Preparation method

Recipe 1 of kimbap

Making ingredients

Essential ingredients for making kimbap

Make a small pot of rice. It should not be too hot as it will burn your hands, nor should it be too cold or too hard to taste (you can mix it with rice, glutinous rice, etc. to make it taste more delicious)

A few sheets of Korean seaweed (Korean seaweed is thin There are a lot of thin sausages in the Korean peninsula, and they are also sold in large supermarkets in China. If you can't find them, you can ask)

Several sausages. The authentic way is to add sausage, you can also add meat floss or sausage (chopped and added) according to your own taste

A few eggs. It must be in moderation, otherwise it will be wasted

One to two carrots, paired with pickled radish, but the taste is very salty. If you can't buy it, you can ignore it without affecting the taste.

Fresh green spinach.

A little salt, white sesame seeds, and sesame oil.

Production process

First, add salt, white sesame seeds, and sesame oil to the warm rice. It is best to mix evenly with your hands and set it aside to dry.

After beating the eggs, add a little salt to taste, put them in a pan and fry them into egg skins and then cut them into long strips. While the oil pan is still hot, fry the ham and carrots cut into strips. Be sure to pay attention to the heat so that they are not burnt or undercooked.

Everything is ready, start wrapping, take out two sheets of seaweed and spread them thinly, pour three-quarters of the rice on top. Using your hands, use your hands to spread out every corner of the three-quarters of the seaweed spread, without pressing too hard to flatten the rice.

(Then put egg strips, carrot strips, ham strips, spinach, and finally pickled radish in order)

Roll up the seaweed, be sure to roll it tightly. This is the most important thing . Because if the roll is not tight, it will loosen when cut.

Finally, use a knife to cut the rolled kimbap into 1.5cm pieces.

Seaweed rice recipe 2

Making ingredients

Two sheets of roasted seaweed, a bowl of rice, two tablespoons of white vinegar, a little salt and sugar, and two crab sticks , two corn shoots, one carrot, one cucumber, meat floss, ham, two sausages and eggs

Production process

1. Seaweed is thin and in pieces. Not the kind you usually make soup. Of course, the ones shipped from Korea have the most authentic taste. Bake the thin seaweed in the microwave for half a minute. Don't overdo it. Those who are lazy and don't have equipment can skip this step.

2. Spread the eggs (2) into egg skins and cut into long strips. The specific method is: beat the eggs, fry them in a pan to form an egg skin, cut them into rectangular shapes, and then cut them into long strips. Lazy people and those who don’t like eggs can skip this step.

3. One long strip each of carrot and cucumber. If you can't eat carrots, don't use them. The auxiliary ingredients are meat floss, crab meat, ham, and sausage. You can choose one or more of them. You can also add other delicious things you like. Except for the floss, everything else that can be cut should be cut into strips.

4. Soak the rice in water for an hour or two. The steamed rice should be moderately soft and hard. If possible, you can also prepare some cooked glutinous rice and millet. Mix the three kinds of rice together to make it. It will be more authentic.

5. After the rice and water are cooked at a ratio of 1:1, put it into a bowl, add sushi vinegar (white vinegar, sugar, and salt in a ratio of 5:2:1) while it is hot and stir evenly. The ratio is 5:1 and then let it cool.

PS: The baked seaweed wraps the cooled rice. The rice that is wrapped directly only needs to be left to dry for a while and it is not too hot. But generally when the temperature of the rice is slightly lower than hand temperature, spread the nori on the sushi bamboo curtain, spread the rice flat on the nori, flatten it with a spoon (the thickness of the rice is about 0.5 cm), it is best Just use seaweed specially made for Japanese cuisine. The process of spreading the rice should be completed as quickly as possible, otherwise the seaweed will absorb too much water and become soft and unable to shape. When wrapping, the rice should not be exposed and should be moderately tight. (You can place a basin of water next to you and dip it in water at any time to prevent it from sticking to your hands.) Then compact it and leave about 2 cm of nori at the top. Evenly add an appropriate amount of crab sticks, corn shoots and cucumbers. Roll up the bamboo curtain with your hands, be sure to roll it tightly and wrap it into a rice ball.

When opening, use a knife to cut into 1.5cm pieces.

You can put some caviar on top, and dip it in green mustard and Japanese soy sauce to make it delicious. Salad sauce, ketchup, etc. can also be used.

In addition, eggs, sausages, cucumbers, radishes, tofu, and sesame seeds can also be paired with it. These things may seem unrelated, but they will be particularly delicious when paired together. (Cut eggs, sausages, cucumbers, radishes, tofu, sesame seeds, etc. into small pieces. You don’t need to cut the sesame seeds. What should be cooked must be cooked in advance.) Place it in the center of the rice. The method is the same as above.

