How to Make Perfect 3 Different Kimbaps (Korean Seaweed Rolls)

How to Make Perfect 3 Different Kimbaps (Korean Seaweed Rolls) Delicious, fresh and tasty.

3 Different Kimbaps (Korean Seaweed Rolls). These are my favorite Korean kimbap seaweed rolls. I find it tasty with large takuan. Microwave the spinach and carrot in a microwavable plastic bag.

Make the tamagoyaki with egg, salt, pepper and Dashida in a pan.

Microwave the spinach and carrot in a microwavable plastic bag.

Blot off the excess water with a paper towel.

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

Ingredients of 3 Different Kimbaps (Korean Seaweed Rolls)

1. It’s of Hot cooked white rice.

2. Prepare of bunches Spinach namul.

3. Prepare of Carrot namul.

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

5. It’s of enough for 3 rolls Tamagoyaki.

6. You need of Fish sausage.

7. You need of Aburaage.

8. Prepare of Minced pork.

9. You need of Sukiyaki sauce.

10. You need of Gochujang.

11. Prepare of sheets Nori seaweed.

Season with the ☆ ingredients to prepare the namul.

Make the tamagoyaki with egg, salt, pepper and Dashida in a pan.

Stir-fry the minced pork in a pan..

Set a kimbap/sushi rolling mat on a work surface.

3 Different Kimbaps (Korean Seaweed Rolls) instructions

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..

Set a sheet of nori on top of it.

Wearing plastic gloves, place a portion of rice on the seaweed sheet and use both hands to spread it evenly all over, leaving about one or two inches of the sheet exposed at the top edge.

Easy Vegetarian Kimbap (Korean Seaweed Rice Roll) 야채 김밥.

Delicious, gluten free, dairy free, vegetarian kimbap (Korean Seaweed Roll 야채 김밥).

Fresh vegetables and omelette rolled up in a blanket of Korean rice and seaweed.