Are looking for idea recipes gimbap: korean nori seaweed rolls that are appetizing? How to make it is indeed difficult and easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious gimbap: korean nori seaweed rolls should have had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of gimbap: korean nori seaweed rolls, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare gimbap: korean nori seaweed rolls good wherever you are, because as long as you know the trick, this dish is could become dish special

Ingredients and seasonings used for make

1. Prepare 700 grams Plain rice (150 g per roll)
2. Use 2 tbsp ○ Sesame oil
3. Take 2/3 tsp ○ Salt
4. Prepare 1 tbsp ○ White sesame seeds
5. Prepare 5 whole sheets Nori seaweed (Japanese type is OK)
6. Take Fillings of your choice:
7. Take 1 Takuan (yellow dried and pickled daikon radish)
8. Prepare 4 Eggs
9. Prepare 1/2 Cucumber
10. Prepare 1/2 Carrot
11. Prepare 1/3 bunch Spinach
12. Prepare 1 Fish sausage (or imitation crab sticks)
13. Prepare 100 grams Beef
14. Prepare 1 Kimchi

While sushi rice is always vinegared, the rice for gimbap may be plain or seasoned with any combination of rice vinegar, sesame oil, sesame seeds, sugar, and salt. Kimbap, or gimbap (김밥) is a Korean dish made from cooked rice and other ingredients that are rolled in gim—dried sheets of nori seaweed—and served in bite-sized slices. Kimbap is a childhood staple for everyone in Korea as it's a portable meal wrapped up in gim. The portability is what makes this easy to eat at picnics or outdoor events.

Steps to cook Gimbap: Korean Nori Seaweed Rolls:

1. Mix the ○ ingredients into the rice. Alternatively, you can add the sesame oil and salt to the rice before cooking it, and add the sesame seeds to the cooked rice.
2. Make the fillings ready. You can use whatever you like or have on hand. I made these with lots of filling. Cut the takuan pickles into 6-7 mm thick slices. Season the eggs with sugar and salt, make tamagoyaki (rolled omelette) and cut into 6 to 7 mm slices.
3. De-seed the cucumber and slice lengthwise thinly. Cut the carrot into about the same size, boil then stir fry in a little oil, and season with a little salt. Blanch the spinach, refresh in cold water, squeeze out well and mix with a little sesame oil and salt.
4. Cut the fish sausage into 6 to 7 mm thick pieces too. (If you're using crab sticks, split them in half lengthwise.) If you're using thinly sliced beef chop it up and stir fry it, and season with sugar and soy sauce or yakiniku sauce. You can use ground beef too. Squeeze out the kimchi lightly.
5. Spread a sheet of nori seaweed as thinly as possible with rice. Be sure not to put any rice on the edges, which will overlap.
6. Add the fillings, and roll up fairly loosely.
7. When the rolls are made, brush the surfaces with a little sesame oil. Put some salt on your hands and spread it lightly over the surface too. Sprinkle on some sesame seeds to taste. If possible, keep them wrapped in plastic wrap for a while to allow the rolls to soften and meld.
8. Cut into about 1 cm wide (rather thin) slices and they're done! Wipe your knife with a moistened kitchen towel while cutting in order to have nice looking slices. (This is a no-kimchi version.)
9. This is a kimchi version. Kimchi and rice together is sooo good!
10. Done and ready to serve!

Gimbap is a popular Korean style sushi roll. Gim means dried seaweed sheet (nori). Now, people commonly spell kimbap instead of gimbap. When do people normally eat gimbap? Kimbap is a popular Korean take out food.

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