Good afternoon here me will give you a recipe kimbap (korean seaweed rice rolls) which is appetizing The way making it is very very easy. You just need to be careful to get results from kimbap (korean seaweed rice rolls) which has aroma and taste that able evoke our tastes.

So that the result of kimbap (korean seaweed rice rolls), what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare kimbap (korean seaweed rice rolls) the delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings required in make

1. Prepare 2.5 cups cooked rice
2. Prepare 2 tbsp sesame oil
3. Prepare 2 tbsp toasted sesame seeds
4. Prepare 2.5 tsp salt
5. Prepare 1 cucumber
6. Prepare 1 carrot
7. Use 5 long slices of pickled radish
8. Prepare 5 long slices of luncheon meat/ham
9. Prepare 5 perilla leaves (optional)
10. Take 3 large eggs
11. Use 2 sheets fish cake
12. Prepare 5 dried seaweed sheets
13. Prepare 3 tbsp olive oil

Blanch the spinach, place immediately in the ice bath, then squeeze out water. Dip your finger into a little water and wet the edge of the seaweed to make it stick together. Repeat to make two more rolls. Brush the outside of kimbap rolls with a little sesame oil.

How to make:process 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!
9. Done and ready to serve!

In a mixing bowl, place the warm rice and add the sesame oil and salt. Wipe your knife with water or sesame oil before cutting to keep your knife from getting too sticky. Repeat every few slices. cutting gimbap (kimbap) roll Serve with some gochujang if you like things a little spicy. Kimbap will get dry quickly so keep covered until ready to serve. Put cooked rice into a large bowl and mix with one tablespoon of sesame oil and one tablespoon of sesame seeds, and a pinch of salt and mix well.

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