Tanpa Nasi! Resep OAT BEEF BULGOGI GIMBAP [Korean Seaweed Rice Rolls 김밥]

Once you bite into it, the texture is fresh from the cucumber and savory from the Bulgogi Beef. The combination is perfect. Hello! Welcome back to my channel, Devina Hermawan. Today, we'll be making Kimbap, but usually with rice. We'll be replacing the rice with Quaker Rolled Oats. It's a great idea for a family-friendly dish. It's quick and easy to make. For the rice substitute, we'll use Quaker Rolled Oats, hot water, and eggs. For the aromatics, we'll use sesame oil and sesame seeds. We'll mix the sesame oil with the oats and spread it. You can adjust the fillings to your liking. Today, I'll be making Bulgogi Beef, so we'll need sliced beef and ready-to-use Bulgogi seasoning. You can also use teriyaki seasoning, etc., or you can make it yourself. For the other fillings, I'll use kimchi, cucumber, and acar lobak. If you don't have acar lobak, you can skip it. You can also use carrots, etc. I'm also using boiled Japanese spinach. Lastly, for the wrapping, I'm using nori or seaweed. If you don't have seaweed, you can use egg or rice paper. First, let's prepare the fillings. I've prepared sliced beef that we'll marinate with ready-to-use Bulgogi seasoning. This is optional, but I'll also add sesame seeds. Just mix well. Let it sit for a while. Sliced beef absorbs seasoning quickly, so we don't need to marinate it for a long time. We can cook it right away. Heat a pan and add a bit of oil. If you want it to be less fat, you can skip the oil. Cook the beef until it's cooked. At first, the beef will release water when cooked. That's okay. We'll continue cooking until the sauce is absorbed. We'll use the beef for the Kimbap filling, so it shouldn't be too wet. Set it aside. By the way, you can use chicken instead. For the other fillings, I'm using acar lobak. If you don't have it, it's okay. You can skip it. Then, cucumber. Next, I'll add kimchi and Japanese spinach that's been boiled and squeezed. Other than Japanese spinach, you can also use green pepper, kale, and water. Now, let's prepare the Quaker Roll Oats. It's made from whole oats. In this recipe, the Quaker Roll Oats will replace the rice in the Kimbap. So, we won't use rice at all. But, you need to pay attention to the method. First, soak the Quaker Roll Oats in hot water. Then, cover and let it sit for 5 minutes until the oats expand and the texture becomes softer. As you can see, the Quaker Roll Oats has expanded. We'll strain it because we won't use this thick water... ...so the texture of the oats will be chewy and not mushy. Add salt, sesame oil, and eggs. The eggs are just for binding. Don't worry. You won't taste the eggs. Then, mix well. As you can see, the dough is quite thick. If we didn't strain the oats first, we'd need to add more eggs. Otherwise, the dough will be too runny and won't be chewy. Cook this on a nonstick pan. You can add oil or not. First, cook it on low heat so it doesn't set too quickly. If it sets too quickly, it'll be hard to shape. One recipe can make two Kimbaps. Flatten the dough and shape it into a rectangle. Use as much seaweed as you want. Cook it on medium-low heat so it cooks evenly. In this Kimbap recipe, we set the rice in advance. Cook it first with the eggs as the binder. You can also cook the Quaker Rolled Oats together with the rice. Cook it as usual, using a rice cooker... ...with a 1-to-1 ratio of rice and Quaker Rolled Oats. The result will be soft with a bit of texture from the Quaker Rolled Oats. It won't taste weird at all. This is perfect if you consume rice daily and want to add more fiber. Don't forget to add the Quaker Rolled Oats. Once it's set, flip it over and cook it a bit more so one side is cooked evenly. Then, set it aside and let it cool before we roll it. To wrap it, I'm using baking paper. You can also use cling wrap, plastic wrap, or a sushi mat. Place the Quaker Rolled Oats on top of the seaweed. You can add as many fillings as you want. There's acar lobak, cucumber, boiled orange vegetables, and kimchi to add flavor. Lastly, I'm using bulgogi. Unlike rice, there should be a lot of seaweed left so it can stick to the roll. Add some water at the end to help the Quaker Rolled Oats to roll well. Roll the Quaker Rolled Oats to make sure it's firm enough so it won't fall apart when cut. Once it looks like this, let it rest for a bit while the Quaker Roll is wrapped by the paper... ...so the Quaker Roll is more moist and the seaweed sticks better. Compared to regular Quaker Rolls with rice, it's a bit trickier to wrap. That's because the Quaker Roll and the seaweed aren't sticky. Rice is automatically sticky. But if the treatment is right, it won't be a problem. As you can see, the seaweed still sticks to the Quaker Roll. As usual, spread some sesame oil on the Quaker Roll before cutting it. The texture of the Quaker Roll is still chewy. Once you bite into it, it's textured and not mushy. Usually, Quaker Rolls are slimy and mushy. This one isn't like that at all. So, you can change the position of the Quaker Roll nicely. For the fillings, there are various textures. There's the crunchy one, the fresh one from the cucumber... ...the savory one from the Bulgogi Beef, and the Kimchi. It's a very crowded combination. If you want to replace the fillings with other Kimbap, you can do that. So, it's important to strain the thick water after soaking the oats. This will make the oats look firmer. Okay, then. Thank you for watching. Don't forget to check out other Quaker Oats recipes on Instagram... ...and YouTube channel at Quaker Indonesia. Start your day right with Quaker Oats. If you recook this dish, don't forget to tag me. You can also find other quick recipes on Instagram, TikTok, and Shorts. I'm Devina Hermawan. Stay tuned and see you in the next video!