Quick and Easy Kimbap! Korean Style Seaweed Rolls
Quick and Easy Kimbap! Korean Style Seaweed Rolls

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, quick and easy kimbap! korean style seaweed rolls. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Quick and Easy Kimbap! Korean Style Seaweed Rolls is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Quick and Easy Kimbap! Korean Style Seaweed Rolls is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have quick and easy kimbap! korean style seaweed rolls using 15 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Quick and Easy Kimbap! Korean Style Seaweed Rolls:
  1. Get 360 ml Plain white steamed rice
  2. Take 4 sheets Dried nori seaweed for rolls
  3. Make ready 1/2 small Carrot
  4. Get 60 grams Spinach (fresh or frozen)
  5. Make ready 1 Egg
  6. Make ready 70 grams Beef or minced pork
  7. Prepare 1 tsp ※ Soy sauce
  8. Prepare 1/2 tsp ※ Sugar
  9. Make ready 1/2 tsp ※ Garlic (grated)
  10. Take 1/3 tsp ※ Sesame oil
  11. Get 1 tsp ※ Mirin
  12. Make ready 1 dash ※ Pepper
  13. Make ready 1 tsp ※ Gochujang (Korean pepper paste)
  14. Make ready 2 stick Imitation crab sticks
  15. Take 1 Kimchi
Instructions to make Quick and Easy Kimbap! Korean Style Seaweed Rolls:
  1. Cook the rice using less water than normal. Put the cooked rice into a bowl and mix in the sesame oil, white sesame seeds (1 tablespoon each) and salt (1/2 teaspoon). Let it cool.
  2. Julienne the carrots. Place them in a heat-resistant plate and add sesame oil (small amount), salt (small amount) and sugar (1/4 teaspoon). Microwave for about 2 minutes.
  3. After cooking the spinach, drain well and mix with salt・sesame oil (1/4 teaspoon each) and grated garlic (1/2 teaspoon).
  4. Combine the ingredients marked with a ※ and rub into minced meat. Add sesame oil to frying pan and cook the meat soboro style (breaking it into tiny pieces). Place on dish and let cool.
  5. Add salt (small amount) and beat the egg. Add some vegetable oil to an egg omelet pan and cook on low heat. Roll thinly. Cut into thin strips to use for filling.
  6. Chop up the kimchi. Pull apart the imitation crab into thin pieces.
  7. Spread the rice thinly onto the seaweed paper. (Warning・leave about 1.5cm of the top edge uncovered) Place the filling on the bottom 1/3 of the seaweed and roll tightly.
  8. Place the rolls so that the loose part of the seaweed paper is sitting on the bottom. Place on top of cotton gloves or paper towels to remove moisture.
  9. Cut the rolls into 2cm pieces and serve!

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