Quick and Easy Kimbap! Korean Style Seaweed Rolls Recipe ❤😋

Serving Perfect Quick and Easy Kimbap! Korean Style Seaweed Rolls, we need 15 Ingredients And 9 Steps

Easy Tutorial Quick and Easy Kimbap! Korean Style Seaweed Rolls

Quick and Easy Kimbap! Korean Style Seaweed Rolls You can cook Quick and Easy Kimbap! Korean Style Seaweed Rolls by using 15 ingredients and 9 steps. Here is how you cook Quick and Easy Kimbap! Korean Style Seaweed Rolls.

Ingredients of Quick and Easy Kimbap! Korean Style Seaweed Rolls

  1. You need to prepare 360 ml of Plain white steamed rice.
  2. You need to prepare 4 of sheets Dried nori seaweed for rolls.
  3. Prepare 1/2 small of Carrot.
  4. You need to prepare 60 grams of Spinach (fresh or frozen).
  5. Prepare 1 of Egg.
  6. Prepare 70 grams of Beef or minced pork.
  7. You need to prepare 1 tsp of ※ Soy sauce.
  8. Prepare 1/2 tsp of ※ Sugar.
  9. You need to prepare 1/2 tsp of ※ Garlic (grated).
  10. You need to prepare 1/3 tsp of ※ Sesame oil.
  11. Prepare 1 tsp of ※ Mirin.
  12. You need to prepare 1 dash of ※ Pepper.
  13. Prepare 1 tsp of ※ Gochujang (Korean pepper paste).
  14. You need to prepare 2 stick of Imitation crab sticks.
  15. Prepare 1 of Kimchi.

Quick and Easy Kimbap! Korean Style Seaweed Rolls directions

  1. 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..
  2. 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..
  3. After cooking the spinach, drain well and mix with salt・sesame oil (1/4 teaspoon each) and grated garlic (1/2 teaspoon)..
  4. 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..
  5. 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..
  6. Chop up the kimchi. Pull apart the imitation crab into thin pieces..
  7. 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..
  8. 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..
  9. Cut the rolls into 2cm pieces and serve!.

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