3 Different Kimbaps (Korean Seaweed Rolls)
3 Different Kimbaps (Korean Seaweed Rolls)

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, 3 different kimbaps (korean seaweed rolls). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

3 Different Kimbaps (Korean Seaweed Rolls) is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. 3 Different Kimbaps (Korean Seaweed Rolls) is something that I have loved my entire life. They’re fine and they look wonderful.

Fill Your Cart With Color Today! These are my favorite Korean kimbap seaweed rolls. I find it tasty with large takuan. Try your own variations by rolling up tuna, cheese or your favorite ingredients They are great for bento (lunch.

To begin with this recipe, we must prepare a few ingredients. You can cook 3 different kimbaps (korean seaweed rolls) using 11 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make 3 Different Kimbaps (Korean Seaweed Rolls):
  1. Take 520 grams Hot cooked white rice
  2. Make ready 3 bunches Spinach namul
  3. Take 1/2 Carrot namul
  4. Get 3 Takuan (yellow pickled daikon)
  5. Make ready 1 enough for 3 rolls Tamagoyaki
  6. Take 1 Fish sausage
  7. Make ready 1 Aburaage
  8. Take 150 grams Minced pork
  9. Prepare 1 tsp Sukiyaki sauce
  10. Get 1 dash Gochujang
  11. Prepare 3 sheets Nori seaweed

Use a quarter of each ingredient to make one roll. Take the rice and spread onto the nori sheet. Crack and beat the eggs, in a bowl with a spoon or a fork. Stir in a pinch of salt.

Instructions to make 3 Different Kimbaps (Korean Seaweed Rolls):
  1. Microwave the spinach and carrot in a microwavable plastic bag. Blot off the excess water with a paper towel. Season with the ☆ ingredients to prepare the namul.
  2. Make the tamagoyaki with egg, salt, pepper and Dashida in a pan.
  3. Stir-fry the minced pork in a pan. Season with the sukiyaki sauce and gochujang to make bulgogi.
  4. Cut the filling ingredients into the same length and narrow width. Do not cut the spinach!
  5. Mix the salt, pepper, sesame oil and sesame seeds into the cooked rice., then spread a layer of rice onto the seaweed.
  6. Lay the filling ingredients on top of the rice (leaving space at the ends as shown). Roll them up with a sushi mat.
  7. How to make a "nude" kimbap with the rice outside: After spreading the rice on the seaweed, sprinkle a generous layer of sesame seeds over the rice and cover with plastic wrap.
  8. Flip it over so that the seaweed side faces upward. Place fillings on top of the seaweed and roll with the sushi mat, keeping the plastic wrap over the rice, (and removing it as you roll). Sprinkle more sesame seeds over the rice to prevent sticking.
  9. To slice neatly, use a well-sharpened knife and wet it with water after each cut.
  10. I made regular kimbap for the children, a spicy meat bulgogi kimbap, and one "nude" kimbap with the rice on the outside.

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. Kimbap—also known as gimbap—are Korean rice rolls that might look a lot like sushi but, in truth, are nothing like it.

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