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Kimbap (Korean Sushi Rolls) Recipe
Here's a simple recipe for Korean Kimbap (Korean sushi rolls):
**Kimbap (Korean Sushi Rolls) Recipe**
#### **Ingredients:**
- **2 cups short-grain rice** (sushi rice)
- **2 1/2 cups water**
- **1 1/2 tbsp rice vinegar**
- **1 tbsp sugar**
- **1/2 tsp salt**
- **5 sheets of nori (seaweed)**
- **1 small cucumber** (cut into thin strips)
- **1 medium carrot** (cut into thin strips)
- **4-5 cooked eggs** (fried into thin omelet sheets, then sliced into strips)
- **1/2 lb spinach** (blanched and squeezed dry)
- **1/4 lb cooked beef** (or imitation crab, or tuna, optional)
- **Sesame oil** (for brushing)
- **Sesame seeds** (for garnish, optional)
#### **Instructions:**
1. **Prepare the rice:**
- Rinse the rice several times until the water runs clear.
- Cook the rice in a rice cooker with 2 1/2 cups of water.
- Once cooked, transfer the rice to a large bowl and let it cool slightly.
2. **Season the rice:**
- Mix rice vinegar, sugar, and salt in a small bowl, then gently stir it into the rice while it's still warm.
- Let the rice cool to room temperature, but make sure it stays slightly sticky.
3. **Prepare the fillings:**
- **Cucumber**: Peel and cut it into long thin strips. If the cucumber is watery, you can salt it lightly and let it drain.
- **Carrot**: Julienne the carrot into thin strips. You can quickly stir-fry it for a few minutes, or serve it raw for a crunchy texture.
- **Egg**: Whisk the eggs, then fry them into a thin omelet. Once cooked, slice it into strips.
- **Spinach**: Briefly blanch the spinach in boiling water, then cool it in ice water. Squeeze out excess water and set aside.
- **Beef/Protein**: If using beef, cook thin strips of beef in a bit of soy sauce and sesame oil, then set aside to cool.
4. **Assemble the kimbap:**
- Place a sheet of nori on a bamboo sushi mat (or clean surface).
- Wet your fingers with a bit of water and spread a thin, even layer of rice on the nori, leaving about an inch of nori at the top.
- Add your fillings in a horizontal line along the center of the rice. You can layer the cucumber, carrot, egg, spinach, and beef (or your protein choice).
5. **Roll the kimbap:**
- Lift the bamboo mat at the bottom and gently roll the kimbap away from you, pressing it slightly as you go to keep it tight.
- Seal the edge of the nori with a bit of water.
6. **Slice and serve:**
- Brush the rolled kimbap with a little sesame oil for extra flavor.
- Slice the roll into 6-8 bite-sized pieces using a sharp knife. Wipe the knife clean between cuts for neat slices.
- Optionally, sprinkle with sesame seeds.
#### **Tips:**
- You can add other fillings like pickled radish (danmuji), cooked tuna, or even kimchi.
- To make the kimbap vegetarian, you can omit the meat and add extra vegetables like mushrooms or zucchini.
Enjoy your homemade kimbap!
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