How to Cook Perfect 3 Different Kimbaps (Korean Seaweed Rolls)

3 Different Kimbaps (Korean Seaweed Rolls). In Korea, we call it Yachae Kimbap (야채 김밥). This easy kimbap somewhat resembles California roll, but as you can gather they do taste different. Watch How I Roll My Kimbap.

3 Different Kimbaps (Korean Seaweed Rolls) It's full of salty, sweet and savoury surprise! Gimbap (or kimbap) is the most popular on-the-go meal in Korea! Try them yourself and be prepared to fall in love with these delicious Korean rice rolls. You can cook 3 Different Kimbaps (Korean Seaweed Rolls) using 11 ingredients and 10 steps. Here is how you cook it.

Ingredients of 3 Different Kimbaps (Korean Seaweed Rolls)

  1. It’s 520 grams of Hot cooked white rice.
  2. Prepare 3 of bunches Spinach namul.
  3. It’s 1/2 of Carrot namul.
  4. You need 3 of Takuan (yellow pickled daikon).
  5. Prepare 1 of enough for 3 rolls Tamagoyaki.
  6. It’s 1 of Fish sausage.
  7. It’s 1 of Aburaage.
  8. It’s 150 grams of Minced pork.
  9. Prepare 1 tsp of Sukiyaki sauce.
  10. It’s 1 dash of Gochujang.
  11. Prepare 3 of sheets Nori seaweed.

There are many variations of gimbap these days, but the best one for me is classic gimbap my mother used to make for us on our field trip/picnic days. Kimbap is Korean Seaweed Rice Roll that is made with seasoned rice and various veggies and meat that's rolled in dried seaweed (kim). The best way to learn is to watch my Gimbap Video below. The stuffing is a little different – I use cucumbers instead of spinach in the video but the rest is the same!

3 Different Kimbaps (Korean Seaweed Rolls) step by step

  1. Microwave the spinach and carrot in a microwavable plastic bag. Blot off the excess water with a paper towel. Season with the ☆ ingredients to prepare the namul..
  2. Make the tamagoyaki with egg, salt, pepper and Dashida in a pan..
  3. Stir-fry the minced pork in a pan. Season with the sukiyaki sauce and gochujang to make bulgogi..
  4. Cut the filling ingredients into the same length and narrow width. Do not cut the spinach!.
  5. Mix the salt, pepper, sesame oil and sesame seeds into the cooked rice., then spread a layer of rice onto the seaweed..
  6. Lay the filling ingredients on top of the rice (leaving space at the ends as shown). Roll them up with a sushi mat..
  7. How to make a "nude" kimbap with the rice outside: After spreading the rice on the seaweed, sprinkle a generous layer of sesame seeds over the rice and cover with plastic wrap..
  8. Flip it over so that the seaweed side faces upward. Place fillings on top of the seaweed and roll with the sushi mat, keeping the plastic wrap over the rice, (and removing it as you roll). Sprinkle more sesame seeds over the rice to prevent sticking..
  9. To slice neatly, use a well-sharpened knife and wet it with water after each cut..
  10. I made regular kimbap for the children, a spicy meat bulgogi kimbap, and one "nude" kimbap with the rice on the outside..

Her Kimbap taste different than most other Korean Kimbap. She adapted Japanese sushi rice method. You will see what I mean by looking through [.] reading this book as a child? I almost forgot about this great book until I stumbled upon a blog post on Kimbap (Korean Seaweed Rice Rolls aka. Kimbap, one of Korea's most popular snacks, can have all sorts of fillings; this very classic version is a great place to start.

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