Cut the rolled rice into sections and serve on a plate. You can eat it hot or put it in the refrigerator to chill and eat it later. The flavors are different.

Cut cucumber and sausage (ham too) into cubes, mix with tomato sauce, salad dressing, and a little sugar, or add after frying.

Seaweed rice recipe three

Making ingredients

Seaweed (must be thin nori), rice, one egg, one cucumber, one carrot, Half a pound of spinach, a stick of ham sausage, and a little sesame seeds.

Seaweed rice

Production process

1. Preparation: cut the whole cucumber, carrot and ham into long and thin strips, then sprinkle some salt and turn Give the salt a few beats to evenly distribute it, then leave it for 10 minutes. Cut off the spinach roots (we use the stems and leaves instead of the whole spinach), wash them and blanch them in boiling water, then take them out and squeeze out the water. Put a little oil in the pot, spread the eggs into thin cakes over low heat (just add a little salt), take them out and cut them into thin strips.

Arrange the prepared cucumber strips, carrot strips, egg strips, ham sausage strips, and spinach strips in a row for easy access.

2. Make a pot of rice, then sprinkle an appropriate amount of salt and sesame seeds into the rice, and stir evenly (tip: taste to see if the saltiness is appropriate after stirring).

3. Spread a piece of seaweed on a clean mat, and place the mixed rice on the seaweed and smooth it. (Note: Do not spread the rice too thickly)

4. Place the prepared cucumber strips, carrot strips, egg strips, ham strips, and spinach strips on top of the rice in turn, and then roll up the seaweed vigorously. , rolled into a slender roll. (Note: The tighter the roll, the better)

5. After all the rolls are rolled, cut the prepared seaweed rolls into small pieces (the knife will be sharp, it will be easier to cut, and the shape of the cut will be better) It will look better) and put them on a beautiful plate. In this way, delicious kimbap is ready!

Seaweed rice recipe 4

Making ingredients

1. Cook some rice. Pay attention to the time when steaming the rice. If it is too long, the rice will be very hard and uncomfortable. To make seaweed rice, you can also prepare some cooked glutinous rice and millet if possible. My experience is that one sheet of seaweed wraps a bowl of rice. You can also add some white vinegar and sugar to these rice and stir them beforehand.

2. Prepare the auxiliary materials to be added. Dice cucumber and sausage (ham can also be used), mix with tomato sauce, salad dressing, and a little sugar; shred pickled radish strips; fry two eggs, spread them into egg skins, and cut them into strips; a small amount of sesame seeds; crab meat or shrimp meat Minced

Production process

1. Spread a sheet of seaweed, and evenly spread a layer of rice about 5 mm on top. You can prepare a bowl of water next to it in advance to prevent the rice from sticking. Wipe it with your hands and spread the rice as soon as possible, otherwise the seaweed will be too soft and it will be difficult to handle.

2. Spread the auxiliary ingredients on the rice.

3. When spreading the rice and auxiliary ingredients, be careful not to fill it too full. Leave some space for the edge of the seaweed, but not too much, otherwise it will roll up in a while. It's time to squeeze it out.

Seaweed rice recipe 5

Making ingredients

Main ingredients: Rice (steamed) (200g) Seaweed (dry) (50g)

Accessories: Eggs (150g) Carrots (100g) Ham sausage (100g) Spinach (100g) Pork floss (50g)

Seasoning: Salt (5g) White sesame seeds (20 g) sesame oil (10 grams)

Category: Korean cuisine

Production process

1. First, add salt, white sesame seeds, and sesame oil to the warm rice. , stir evenly with your hands, and set aside to dry;

2. Beat the eggs, add a little salt to taste, fry them in a pan into egg skin and cut into long strips;

3. Cut the ham and carrots into long strips, put them into a hot oil pan, stir-fry until soft, and set aside;

4. Take out two sheets of seaweed and lay them out, pour the rice on top, and spread them with your hands. , cover every corner of three-quarters of the seaweed;

5. Then put egg strips, carrot strips, ham strips, spinach, meat floss, etc. all at once;

6. Roll up the seaweed, be sure to roll it tightly;

7. Finally, use a knife to cut the rolled kimbap into 1.5cm pieces.

Seaweed rice recipe 6

Making ingredients

Rice (cooked) seaweed (you can buy as much as you want in North Korean stores) Beef powder

Special kimbap

Sesame oil, white sesame seeds (a small amount), eggs and carrots

Cucumber, ham, and sweet radish (yellow ones are available in North Korean stores). If you don’t like sweet radish, you can add crab meat according to your taste. Wait

Production process

Put the rice, beef powder, sesame oil, white sesame and a small amount of salt into a large basin and mix them

Cut the radish, cucumber, sweet radish and ham into strips

Mix a few eggs and fry until cooked, then cut into strips and fry the ham strips

Take a piece of seaweed and apply a small amount of sesame oil on it, spread it over a layer of mixed rice and put it on top Use egg strips, radish strips, cucumber strips, and sweet radish strips to roll up and cut into pieces with a tool (available in supermarkets or Korean stores)

Ingredients: rice, eggs, cucumbers, carrots, ham, seaweed, sushi curtains .

