Gimbap: Korean Nori Seaweed Rolls
Gimbap: Korean Nori Seaweed Rolls

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, gimbap: korean nori seaweed rolls. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Gimbap: Korean Nori Seaweed Rolls is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Gimbap: Korean Nori Seaweed Rolls is something that I’ve loved my entire life.

Great recipe for Gimbap: Korean Nori Seaweed Rolls. I wanted to eat my favorite nori rolls without having to go to Koreatown for them. They're pretty light and my husband loves them too. If you can get whole sheets of Korean seaweed, that would be better.

To begin with this particular recipe, we must prepare a few ingredients. You can have gimbap: korean nori seaweed rolls using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Gimbap: Korean Nori Seaweed Rolls:
  1. Take 2 rice bowls full Plain-cooked rice
  2. Make ready 2 sheets ★ Toasted nori seaweed
  3. Prepare 1 dash ★ Sesame oil
  4. Take 1 dash ★ Salt
  5. Prepare 100 grams △ Ground pork
  6. Take 2 tbsp △ Yakiniku (Japanese BBQ) sauce
  7. Get 1 ■ Egg
  8. Get 1 dash ■ Salt
  9. Prepare 2 ○ Shiitake mushrooms
  10. Make ready 1 dash ○ Soy sauce
  11. Take 4 slice Kamaboko (or imitation crab stick)
  12. Take 2 bunches Mizuna greens
  13. Prepare 1 Toasted white sesame seeds

You can use whatever fillings you. Lightly season with a pinch of salt. Crack and beat the eggs, in a bowl with a spoon or a fork. Stir in a pinch of salt.

Steps to make Gimbap: Korean Nori Seaweed Rolls:
  1. Cook the △ ground pork in the yakiniku sauce. Add salt to the ■ egg, Heat some oil in a frying pan and make scrambled eggs. Blanch the mizuna greens in boiling salted water. Slice the ○ shiitake mushrooms, put into a bowl with a little soy sauce, cover with plastic wrap and microwave for 15 seconds. Leave as-is to cool.
  2. Place a sheet of nori seawed on a sushi mat with the non-shiny (rough) side up. Drizzle on some sesame oil and spread it all around using a piece of paper towel. Sprinkle with salt. Spread about 1 bowlful of rice over the nori, and sprinkle on some white sesame seeds.
  3. Add the prepared fillings from Step 2. Leave a gap in the front and back to make it easier to roll up the roll.
  4. Pick up the front end of the sushi mat and push it over the filling towards the center in one motion and press. Then keep on rolling without hesitation. The roll looks like this. Some of the filling may be sticking out from the sides, so just push them back in gently and tidy up the roll.
  5. If you cut the roll with the seam side down, the slices will be nicer looking. Wipe the knife each time you make a cut with a moistened kitchen towel - this way the slices are less likely to fall apart. Cut to whatever thickness you like and enjoy.

Crack and beat the eggs, in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a small non-stick pan over medium-low heat. Add the eggs to the pan. To assemble the kimbap rolls, have a finger bowl of cold water to hand, and place a sheet of nori onto the sushi mat.

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