Recipe: Appetizing Kimbap (Korean seaweed rice rolls)

Kimbap (Korean seaweed rice rolls).

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

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!.

Graham Bert

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

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