Lao Style Kimbap

Ingredients

• 3 cups uncooked jasmine rice
• 1 tsp salt
• 1 tsp sesame oil
• 1/2 tbsp vegetable oil
• 1/2 tbsp garlic, minced
• 11 ounces steak, thinly sliced
• 3 tsp fish sauce
• 1/2 tsp padaek
• 2 tbsp lime juice
• 2 tsp roasted sticky rice powder
• 1/4 tsp msg
• 1 tbsp lemongrass, minced
• 1 tbsp galanal, minced
• 2 large lime leaves, minced
• 4 sheets seaweed (gim/nori)
• 4 Lettuce leaves, soft inner leaves
• 4 Long beans, trimmed
• 4 strips pickled korean radish, long strand
• 1 tsp Dried crushed bird eye chili
• 1 cucumber, cut into long thin cube strips
• 1 Green onions, sliced into long thin strips
• 16 Mint leaves
• 8 sprigs Vietnamese coriander
• 8 sprigs Cilantro
• 1 cup Banana flowers, thinly sliced

Instructions

1. 1

   Cook the rice: Rinse the jasmine rice 3 times with room-temperature water. Add the rice to a rice cooker and fill with water to the 3-cup line. Cook according to the rice cooker's instructions. Once cooked, fluff the rice with a rice paddle.Measure 4 cups of cooked rice into a large bowl and let cool for 10 minutes. Season the rice with salt and sesame oil. Mix well and set aside.

2. 2

   Make the laab: Heat the vegetable oil in a large sauté pan over medium-high heat. Add the garlic and cook for about 30 seconds until fragrant. Add the sliced steak and cook for 5–8 minutes, or until fully cooked. Transfer the beef to a medium bowl.Add the fish sauce, padaek, lime juice, roasted sticky rice powder, MSG, lemongrass, galangal, and kaffir lime leaves. Mix well and set aside.

3. 3

   Assemble the kimbap: Arrange the fillings across the lower third of the rice in the following order: Lettuce, Laab beef, Long bean, Pickled Korean radish, Dried bird's eye chili, Cucumber, Green onion, Mint, Vietnamese coriander, Cilantro, Banana blossom. Starting from the bottom, tightly roll the kimbap away from you, sealing the edge with a little water if needed.Repeat with the remaining seaweed sheets and fillings.

4. 4

   Slice and serve: Using a sharp knife, cut each roll in half. Place the halves side by side and slice into ½-inch pieces. Serve immediately.