; roll out on lightly floured surface to 6-inch round, dusting as necessary with flour; round should be about 1/8 inch thick.
• Fill and roll out remaining patties, placing rounds as they are completed on baking sheets or other flat surface; do not allow rounds to touch.
• Keep covered with plastic wrap.
• Heat dry heavy medium skillet over high heat for 3 minutes.
• Place one round of dough in skillet; cook until underside is spotted with brown, about 2 minutes.
• Turn over; cook until second side is spotted with brown, about 1 minute.
• Brush surface or paratha with oil.
• Turn; brush second side with oil.
• Cook paratha, turning several times, until lightly puffed and well spotted with brown, 2 to 3 minutes.
• Repeat procedure with remaining rounds of dough, stacking and wrapping them as they are cooked in clean kitchen towel.
• Serve immediately.