algae kimbap - International Algae Competition

ALGAE KIMBAP
(KOREAN TRADITIONAL RICE
ROLL)
By Areum Lee, alee20@asu.edu
September 19, 2011
For Algae competition #3: Algae food development

WHAT IS ALGAE?
Algae are a large and
diverse group of simple, typically
autotrophic organisms, ranging from
unicellular to multicellular forms,
such as the giant kelps that grow to
65 meters in length.
They are photosynthetic like plants,
and "simple" because their tissues
are not organized into the many distinct
organs found in land plants.
The largest and most complex marine
forms are called seaweeds.

ALGAE FOOD DEVELOPMENT
IDEAS AND CATEGORIES
Main course, dessert, ice cream,
cereal, grains, nutrition drink,
shakes, appetizer, chips, snacks,
bread, pasta, noodles, nutrition,
energy bar, soup or stew, dips,
condiments, raw food, food
supplements, salad, gourmet, fresh
algae.

DESIGN FOR SPECIFIC
LOCATIONS, SITUATIONS OR
ANYWHERE ON THE PLANET
Asian cuisine, Indian cuisine, Mid-
Eastern cuisine, European cuisine,
African cuisine, North and South
American cuisine, nursing and
infant food, athletic food, survival
and outdoor food, fast food, military
rations, and disaster relief.

BENEFITS WITH USING ALGAE
No carbohydrates!!!
No calories!!!
No fat!!!
No Sugar!!!
80% fiber!!!
Absorbs glucose in the stomach!!!
Inhibits the body from retaining and
storing excess fat!!!

Ingredients
ALGAE KIMBAP
(KOREAN TRADITIONAL RICE ROLLS)
RECIPE
Dried seaweed (nori: red algae porphyra)- 4 sheets
2 cups cooked rice
2 tsp sesame oil
2 tsp salt
TRADITIONAL FILLINGS
1 carrot, julienned
cucumber, cut into long strips Time for cooking
2 eggs Prep Time: 30 minutes
beef (bulgogi) Cook Time: 40 minutes
fresh or seasoned vegetables for vegetarians Total Time: 70 minutes
1/2 pound of spinach, parboiled
pickled radish, cut into strips
imitation crab (optional)
fishcake (optional)
ALTERNATE POPULAR FILLING SUGGESTIONS:
smoked salmon and cream cheese
kimchi and cheese
spam, mayo, and veggies
ham and cheese
tuna salad with romaine lettuce and cheese

PREPARATION
When rice is almost cooled, mix with sesame oil and salt.
Stir fry carrots briefly with a dash of salt.
Stir fry cucumber with a dash of salt.
Whisk eggs until evenly yellow and fry into flat omelet.
Cut cooked egg into long strips.
Cook bulgogi according to recipe directions.
Using a bamboo sushi roller or a piece of tin foil, lay the dried
seaweed shiny side down.
Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3
bare (if you moisten your fingers or a spoon to pat down the rice,
you'll get less of a sticky mess).

PREPARATION
Lay the first ingredient down around 1/3 of the way up from the
bottom of the seaweed.
Lay the other fillings down on top.
Roll from the bottom (as if you're rolling a sleeping bag), pressing
down to make the fillings stay in.
As you continue to roll, pull the whole thing down towards the end of
the bamboo mat.
Spread a tiny dab of water along the top seam to hold the roll
together.
Set aside and continue with other seaweed sheets.
Cut each roll into 7-8 pieces.

WORKS CITED
http://koreanfood.about.com/od/
riceandnoodlerecipes/r/kimbap.htm
http://www.food.com/recipe/kim-bap-korean-ricerolls-46970
http://www.immunesupport.com/news/
94wtr001.htm
http://mykoreankitchen.com/