Without fail making ultimate Homemade Kimbab! easy, bouncy, practical.
Good Evening every body, at this time you get present recipe Homemade Kimbab! with 13 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 13 ingredients and 9 stages of easy cooking Homemade Kimbab!.
Ingredients for Homemade Kimbab!
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Prepare : seaweed used for.
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Prepare : freshly cooked rice.
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Needed : r to taste mirin rice vinegar.
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Needed : sugar.
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Prepare : or to taste japanese rice seasoning - Furikake (optional).
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Needed : pork floss (optional).
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Prepare : water to dip fingers in.
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Needed : Sushi roller.
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Needed : Cooked egg omelette rolls sliced thinly (optional).
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Needed : Sliced kimbab filling- bought in korean supermarket.
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Needed : Long pieces of imitation crab meat.
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Needed : Japanese mayonnaise.
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Needed : Mixture of gochujang and ssamjang 1:1 ratio (optional).
If all ingredients Homemade Kimbab! it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking Homemade Kimbab!
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Cook rice and set aside till it's cool enough to handle with fingers.
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Whisk in a mixing bowl 2 to 3 eggs seasoned with salt and pepper and put in a splash of milk or cream to make the eggs thinner, cook it on a pan and roll it before removing it.
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When rice is still warm, move it to a mixing bowl, season rice with mirin, salt.and sugar to taste, also add in japanese Furikake and pork floss if desired and mix well..
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Cut the egg roll and set aside.
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Set up the sushi roller on your counter along with a sheet of sushi seaweed paper, scoop a scoop of seasoned rice and place it in the middle of the seaweed. Wet your fingers and spread rice thinly onto the seaweed, but leave some space on the top and bottom of the seaweed to help seal the roll later..
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Add in kimbab toppings, crab meat, pickled vegetable slices and eggs, spread some mixture of gochujang and ssamjang and sprinkle some japanese mayonnaise on top of the fillings.
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To roll the kimbab, take the bottom part of the sushi roller, loft it up and make sure you tuck in the bottom part of the seaweed into the kimbab itself. Use the roller to tighten the roll as you go. Make sure you lift up the edge of the roller as you roll it so that it doesn't get roller into the kimbab! After rolling it, i would turn it around and use the roller to squeeze the kimbab tightly so it doesn't fall apart.
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Set aside the rolls that are done and make more! And after you are done rolling all the kimbab you want, use a sharpened knife to slice the pieces thinly and make sure that all pieces are separated from each other.
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Final step is to enjoy your kimbab with friends or family! Or if u like just eat them all yourself!!! ENJOY!!.
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