Latest Recipe Quick and Easy Kimbap Korean Style Seaweed Rolls Restaurant Style

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15 ingredients, 9 steps, cooking Quick and Easy Kimbap! Korean Style Seaweed Rolls

Hi mother, at this time you can present recipe Quick and Easy Kimbap! Korean Style Seaweed Rolls with 15 ingredients and 9 steps. Next this is how to cook, please pay attention carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 15 ingredients and 9 stages of easy cooking Quick and Easy Kimbap! Korean Style Seaweed Rolls.

Ingredients all Quick and Easy Kimbap! Korean Style Seaweed Rolls

1. Prepare : Plain white steamed rice.
2. Prepare : sheets Dried nori seaweed for rolls.
3. Prepare : Carrot.
4. You need : Spinach (fresh or frozen).
5. It’s : Egg.
6. Prepare : Beef or minced pork.
7. Prepare : ※ Soy sauce.
8. Prepare : ※ Sugar.
9. Prepare : ※ Garlic (grated).
10. Prepare : ※ Sesame oil.
11. You need : ※ Mirin.
12. You need : ※ Pepper.
13. Prepare : ※ Gochujang (Korean pepper paste).
14. Prepare : Imitation crab sticks.
15. It’s : Kimchi.

If all raw materials Quick and Easy Kimbap! Korean Style Seaweed Rolls it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Stages Cooking 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!
   
10. Finish and Enjoy.

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