How to make Korean kimbap! ~

Now let’s introduce the necessary ingredients for making gimbap:

One rice and one pot. Don’t make it too hot, which will burn your hands, and don’t make it too cold or too hard, which won’t taste good (rice can be used) It will be more fragrant when mixed with glutinous rice, etc.)

2. Several sheets of Korean seaweed (it is the kind of thin, large and large ones. There are a lot of them in Korea, but they are rare in China and it is difficult to buy them. ! )

The most authentic way to add three sausages is to add this, but you can also add floss or sausage according to your own taste~~

Be sure to add four eggs in moderation and don’t waste it. - Actually I like fried eggs very much

Five carrots and one to two are paired with Japanese pickled radish - too salty - I suggest you omit it if you can't buy it. It’s not delicious

Six fresh and green spinach is a must, whether you like it or not. Just like I don’t like carrots at all, but it must be included~~ Only in this way can you eat authentic kimbap

Seven little bits of salted sesame and sesame oil

Steps to make kimbap:

First put the warm rice in and add the fragrant sesame oil of salted sesame and finally Mix evenly with your hands and set aside to dry

Beat the two eggs, add a little salt to taste, fry them in a pan until they form egg skins, and then cut into long strips~~~ While the oil pan is still hot, cut into pieces Stir-fry the strips of ham and carrots. Be sure to pay attention to the heat so that they don't burn or become hard and undercooked

3. Everything is ready and start wrapping. Take out two sheets of seaweed and spread the rice over them. Pour three-quarters of the rice on top. Use your hands to spread the three-quarters of the seaweed on each corner. Don’t use too much force to flatten the rice. This will not look good~~

Then put it in order. Serve egg strips, carrot strips, ham strips, spinach, and finally Japanese pickled radish

Roll up four handfuls of seaweed

Be sure to roll it tightly. This is the most important thing, because if it is not rolled tightly, it will be cut. When the time comes, it will loosen up

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

How to make Korean kimbap

*4 bowls of rice (if it is hot) (if you have several kinds of rice at home, you can mix it with rice, glutinous rice, etc. and it will taste more delicious)

*4 sheets of seaweed (yes The kind that are thin and sliced, not the kind that is used for soup. If you buy the wrong one, you can only make seaweed soup)

* 1/2 bowl of pork floss (you can replace it with the delicious one you like) , I like sausage or crispy sausage)

*3 eggs (used to make egg skin and filling like other delicious foods, don’t add if you don’t like eggs)

*4 long strips of carrots (can also be cucumbers)

*3 tablespoons each of sugar and white vinegar

*A pinch of salt

Steps:

1. Put an appropriate amount of sugar, white vinegar, and salt into the hot rice, then stir and stir evenly, and set aside to dry. (If you have the trouble, you can skip mixing these and just enjoy the flavor of the filling)

2. After beating the eggs, add a little salt to taste, fry them in a pan and cut them into rectangular shapes. , and then cut into long strips. It’s actually just strips of egg skin)

3. Bake the seaweed in the microwave for half a minute. It doesn’t matter if there is no microwave in the dormitory, so I just take it out of the bag and wrap it. The difference between the two is that they have different requirements for rice.

The baked seaweed wraps the cooled rice. The rice that is wrapped directly has only been left to dry for a while, so it is not too hot.

4. Then spread out the seaweed, pour the rice on top, flatten it with a spoon, and stick it on top of the seaweed, then put strips of your favorite vegetables and meats, and then roll up the seaweed. Be sure to roll it tightly, roll it as much as you want, and then use a knife to cut it into 1.5cm pieces~ 1.5cm is easier to eat. If you want to eat more in one bite, you can cut it thicker~

Gimbap Once it’s done, you can dip it in green moss and Japanese soy sauce. It’s up to you to taste~~