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We hope you got insight from reading it, now let’s go back to kimbap (korean seaweed rice rolls) recipe. You can cook kimbap (korean seaweed rice rolls) using 13 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Kimbap (Korean seaweed rice rolls):
- You need 2.5 cups of cooked rice.
- Use 2 tbsp of sesame oil.
- Use 2 tbsp of toasted sesame seeds.
- Provide 2.5 tsp of salt.
- Provide 1 of cucumber.
- Get 1 of carrot.
- Use 5 of long slices of pickled radish.
- Prepare 5 of long slices of luncheon meat/ham.
- Take 5 of perilla leaves (optional).
- Provide 3 of large eggs.
- Provide 2 sheets of fish cake.
- Take 5 of dried seaweed sheets.
- Get 3 tbsp of olive oil.
Instructions to make Kimbap (Korean seaweed rice rolls):
- Cut the carrot into small pieces. Oil the pan with 1 tbsp olive oil on medium heat, and lightly sauté the carrots..
- Oil the pan with another tbsp of olive oil. Beat the eggs and make a flat omelette on the pan..
- Oil the pan with another tbsp of olive oil. Cut the fish cake into thin, one-inch strips and lightly sauté them..
- Slice the cucumber, pickled radish, eggs, and luncheon meat/ham into thin strips as shown below. Cut the perilla leaves in half, if using..
- Add sesame oil, sesame seeds, and salt to the cooked rice and mix thoroughly..
- 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..
- 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..
- Slice it into bite-sized rolls. Enjoy!.
Wrapped inside layers of roasted seaweed (gim) and steamed rice (bap), the versatile fillings are often cooked and individually seasoned. Spread a layer of rice on top of the seaweed. Korean style seaweed rice rolls, Kimbap, are perfect because of it. Kimbap is a two word combination of Kim and Bap. Kim means dried sheets of laver seaweed and Bap means cooked rice.
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