Kimbap (Korean seaweed rice rolls)
Kimbap (Korean seaweed rice rolls)

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, kimbap (korean seaweed rice rolls). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Kimbap (Korean seaweed rice rolls) is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Kimbap (Korean seaweed rice rolls) is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook kimbap (korean seaweed rice rolls) using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Kimbap (Korean seaweed rice rolls):
  1. Take 2.5 cups cooked rice
  2. Make ready 2 tbsp sesame oil
  3. Take 2 tbsp toasted sesame seeds
  4. Take 2.5 tsp salt
  5. Take 1 cucumber
  6. Prepare 1 carrot
  7. Make ready 5 long slices of pickled radish
  8. Make ready 5 long slices of luncheon meat/ham
  9. Get 5 perilla leaves (optional)
  10. Make ready 3 large eggs
  11. Get 2 sheets fish cake
  12. Make ready 5 dried seaweed sheets
  13. Make ready 3 tbsp olive oil
Steps to make Kimbap (Korean seaweed rice rolls):
  1. Cut the carrot into small pieces. Oil the pan with 1 tbsp olive oil on medium heat, and lightly sauté the carrots.
  2. Oil the pan with another tbsp of olive oil. Beat the eggs and make a flat omelette on the pan.
  3. Oil the pan with another tbsp of olive oil. Cut the fish cake into thin, one-inch strips and lightly sauté them.
  4. Slice the cucumber, pickled radish, eggs, and luncheon meat/ham into thin strips as shown below. Cut the perilla leaves in half, if using.
  5. Add sesame oil, sesame seeds, and salt to the cooked rice and mix thoroughly.
  6. Wrap a bamboo mat or a sheet of aluminum foil with a plastic wrap, and place a sheet of seaweed laver on top of the mat. Spread about 1/2 cup of rice evenly on the sheet, and lay all the ingredients at the bottom half of the sheet.
  7. As if rolling a sleeping bag, carefully roll it up starting from the bottom, tucking the ingredients into the roll as you go. When a roll has been formed, squeeze gently for it to hold shape.
  8. Slice it into bite-sized rolls. Enjoy!

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