Recipe: Delicious Kimbap (Korean seaweed rice rolls)

Kimbap (Korean seaweed rice rolls). Gimbap (김밥) is a Korean seaweed rice roll filled with a variety of delicious fillings. Try them yourself and be prepared to fall in love with these delicious Korean rice rolls. There are many variations of gimbap these days, but the best one for me is the classic gimbap my mother used to.

Kimbap (Korean seaweed rice rolls) These Korean seaweed rice rolls are very versatile. They are a perfect finger food, so it's great for a meal-on-the-go. You can also feed a person or a crowd at a party, depending on how many you want to make. You can cook Kimbap (Korean seaweed rice rolls) using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Kimbap (Korean seaweed rice rolls)

  1. You need 2.5 cups of cooked rice.
  2. Prepare 2 tbsp of sesame oil.
  3. Prepare 2 tbsp of toasted sesame seeds.
  4. You need 2.5 tsp of salt.
  5. You need 1 of cucumber.
  6. You need 1 of carrot.
  7. You need 5 of long slices of pickled radish.
  8. It's 5 of long slices of luncheon meat/ham.
  9. It's 5 of perilla leaves (optional).
  10. It's 3 of large eggs.
  11. You need 2 sheets of fish cake.
  12. It's 5 of dried seaweed sheets.
  13. You need 3 tbsp of olive oil.

As a result, they will look beautiful at a potluck party or on your picnic table. Kimbap, one of Korea's most popular snacks, can have all sorts of fillings; this very classic version is a great place to start. But for this recipe, I'm introducing the most common ingredients for a classic Korean kimbap roll, including imitation crab stick, ham, pickled radish, braised burdock root, egg. Gimbap (김밥), also romanized as kimbap, is a Korean dish made from cooked rice and other ingredients that are rolled in gim—dried sheets of seaweed—and served in bite-sized slices.

Kimbap (Korean seaweed rice rolls) step by step

  1. Cut the carrot into small pieces. Oil the pan with 1 tbsp olive oil on medium heat, and lightly sauté the carrots..
  2. Oil the pan with another tbsp of olive oil. Beat the eggs and make a flat omelette on the pan..
  3. Oil the pan with another tbsp of olive oil. Cut the fish cake into thin, one-inch strips and lightly sauté them..
  4. Slice the cucumber, pickled radish, eggs, and luncheon meat/ham into thin strips as shown below. Cut the perilla leaves in half, if using..
  5. Add sesame oil, sesame seeds, and salt to the cooked rice and mix thoroughly..
  6. Wrap a bamboo mat or a sheet of aluminum foil with a plastic wrap, and place a sheet of seaweed laver on top of the mat. Spread about 1/2 cup of rice evenly on the sheet, and lay all the ingredients at the bottom half of the sheet..
  7. As if rolling a sleeping bag, carefully roll it up starting from the bottom, tucking the ingredients into the roll as you go. When a roll has been formed, squeeze gently for it to hold shape..
  8. Slice it into bite-sized rolls. Enjoy!.

Gimbap (Kimbap) is Korean Rice Roll wrapped in seaweed much similar to a Sushi Roll. This recipe uses fresh cucumber instead of spinach, bulgogi seasoned ground beef and healthy burdock roots. You can omit burdock roots if they are not available. Today Mommy Oh shows us how to make Kimbap (Korean Seaweed Rolls). The main ingredients include unseasoned seaweed sheets and short grain white rice.


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