Kimbap (Korean-style Sushi Rolls). A popular Korean picnic food - Easy kimbap (Korean sushi roll) recipe! Bite sized little rice and vegetable goodies It means vegetable kimbap and this is the most basic kimbap variety available in Korea. Learn how to make Korean style sushi rolls at home!
Gimbap (or kimbap) is the most popular on-the-go meal in Korea!
Learn how to make classic What is gimbap (or kimbap)?
Gimbap (김밥) is a Korean seaweed rice roll filled with a variety of delicious I love the kimbap you made here.
You can cook Kimbap (Korean-style Sushi Rolls) using 15 ingredients and 13 steps. Here is how you cook it.
Ingredients of Kimbap (Korean-style Sushi Rolls)
- It's 2 of sheets ■ Nori seaweed.
- You need 1 dash of ■ Sesame oil.
- You need 1 of serving ◇ Plain steamed rice.
- Prepare 1/2 tbsp of ◇ Sesame oil.
- Prepare 1/4 tsp of ◇ Salt.
- You need 1 tbsp of ◇ White sesame seeds.
- It's 1 of ◆ Egg.
- It's 1 pinch of ◆ Salt.
- Prepare 1 of Carrot.
- Prepare 1 of Spinach.
- It's 1 of Takuwan (yellow pickled radish).
- Prepare 50 grams of Minced meat.
- It's 1 dash of Sesame oil.
- It's 1 of Bottled yakiniku sauce.
- You need 1 of Salt yakiniku sauce.
Gimbap (김밥) is a classic Korean sushi rolls. This Korean kimbap recipe is not only delicious, but also colorful and healthy food! What is kimbap (김밥) or gimbap? Gimbap is a popular Korean style sushi roll.
Kimbap (Korean-style Sushi Rolls) instructions
- Cut the nori in half. Apply a thin coat of sesame oil to each side and heat lightly (or use Korean nori if available)..
- Beat an egg, season with salt, and make a flat pancake. Cut into 5 mm strips..
- Julienne the carrots to 5 mm thickness. Boil and mix with salt yakiniku sauce (normal yakiniku sauce is fine)..
- Blanch the spinach, squeeze out the water, and mix with the yakiniku sauce..
- Julienne the takuwan pickles into 5 mm thickness..
- Brown the beef in sesame oil. Flavor with yakiniku sauce..
- Add sesame oil, salt, and white sesame seeds to warm rice and mix..
- 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..
- Center the meat..
- On top of the meat, layer with the eggs, spinach (excess liquid squeezed out), carrots and takuwan (one stick each)..
- Start rolling from the bottom. Squeezing with both hands, roll from edge to edge, like this picture. Here, I'm squeezing lightly..
- Roll in the leftover nori edge. Place that edge on the bottom..
- Once the roll is secured, slice into whatever thickness you like..
Gim means dried seaweed sheet (nori). Carrot, eggs, garlic, ground beef, kim, rice, salt, sesame oil, skirt steak, soy sauce, spinach, sugar, vegetable oil, yellow pickled radish. Korean and Japanese people would flip if they saw you calling kimbap sushi. The main difference is sushi rice is vinegared so lightly sour, and kimbap rice uses sesame oil so is slightly sweet (fillings differ as well). How to make Kimbap - Korean Seaweed Rice Roll.
