Kimbap (Korean-style Sushi Rolls) Easy Recipe ❤

Preparing Yummy Kimbap (Korean-style Sushi Rolls), It Needs 15 Ingredients And 13 Steps

How To Make Kimbap (Korean-style Sushi Rolls)

Kimbap (Korean-style Sushi Rolls) We can cook Kimbap (Korean-style Sushi Rolls) by using 15 ingredients and 13 steps. Here is how you achieve Kimbap (Korean-style Sushi Rolls).

Ingredients of Kimbap (Korean-style Sushi Rolls)

  1. You need to prepare 2 of sheets ■ Nori seaweed.
  2. You need to prepare 1 dash of ■ Sesame oil.
  3. You need to prepare 1 of serving ◇ Plain steamed rice.
  4. You need to prepare 1/2 tbsp of ◇ Sesame oil.
  5. You need to prepare 1/4 tsp of ◇ Salt.
  6. Prepare 1 tbsp of ◇ White sesame seeds.
  7. Prepare 1 of ◆ Egg.
  8. You need to prepare 1 pinch of ◆ Salt.
  9. You need to prepare 1 of Carrot.
  10. You need to prepare 1 of Spinach.
  11. Prepare 1 of Takuwan (yellow pickled radish).
  12. You need to prepare 50 grams of Minced meat.
  13. You need to prepare 1 dash of Sesame oil.
  14. You need to prepare 1 of Bottled yakiniku sauce.
  15. You need to prepare 1 of Salt yakiniku sauce.

Kimbap (Korean-style Sushi Rolls) step by step

  1. Cut the nori in half. Apply a thin coat of sesame oil to each side and heat lightly (or use Korean nori if available)..
  2. Beat an egg, season with salt, and make a flat pancake. Cut into 5 mm strips..
  3. Julienne the carrots to 5 mm thickness. Boil and mix with salt yakiniku sauce (normal yakiniku sauce is fine)..
  4. Blanch the spinach, squeeze out the water, and mix with the yakiniku sauce..
  5. Julienne the takuwan pickles into 5 mm thickness..
  6. Brown the beef in sesame oil. Flavor with yakiniku sauce..
  7. Add sesame oil, salt, and white sesame seeds to warm rice and mix..
  8. Spread the nori on a sushi mat (outer side facing down). Spread a thin layer of rice. Leave the top 1.5 cm uncovered. Make sure the bottom is well-covered..
  9. Center the meat..
  10. On top of the meat, layer with the eggs, spinach (excess liquid squeezed out), carrots and takuwan (one stick each)..
  11. Start rolling from the bottom. Squeezing with both hands, roll from edge to edge, like this picture. Here, I'm squeezing lightly..
  12. Roll in the leftover nori edge. Place that edge on the bottom..
  13. Once the roll is secured, slice into whatever thickness you like..

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