Hi everyone! Today I'm going to teach you
How to make Korean kimbap
This is a Korean dish
It's a bit different from the Japanese sushi roll
But the making is almost the same
The ingredients for making a kimbap are very common
You can also adjust the ingredients
According to your own preferences
First, cook a pot of rice
The quantity is about two cups of rice
Take the cooked rice out, add in some salt
A huge spoon of sesame oil and white sesame
Stir evenly
then give it a little taste
A slight savory taste would do the trick
Put it aside to cool down for later use
Now let's prepare other sides
Peel the carrot then slice it into pieces
And then shred it
The following ingredient would be the pickled radish
It's usually available in the Korean or Japanese market
It tastes sweet and sour
Kimchi would be a nice substitute
Actually, any other pickled vegetables would do
Cut the pickled radish into thick slices
And then cut it into 4 stripes
Each stripe should have the same length as the nori we'd be using later
Moving on to ham
The ham I'm using is cooked and sliced
All we have to do is to slightly cut it
You can also replace it with crab stick
Or ground beef
Now, let's beat the eggs
Add a little oil into the pan
Turn to low heat
Pour the beaten egg in when the pan is slightly heated
Rotate the pan to make the egg cover the pan evenly
Cook one side for half a minute
Flip it over when it's almost cooked
And then cook it for another 30 seconds
Then take it out and cool it down for later use
Add some oil in the pan
add Mashed garlic
Stir fry for a bit
Now add in the shredded carrot
Season with some salt
And stir fry it for 3-5 minutes
Until the shredded carrot soften
Then remove the viggies from the pan
Once again, let's add some oil in the frying pan
And stir fry a mashed garlic
Add some salt into the pan
Now put the washed and dried spinach into the pan
Slightly fry it
Until it shrinks and soften
The egg is now cooled
Roll it up and shred it
Make a few cuts on the roots of the fried spinach
To separate the spinach leaves
Now our prep work is done
Put the nori, seasoned rice, shredded egg, fried carrot
Spinach, pickled radish, and ham all together
Everything is in its place
Let us start the rolling process!
Take a piece of nori and put it on the bamboo mat
Lay the rice on it
The amount of ingredients I have here would roughly make 4 kimbaps
So use one quarter of rice here
Lay the rice on the nori, thinly
Save 2 cm on the side farther from you
After you lay the rice, put the sides on, one by one
You can lay them on in color order
So that it would look colorful after you roll it
The sides should take up to 2/3 of the nori
Now we can roll it
Roll it from the side near you
Roll it as tight as you can
After you roll all the sides into the rice
Press the bamboo mat down
Take it up and keep rolling
Roll it until the last 2 cm
Wet it with some water
To help sealing it
When it's totally sealed
Roll it inside the bamboo mat
Press it hard with your hands
To help finalizing the shape
A Korean kimbap is now done
Put it aside first, wait until all the kimbap is rolled
Then we can cut it
Let's watch how to roll it from another angle
Lay some rice on a piece of norl
Put the side on the rice in order
Roll it after you put everything on it
Wet the nori with some water to help sealing
Then roll the whole kimbap in the bamboo mat
Press it with your hand
We can cut it after all the kimbap are rolled
Prepare a piece of wet paper towel or clean cloth
Before we start cutting
To make the cutting neat and clean,
Wipe the edge of knife every time you cut
Eat the two ends after you cut it
And place the middle parts on the plate
It's getting hotter and hotter now
Kimbap can serve as a cold dish
It's very fresh and delicious
And it's also perfect for outdoor activity or to work
Very convenient to carry around!
I hope you like this convenient and simple kimbap
Thank you for watching