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Make smart choices when grocery shopping. When you make good decisions at the grocery store, your meals will get healthier automatically. Think for a second: you don’t want to go to a chaotic grocery store or sit in a lengthy line at the drive thru at the end of your day. You’re going to go home and use what you have in the cupboards. Make sure that what you have on hand is nutritious. By doing this, even when you choose that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

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We hope you got benefit from reading it, now let’s go back to colorful kimbap: korean nori seaweed rolls recipe. To make colorful kimbap: korean nori seaweed rolls you only need 17 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Colorful Kimbap: Korean Nori Seaweed Rolls:

1. Use 700 grams of Plain cooked rice.
2. Prepare 3 of sheets Toasted nori seaweed.
3. Prepare of Seasonings.
4. Prepare 1 tbsp of Sesame oil.
5. Use 1 dash of Toasted white sesame seeds.
6. You need 1 of Salt.
7. Take of Orange or red layer.
8. Get 1/3 of Carrot.
9. Use 1 of enough to fit in the rolls. Crabsticks.
10. Take of Green layer.
11. Get 1 of appropriate amount Komatsuna or other green.
12. You need of Yellow layer.
13. Get 1 of appropriate amount Takuan pickles or thin omelet.
14. Take of White layer.
15. You need 1 of Sliced cheese.
16. Use of Brown layer.
17. Provide 50 grams of Ground meat or sliced beef.

Instructions to make Colorful Kimbap: Korean Nori Seaweed Rolls:

1. In a bowl, season the rice with sesame oil, toasted sesame seeds and a little salt. Taste and add more salt if desired..
2. Slice the carrot into thin strips, season with sesame oil and salt. Microwave for 30 seconds. Slice the takuan into thin strips as well..
3. Parboil the komatsuna and drain. While it's still hot, season with sesame oil and a little salt. Mix together with your hands and squeeze out the excess water..
4. Add 2 teaspoons sugar, 1 teaspoon soy sauce and 1 teaspoon sesame oil to the meat and stir fry in a pan..
5. If you divide the filling ingredients into small portions like the photo, it makes assembling easier..
6. Spread rice evenly on the nori, leaving 1cm bare at the top. Line the filling ingredients a little below the center of the seaweed..
7. Roll up all at once, wrapping in the filling. Press firmly, in the position shown in the photo, to make a nice shape..
8. Cut as desired, arrange on a serving dish and it's done!.
9. Great for bentos! Leftover filling can be a side dish!.
10. What to do with leftover filling? Add gochujang and sesame oil and make Bibimbap..

They're even a great way to use up leftovers! Her Kimbap taste different than most other Korean Kimbap. She adapted Japanese sushi rice method. You will see what I mean by looking through the Prepare a bowl with water on the side. Kimbap is Korean Seaweed Rice Roll that is made with seasoned rice and various veggies and meat that's rolled in dried seaweed (kim).

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