Making Kimbap at home is fun and rewarding! Here’s a simple step-by-step recipe:
Ingredients
🍀For the rice:
🍀2 cups cooked short-grain rice
🍀1 tbsp sesame oil
🍀½ tsp salt
🌸🌸For the fillings (adjust as per your taste):
🍀4 sheets of seaweed (nori)
🍀1 carrot (julienned)
🍀1 cucumber (cut into thin strips)
🍀4 crab sticks or imitation crab meat
🍀4 strips of pickled radish (danmuji)
🍀4 strips of cooked egg omelet (thinly sliced)
🍀1 cup cooked spinach (seasoned with sesame oil and salt)
🍀Sesame seeds (optional for garnish)
Instructions
1. Season the rice:
Mix cooked rice with sesame oil and salt. Let it cool slightly.
2. Prepare the fillings:
Stir-fry julienned carrots in a little oil until soft.
Slice cucumbers thinly.
Cook a thin egg omelet, roll it up, and slice into strips.
Prepare other fillings like pickled radish and spinach as needed.
3. Set up your station:
Place a bamboo mat (or clean towel) on a flat surface. Lay a sheet of seaweed (shiny side down) on top.
4. Assemble the kimbap:
Spread a thin layer of seasoned rice on the seaweed, leaving about 2 cm at the top edge bare.
Lay your fillings horizontally across the rice in the middle.
5. Roll it up:
Use the bamboo mat to tightly roll the kimbap away from you. Press firmly as you roll to keep it compact. Seal the edge with a bit of water.
6. Slice and serve:
Brush the roll lightly with sesame oil for shine and extra flavor. Sprinkle sesame seeds if desired.
Use a sharp knife to cut the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts for clean slices.
Enjoy!💗
😋Dip it in soy sauce, or just eat it as-is—it’s a perfect meal or snack! 😋
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