You are looking for inspiration recipes kimbap (korean seaweed rice rolls) that are delicious? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious kimbap (korean seaweed rice rolls) should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of kimbap (korean seaweed rice rolls), start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want to prepare kimbap (korean seaweed rice rolls) delicious wherever you are, because as long as you know the trick, this dish is could be treat special

Ingredients and seasonings used in make

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

Blanch the spinach, place immediately in the ice bath, then squeeze out water. Dip your finger into a little water and wet the edge of the seaweed to make it stick together. Repeat to make two more rolls. Brush the outside of kimbap rolls with a little sesame oil.

Steps to make Kimbap (Korean seaweed rice rolls):

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!
9. Done and ready to serve!

In a mixing bowl, place the warm rice and add the sesame oil and salt. Wipe your knife with water or sesame oil before cutting to keep your knife from getting too sticky. Repeat every few slices. cutting gimbap (kimbap) roll Serve with some gochujang if you like things a little spicy. Kimbap will get dry quickly so keep covered until ready to serve. Put cooked rice into a large bowl and mix with one tablespoon of sesame oil and one tablespoon of sesame seeds, and a pinch of salt and mix well.

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