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Korean Sushi Rolls Kimbap 김밥

Korean Sushi Rolls Kimbap 김밥
 
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Cook time
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Ingredients
  • 5 cups of HOT cooked rice
  • 3 tb sesame oil
  • 3 ts sesame seed
  • S & P
  • 8-10 sheets of dried seaweed/laver/sushi paper
  • 8-10 strips of the pickled radish
  • 3 carrots cut into strips
  • 6 beef franks (cooked before slicing)
  • 5 beaten eggs
  • 1 bamboo sushi mat
Instructions
  1. Before handling the rice, flash fry your carrots and franks.
  2. Make a thin egg "crepe" and cut into strips, too.
  3. Set aside your pickled radish/cucumber/etc.
  4. Now, tip in your sesame Oil/seed to your hot rice and season with salt and pepper.
  5. Spread the prepared rice on half the seaweed and carefully lay your filling over the rice.
  6. Using your bamboo mat, begin rolling (and squeezing). A bit of extra rice smudged near the end helps it to stick, as does the heat of the rice.
  7. Before cutting, brush your entire roll with sesame oil (as well as your Knife). Make sharp and deliberate cuts. Arrange on a plate and serve immediately with extra pickled radish on the side.

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