Colorful Kimbap: Korean Nori Seaweed Rolls. Gimbap (or kimbap) is the most popular on-the-go meal in Korea! Learn how to make classic gimbap at home with my step-by-step guide! The rice will cool down during this process and be ready to be used.
Kimbap, one of Korea's most popular snacks, can have all sorts of fillings; this very classic version is a great place to start. The only limit for kimbap fillings is your imagination: You can find tuna, avocado, chicken, shrimp, and bulgogi kimbap. Basically, you can feel free to add whatever you want to the roll. You can cook Colorful Kimbap: Korean Nori Seaweed Rolls using 17 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Colorful Kimbap: Korean Nori Seaweed Rolls
- You need 700 grams of Plain cooked rice.
- You need 3 of sheets Toasted nori seaweed.
- Prepare of Seasonings.
- Prepare 1 tbsp of Sesame oil.
- You need 1 dash of Toasted white sesame seeds.
- Prepare 1 of Salt.
- Prepare of Orange or red layer.
- Prepare 1/3 of Carrot.
- Prepare 1 of enough to fit in the rolls. Crabsticks.
- Prepare of Green layer.
- It’s 1 of appropriate amount Komatsuna or other green.
- You need of Yellow layer.
- It’s 1 of appropriate amount Takuan pickles or thin omelet.
- It’s of White layer.
- It’s 1 of Sliced cheese.
- It’s of Brown layer.
- You need 50 grams of Ground meat or sliced beef.
Gluten free, dairy free, vegetarian kimbap (Korean Seaweed Roll 야채 김밥). Fresh vegetables and omelette rolled up in a blanket of Korean rice The cooked rice is spread out over a sheet of dried seaweed whilst vegetables and other ingredients are laid on top and rolled up into what must be one. A popular Korean picnic food – Easy kimbap (Korean sushi roll) recipe! This easy kimbap somewhat resembles California roll, but as you can gather they do taste different.
Colorful Kimbap: Korean Nori Seaweed Rolls step by step
- In a bowl, season the rice with sesame oil, toasted sesame seeds and a little salt. Taste and add more salt if desired.
- Slice the carrot into thin strips, season with sesame oil and salt. Microwave for 30 seconds. Slice the takuan into thin strips as well.
- Parboil the komatsuna and drain. While it's still hot, season with sesame oil and a little salt. Mix together with your hands and squeeze out the excess water.
- Add 2 teaspoons sugar, 1 teaspoon soy sauce and 1 teaspoon sesame oil to the meat and stir fry in a pan.
- If you divide the filling ingredients into small portions like the photo, it makes assembling easier.
- Spread rice evenly on the nori, leaving 1cm bare at the top. Line the filling ingredients a little below the center of the seaweed.
- Roll up all at once, wrapping in the filling. Press firmly, in the position shown in the photo, to make a nice shape.
- Cut as desired, arrange on a serving dish and it's done!.
- Great for bentos! Leftover filling can be a side dish!.
- What to do with leftover filling? Add gochujang and sesame oil and make Bibimbap.
In my opinion, easy kimbap has more savory and subtle flavor than California roll. Kimbap is Korean Seaweed Rice Roll that is made with seasoned rice and various veggies and meat that's rolled in dried seaweed (kim). This is the most authentic and classic Kimbap recipe that was my childhood favorite. Kimbap – Korean dried seaweed rice rolls. Learn the basics of these Korean-style seaweed and rice rolls and you'll be able to fill them with endless combinations of vegetables, meat, tofu, and eggs.