How to Make Yummy Korean Kimbap - Agistin

How to Make Yummy Korean Kimbap

Korean Kimbap.

Korean Kimbap You can have Korean Kimbap using 4 ingredients and 4 steps. Here is how you cook that.

Ingredients of Korean Kimbap

  1. You need 4 of Dried seaweed (nori).
  2. It's 2 cup of Cooked rice.
  3. Prepare 2 tsp of Sesame oil.
  4. Prepare 2 tsp of Salt.

Korean Kimbap step by step

  1. When rice is almost cooled, mix with sesame oil and salt. Stir fry carrots briefly with a dash of salt. Stir fry cucumber with a dash of salt. Whisk eggs until evenly yellow and fry into flat omelet. Cut cooked egg into long strips. Cook bulgogi according to recipe directions. Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed shiny side down. Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you'll get less of a sticky mess). Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed. Lay the other fillings down on top. Roll from the bottom (as if you're rolling a sleeping bag), pressing down to make the fillings stay in. As you continue to roll, pull the whole thing down towards the end of the bamboo mat. Spread a tiny dab of water along the top seam to hold the roll together. Set aside and continue with other seaweed she.
  2. Spread a tiny dab of water along the top seam to hold the roll together. Set aside and continue with other seaweed sheets. Cut each roll into 7-8 pieces..
  3. TRADITIONAL FILLINGS 1 carrot, julienned cucumber, cut into long strips.
  4. 2 eggs beef (bulgogi) 1/2 pound of spinach, parboiled pickled radish, cut into strips imitation crab (optional) fishcake (optional) ALTERNATE POPULAR FILLING SUGGESTIONS: smoked salmon and cream cheese kimchi and cheese spam, mayo, and veggies ham and cheese tuna salad with romaine lettuce and cheese fresh or seasoned vegetables for vegetarians.


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