Recipe: Appetizing Kimbap (Korean seaweed rice rolls)

Kimbap (Korean seaweed rice rolls).

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

Kimbap (Korean seaweed rice rolls) instructions

  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!.

Graham Bert

I Love to Cooking and I am the chef of Champion Restaurant...

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