Gimbap: Korean Nori Seaweed Rolls - Household warmth and closeness can be obtained in easy methods. One of them is cooking and serving meals for the household. As a housewife, of course you do not need to miss a meal with each other suitable? Cuisine may also be the key to a content family, a lot of really feel homesick because their cooking has been discovered elsewhere.
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To begin with this recipe, we must first prepare a few ingredients. You can have gimbap: korean nori seaweed rolls using 14 ingredients and 9 steps. Here is how you cook it.
Composition needed to serve Gimbap: Korean Nori Seaweed Rolls:
- 700 grams Plain rice (150 g per roll)
- 2 tbsp ○ Sesame oil
- 2/3 tsp ○ Salt
- 1 tbsp ○ White sesame seeds
- 5 whole sheets Nori seaweed (Japanese type is OK)
- Fillings of your choice:
- 1 Takuan (yellow dried and pickled daikon radish)
- 4 Eggs
- 1/2 Cucumber
- 1/2 Carrot
- 1/3 bunch Spinach
- 1 Fish sausage (or imitation crab sticks)
- 100 grams Beef
- 1 Kimchi
Directions to cook Gimbap: Korean Nori Seaweed Rolls:
- Mix the ○ ingredients into the rice. Alternatively, you can add the sesame oil and salt to the rice before cooking it, and add the sesame seeds to the cooked rice.
- Make the fillings ready. You can use whatever you like or have on hand. I made these with lots of filling. Cut the takuan pickles into 6-7 mm thick slices. Season the eggs with sugar and salt, make tamagoyaki (rolled omelette) and cut into 6 to 7 mm slices.
- De-seed the cucumber and slice lengthwise thinly. Cut the carrot into about the same size, boil then stir fry in a little oil, and season with a little salt. Blanch the spinach, refresh in cold water, squeeze out well and mix with a little sesame oil and salt.
- Cut the fish sausage into 6 to 7 mm thick pieces too. (If you're using crab sticks, split them in half lengthwise.) If you're using thinly sliced beef chop it up and stir fry it, and season with sugar and soy sauce or yakiniku sauce. You can use ground beef too. Squeeze out the kimchi lightly.
- Spread a sheet of nori seaweed as thinly as possible with rice. Be sure not to put any rice on the edges, which will overlap.
- Add the fillings, and roll up fairly loosely.
- When the rolls are made, brush the surfaces with a little sesame oil. Put some salt on your hands and spread it lightly over the surface too. Sprinkle on some sesame seeds to taste. If possible, keep them wrapped in plastic wrap for a while to allow the rolls to soften and meld.
- Cut into about 1 cm wide (rather thin) slices and they're done! Wipe your knife with a moistened kitchen towel while cutting in order to have nice looking slices. (This is a no-kimchi version.)
- This is a kimchi version. Kimchi and rice together is sooo good!
So that's going to wrap it up with this special food gimbap: korean nori seaweed rolls recipe. Thank you very much for your time. I am sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
