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Quick and Easy Kimbap! Korean Style Seaweed Rolls cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you very easily, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Quick and Easy Kimbap! Korean Style Seaweed Rolls dishes which you make.
Alright, don’t linger, let’s plan this quick and easy kimbap! korean style seaweed rolls menu with 15 components which are surely easy to receive, and we have to process them at the very least through 9 methods. You should commit a while on this, so the resulting food could be perfect.
Ingredients requirements Quick and Easy Kimbap! Korean Style Seaweed Rolls:
- Require 360 ml - Plain white steamed rice
- Require 4 sheets Dried nori seaweed for rolls
- Take 1/2 small for Carrot
- Make ready 60 grams for Spinach (fresh or frozen)
- Take 1 - Egg
- Take 70 grams for Beef or minced pork
- Take 1 tsp for ※ Soy sauce
- Require 1/2 tsp - ※ Sugar
- Make ready 1/2 tsp - ※ Garlic (grated)
- Prepare 1/3 tsp - ※ Sesame oil
- Provide 1 tsp - ※ Mirin
- Give 1 dash - ※ Pepper
- Get 1 tsp for ※ Gochujang (Korean pepper paste)
- Require 2 stick for Imitation crab sticks
- Get 1 for Kimchi
Quick and Easy Kimbap! Korean Style Seaweed Rolls step by step:
- 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.
- 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.
- After cooking the spinach, drain well and mix with salt・sesame oil (1/4 teaspoon each) and grated garlic (1/2 teaspoon).
- 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.
- 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.
- Chop up the kimchi. Pull apart the imitation crab into thin pieces.
- 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.
- 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.
- Cut the rolls into 2cm pieces and serve!
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