Quick and Easy Kimbap! Korean Style Seaweed Rolls. A popular Korean picnic food - Easy kimbap (Korean sushi roll) recipe! This easy kimbap somewhat resembles California roll, but as you can gather they do taste different. Gimbap (김밥) is a Korean seaweed rice roll filled with a variety of delicious fillings.
They were a must for our school field trips and outdoor activities as well as family road trips!
Whether it's the anticipation the night.
Delicious fresh vegetables and omelette rolled up in a blanket of Korean rice and seaweed.
You can have Quick and Easy Kimbap! Korean Style Seaweed Rolls using 15 ingredients and 9 steps. Here is how you cook that.
Ingredients of Quick and Easy Kimbap! Korean Style Seaweed Rolls
- It's 360 ml of Plain white steamed rice.
- You need 4 of sheets Dried nori seaweed for rolls.
- It's 1/2 small of Carrot.
- It's 60 grams of Spinach (fresh or frozen).
- You need 1 of Egg.
- You need 70 grams of Beef or minced pork.
- Prepare 1 tsp of ※ Soy sauce.
- It's 1/2 tsp of ※ Sugar.
- It's 1/2 tsp of ※ Garlic (grated).
- You need 1/3 tsp of ※ Sesame oil.
- It's 1 tsp of ※ Mirin.
- It's 1 dash of ※ Pepper.
- You need 1 tsp of ※ Gochujang (Korean pepper paste).
- Prepare 2 stick of Imitation crab sticks.
- Prepare 1 of Kimchi.
Quick and easy homemade kimbap without rolling mat. Learn the basics of these Korean-style seaweed and rice rolls and you'll be able to fill them with Some might think of gimbap or kimbap (pronounced "keem-bahp") simply as Korean sushi, but it Gimbap satisfies in many settings: as a light lunch for both adults and kids, as an easy-to-carry picnic. Kimbap are Korean rice rolls that look a lot like sushi. This recipe shows how to make kimbap with traditional (and not so traditional) fillings.
Quick and Easy Kimbap! Korean Style Seaweed Rolls step by step
- Cook the rice using less water than normal. Put the cooked rice into a bowl and mix in the sesame oil, white sesame seeds (1 tablespoon each) and salt (1/2 teaspoon). Let it cool..
- Julienne the carrots. Place them in a heat-resistant plate and add sesame oil (small amount), salt (small amount) and sugar (1/4 teaspoon). Microwave for about 2 minutes..
- After cooking the spinach, drain well and mix with salt・sesame oil (1/4 teaspoon each) and grated garlic (1/2 teaspoon)..
- Combine the ingredients marked with a ※ and rub into minced meat. Add sesame oil to frying pan and cook the meat soboro style (breaking it into tiny pieces). Place on dish and let cool..
- Add salt (small amount) and beat the egg. Add some vegetable oil to an egg omelet pan and cook on low heat. Roll thinly. Cut into thin strips to use for filling..
- Chop up the kimchi. Pull apart the imitation crab into thin pieces..
- Spread the rice thinly onto the seaweed paper. (Warning・leave about 1.5cm of the top edge uncovered) Place the filling on the bottom 1/3 of the seaweed and roll tightly..
- Place the rolls so that the loose part of the seaweed paper is sitting on the bottom. Place on top of cotton gloves or paper towels to remove moisture..
- Cut the rolls into 2cm pieces and serve!.
The texture will change, the seaweed will get soggy, and the roll will lose its bite. This easy recipe features the optional inclusion of bulgogi, a classic Korean. 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 tutorial.
