Recipe: Appetizing 3 Different Kimbaps (Korean Seaweed Rolls)

Recipe: Appetizing 3 Different Kimbaps (Korean Seaweed Rolls) Delicious, fresh and tasty.

3 Different Kimbaps (Korean Seaweed Rolls). Gimbap (김밥) is a Korean seaweed rice roll filled with a variety of delicious fillings. Gim is dried sheets of seaweed, and Try them yourself and be prepared to fall in love with these delicious Korean rice rolls. There are many variations of gimbap these days, but the.

It's full of salty, sweet and savoury surprise!

Kimbap is Korean Seaweed Rice Roll that is made with seasoned rice and various veggies and meat that's rolled in dried seaweed (kim).

The best way to learn is to watch my Gimbap Video below.

You can have 3 Different Kimbaps (Korean Seaweed Rolls) using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of 3 Different Kimbaps (Korean Seaweed Rolls)

1. You need 520 grams of Hot cooked white rice.

2. Prepare 3 of bunches Spinach namul.

3. It’s 1/2 of Carrot namul.

4. It’s 3 of Takuan (yellow pickled daikon).

5. You need 1 of enough for 3 rolls Tamagoyaki.

6. You need 1 of Fish sausage.

7. You need 1 of Aburaage.

8. It’s 150 grams of Minced pork.

9. It’s 1 tsp of Sukiyaki sauce.

10. It’s 1 dash of Gochujang.

11. Prepare 3 of sheets Nori seaweed.

The stuffing is a little different - I use cucumbers instead of spinach in the video but the rest is the same!

Korean kimbap—also known as gimbap—are rolls that might look a lot like sushi but in truth are Kimbap (from gim, a type of seaweed, and bap the Korean term for "rice") is like the Korean Other Flavorful Fillings.

Here are some different tasty fillings that you can try.

Kimbap, one of Korea's most popular snacks, can have all sorts of fillings; this very classic version is a great place to start.

3 Different Kimbaps (Korean Seaweed Rolls) step by step

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..

The only limit for kimbap fillings is your imagination: You can find tuna, avocado, chicken, shrimp, and bulgogi kimbap.

Basically, you can feel free to add whatever you want to the roll.

Today Mommy Oh shows us how to make Kimbap (Korean Seaweed Rolls).

The main ingredients include unseasoned seaweed sheets and short grain white rice.

Her Kimbap taste different than most other Korean Kimbap.