Easiest Way to Cook Tasty Quick and Easy Kimbap Korean Style Seaweed Rolls

Without fail cooking ultimate Quick and Easy Kimbap! Korean Style Seaweed Rolls easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Quick and Easy Kimbap! Korean Style Seaweed Rolls with 15 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 9 stages of easy cooking Quick and Easy Kimbap! Korean Style Seaweed Rolls.

Ingredients for Quick and Easy Kimbap! Korean Style Seaweed Rolls

1. Needed : Plain white steamed rice.

2. Prepare : sheets Dried nori seaweed for rolls.

3. Prepare : Carrot.

4. Prepare : Spinach (fresh or frozen).

5. Prepare : Egg.

6. Prepare : Beef or minced pork.

7. Prepare : ※ Soy sauce.

8. Prepare : ※ Sugar.

9. Needed : ※ Garlic (grated).

10. Prepare : ※ Sesame oil.

11. Needed : ※ Mirin.

12. Needed : ※ Pepper.

13. Needed : ※ Gochujang (Korean pepper paste).

14. Needed : Imitation crab sticks.

15. Prepare : Kimchi.

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

Step by Step 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!.

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