Listen To Your Customers. They Will Tell You All About Quick and Easy Kimbap! Korean Style Seaweed Rolls

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We hope you got insight from reading it, now let’s go back to quick and easy kimbap! korean style seaweed rolls recipe. You can have quick and easy kimbap! korean style seaweed rolls using 15 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Quick and Easy Kimbap! Korean Style Seaweed Rolls:

1. Use 360 ml Plain white steamed rice
2. Take 4 sheets Dried nori seaweed for rolls
3. Provide 1/2 small Carrot
4. Take 60 grams Spinach (fresh or frozen)
5. Prepare 1 Egg
6. Take 70 grams Beef or minced pork
7. Prepare 1 tsp ※ Soy sauce
8. Take 1/2 tsp ※ Sugar
9. You need 1/2 tsp ※ Garlic (grated)
10. You need 1/3 tsp ※ Sesame oil
11. Use 1 tsp ※ Mirin
12. Get 1 dash ※ Pepper
13. Provide 1 tsp ※ Gochujang (Korean pepper paste)
14. Use 2 stick Imitation crab sticks
15. Use 1 Kimchi

Steps to make Quick and Easy Kimbap! Korean Style Seaweed Rolls:

1. Cook the rice using less water than normal. Put the cooked rice into a bowl and mix in the sesame oil, white sesame seeds (1 tablespoon each) and salt (1/2 teaspoon). Let it cool.
2. Julienne the carrots. Place them in a heat-resistant plate and add sesame oil (small amount), salt (small amount) and sugar (1/4 teaspoon). Microwave for about 2 minutes.
3. After cooking the spinach, drain well and mix with salt・sesame oil (1/4 teaspoon each) and grated garlic (1/2 teaspoon).
4. Combine the ingredients marked with a ※ and rub into minced meat. Add sesame oil to frying pan and cook the meat soboro style (breaking it into tiny pieces). Place on dish and let cool.
5. Add salt (small amount) and beat the egg. Add some vegetable oil to an egg omelet pan and cook on low heat. Roll thinly. Cut into thin strips to use for filling.
6. Chop up the kimchi. Pull apart the imitation crab into thin pieces.
7. Spread the rice thinly onto the seaweed paper. (Warning・leave about 1.5cm of the top edge uncovered) Place the filling on the bottom 1/3 of the seaweed and roll tightly.
8. Place the rolls so that the loose part of the seaweed paper is sitting on the bottom. Place on top of cotton gloves or paper towels to remove moisture.
9. Cut the rolls into 2cm pieces and serve!

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