Beat the eggs and fry them into egg skins. Cut into wide strips, shred the carrots, and cut the ham into wide strips.

Put the steamed rice into pieces and let it dry until warm. , add sushi vinegar and mix well

Take a piece of sushi nori and spread it on the sushi curtain

Place the prepared rice slightly in the middle on the rice

Roll the sushi roll tightly and cut into pieces.

Recipe Seven for Seaweed Rice

Main Ingredients: Japonica Rice (Steamed)

Accessories: Carrots (Red), Shrimp, Cucumber, Carrot, Seaweed Head

Seasoning: white vinegar, soft sugar, mustard

Seaweed rice

Method:

1. White vinegar and sugar in a ratio of 1:1 Mix, add 2 tablespoons to the rice and mix well.

2. Wash the vegetables and dry them, cut the carrots and cucumbers into strips, cut the carrots with a coir raincoat knife, and marinate the cut radish with salt, sugar and white vinegar.

3. Cut a piece of seaweed in half, put the mixed rice on half of the seaweed, and roll it up with a cucumber.

4. Do the same for the other one, then take half a sheet of seaweed and roll it up with rice and carrot sticks. Three small rice rolls are ready.

5. Take a whole sheet of seaweed, spread a thin layer of rice on it, put three rice rolls on it, and then roll it up.

6. Just cut it into pieces. Put the shrimps and betin for one person into the boiling water pot, blanch them for about half a minute and take them out.

7. Make a small mustard dipping sauce and enjoy the refreshing meal.

Tips

1. Add alkali when cooking rice porridge. The rice will rot quickly, but doing so will cause a large loss of vitamin B1 in the porridge. Insufficient intake of vitamin B1 makes the human body susceptible to beriberi.

2. Eating rice and honey together will cause stomachache; cooking it with red beans will cause aphthous ulcers if eaten too much.

3. Polished rice will lose a lot of nutrients during processing, and long-term consumption can easily lead to nutritional deficiencies. Brown rice should be eaten appropriately, with a combination of thickness and thickness to achieve balanced nutrition.

4. When making rice, you should not wash it too many times, let alone scrub it vigorously to avoid the loss of nutrients. You only need to simply rinse it two or three times or soak it for a few minutes.

5. The rice should be steamed, not fished. Eating rice will lose a lot of vitamins. When cooking porridge, don't put too little water.

6. When rolling at the end, don’t put too much rice on the large sheet of seaweed, otherwise there will be too much content and it will be difficult to wrap and it will easily fall apart.

7. The bread inside can be varied, it can be fried eggs, pickles, or anything else, it all depends on personal preference.

Recipe 8 for kimbap

Ingredients preparation

Rice, bacon, sesame seeds, olive oil, salt, coriander, and green onions.

Method Steps

1. Wash all ingredients, mince shallots, defrost bacon and slice into slices.

2. Add the chopped green onion, black sesame seeds and salt to the rice and stir evenly with a spoon.

3. Shape the rice balls into appropriate-sized rice balls with your hands, and wrap the bacon on the outside to form a roll.

4. Place the prepared bacon rice balls on the baking sheet and brush with a layer of olive oil.

5. Preheat the oven to 200 degrees, turn the heat up and down, and put the kneaded rice balls in the middle layer for about 15 minutes.

6. Fry the black sesame seeds in a hot pan, sprinkle the rice balls on top and serve.

Recipe 8 for kimbap

Ingredients

Rice, eggs, sesame oil, sausage, cucumber, seaweed

Production process

1. Add a little salt to the warm rice to taste, a little sesame oil, mix well and set aside.

2. Crack 3 eggs into a bowl, beat them up, and add a little salt. Heat the frying pan, pour in appropriate amount of egg liquid, and spread over low heat to form an egg cake.

3. When the egg liquid is solidified, turn it over and spread it out, take it out and let it cool for later use.

4. Cut the sausage into thin strips, cut the egg cake into strips, and marinate the cucumber with salt and set aside.

5. Take a piece of seaweed, put it on the curtain, and immediately add an appropriate amount of rice, not too much, so as not to fail to roll it up.

6. Place sausage, egg skin, and cucumber on the rice. You can add 2 sausages if you like.

7. Roll up the seaweed and roll it tightly.

8. Use a curtain to roll up the seaweed roll tightly and shape it into a square shape.

9. It is best to eat it as soon as possible after making it.