How to Prepare Kimbap (Korean-style Sushi Rolls)

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1. Ingredients of Kimbap (Korean-style Sushi Rolls)

2. Kimbap (Korean-style Sushi Rolls) step by step

Kimbap (Korean-style Sushi Rolls).

Cooking Tips

Being organised is a vital step when intending to prepare a meal for family or friends. This will surely permit you to make sure that each of the components that are critical are all represented. Establish each the non-perishable tools and components out daily beforehand. This will enable you to cook without having to stress.

You can have Kimbap (Korean-style Sushi Rolls) using 15 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Kimbap (Korean-style Sushi Rolls)

1. Prepare of sheets ■ Nori seaweed.
2. Prepare of ■ Sesame oil.
3. Prepare of serving ◇ Plain steamed rice.
4. It's of ◇ Sesame oil.
5. It's of ◇ Salt.
6. You need of ◇ White sesame seeds.
7. Prepare of ◆ Egg.
8. It's of ◆ Salt.
9. It's of Carrot.
10. You need of Spinach.
11. Prepare of Takuwan (yellow pickled radish).
12. Prepare of Minced meat.
13. It's of Sesame oil.
14. Prepare of Bottled yakiniku sauce.
15. You need of Salt yakiniku sauce.

Kimbap (Korean-style Sushi Rolls) instructions

1. Cut the nori in half. Apply a thin coat of sesame oil to each side and heat lightly (or use Korean nori if available)..
2. Beat an egg, season with salt, and make a flat pancake. Cut into 5 mm strips..
3. Julienne the carrots to 5 mm thickness. Boil and mix with salt yakiniku sauce (normal yakiniku sauce is fine)..
4. Blanch the spinach, squeeze out the water, and mix with the yakiniku sauce..
5. Julienne the takuwan pickles into 5 mm thickness..
6. Brown the beef in sesame oil. Flavor with yakiniku sauce..
7. Add sesame oil, salt, and white sesame seeds to warm rice and mix..
8. Spread the nori on a sushi mat (outer side facing down). Spread a thin layer of rice. Leave the top 1.5 cm uncovered. Make sure the bottom is well-covered..
9. Center the meat..
10. On top of the meat, layer with the eggs, spinach (excess liquid squeezed out), carrots and takuwan (one stick each)..
11. Start rolling from the bottom. Squeezing with both hands, roll from edge to edge, like this picture. Here, I'm squeezing lightly..
12. Roll in the leftover nori edge. Place that edge on the bottom..
13. Once the roll is secured, slice into whatever thickness you like..

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