Recipe of Tasty Colorful Kimbap: Korean Nori Seaweed Rolls

Hello everybody, welcome to our recipe page. Today I will show you how to make a special dish, Colorful Kimbap: Korean Nori Seaweed Rolls. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

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You can have Colorful Kimbap: Korean Nori Seaweed Rolls using 17 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Colorful Kimbap: Korean Nori Seaweed Rolls

1. Prepare 700 grams of Plain cooked rice.
2. Prepare 3 of sheets Toasted nori seaweed.
3. Take of Seasonings.
4. You need 1 tbsp of Sesame oil.
5. Make ready 1 dash of Toasted white sesame seeds.
6. Make ready 1 of Salt.
7. Prepare of Orange or red layer.
8. Prepare 1/3 of Carrot.
9. Take 1 of enough to fit in the rolls. Crabsticks.
10. It’s of Green layer.
11. Prepare 1 of appropriate amount Komatsuna or other green.
12. Make ready of Yellow layer.
13. Prepare 1 of appropriate amount Takuan pickles or thin omelet.
14. It’s of White layer.
15. Prepare 1 of Sliced cheese.
16. You need of Brown layer.
17. Prepare 50 grams of Ground meat or sliced beef.

Kimbap, or "seaweed rice," is often mistakenly referred to as sushi, but it is a popular Korean dish with its own unique flavors and history These rolls can be simple, with just a single sheet of seaweed wrapped around cooked rice, or complex, with entire restaurants dedicated to serving variations of kimbap This recipe uses traditional fillings, like a mix of vegetables, egg and meat, but.Roll Your Own Kimbap, the Perfect On-the-Go Korean Snack For Koreans, these colorful seaweed rice rolls evoke memories of picnics, school lunchboxes, and family trips By Judy Joo Gimbap is a popular Korean style sushi roll.Gim means dried seaweed sheet (nori).Now, people commonly spell kimbap instead of gimbap.

Colorful Kimbap: Korean Nori Seaweed Rolls instructions

1. In a bowl, season the rice with sesame oil, toasted sesame seeds and a little salt. Taste and add more salt if desired..
2. Slice the carrot into thin strips, season with sesame oil and salt. Microwave for 30 seconds. Slice the takuan into thin strips as well..
3. Parboil the komatsuna and drain. While it's still hot, season with sesame oil and a little salt. Mix together with your hands and squeeze out the excess water..
4. Add 2 teaspoons sugar, 1 teaspoon soy sauce and 1 teaspoon sesame oil to the meat and stir fry in a pan..
5. If you divide the filling ingredients into small portions like the photo, it makes assembling easier..
6. Spread rice evenly on the nori, leaving 1cm bare at the top. Line the filling ingredients a little below the center of the seaweed..
7. Roll up all at once, wrapping in the filling. Press firmly, in the position shown in the photo, to make a nice shape..
8. Cut as desired, arrange on a serving dish and it's done!.
9. Great for bentos! Leftover filling can be a side dish!.
10. What to do with leftover filling? Add gochujang and sesame oil and make Bibimbap..

Set a kimbap/sushi rolling mat on a work surface.Set a sheet of nori on top of it.Wearing plastic gloves, place a portion of rice on the seaweed sheet and use both hands to spread it evenly all over, leaving about one or two inches of the sheet exposed at the top edge.

When do people normally eat gimbap?Kimbap is a popular Korean take out food.People like to eat kimbap as a packed meal for breakfast, lunch or dinner.These are my favorite Korean kimbap seaweed rolls.I find it tasty with large takuan.