Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, kimbap (korean seaweed rice rolls). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Gimbap (or kimbap) is the most popular on-the-go meal in Korea! Learn how to make classic gimbap at home with my step-by-step guide! Gim is dried sheets of seaweed, and bap means rice.

Kimbap (Korean seaweed rice rolls) is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Kimbap (Korean seaweed rice rolls) is something which I have loved my whole life.

To begin with this recipe, we have to 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. Make ready 2 tbsp toasted sesame seeds
4. Get 2.5 tsp salt
5. Take 1 cucumber
6. Make ready 1 carrot
7. Prepare 5 long slices of pickled radish
8. Get 5 long slices of luncheon meat/ham
9. Prepare 5 perilla leaves (optional)
10. Make ready 3 large eggs
11. Take 2 sheets fish cake
12. Make ready 5 dried seaweed sheets
13. Prepare 3 tbsp olive oil

The pickled daikon (danmuji in Korean) can come as a whole pickled radish that needs to. Today Mommy Oh shows us how to make Kimbap (Korean Seaweed Rolls). The main ingredients include unseasoned seaweed sheets and short grain white rice. Kimbap is Korean Seaweed Rice Roll that is made with seasoned rice and various veggies and meat that's rolled in dried seaweed (kim).

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!

Ingredients for Korean Kimbap or Gimbap Roll (Rice rolled in dried seaweed). The hardest part about kimbap is making the roll. It will take a few tries to perfect it. Korean kimbap (also known as gimbap) are rice rolls that look a lot like sushi. Traditional fillings for kimbap include seasoned vegetables, egg Kimbap is like the Korean version of a sandwich—you can change the filling to fit any diet, palate, or occasion.

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