Friday, October 6, 2017

How to Make Homemade Kimbap Rolls

Kimbap rolls are called Yachae Kimbap in Korea. It is a delicious vegetable kimbap roll and it is the most common kimbap variety you will find available in Korea. It does include some processed meat like Korean crab or ham, but if you prefer the vegetarian kimbap roll, just omit the meat and add some delicious cooked tofu.

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This is a quick and easy recipe for kimbap rolls and it is closely associated with the California roll, but they just taste slightly different. The simple and easy kimbap recipe here just has more savor than the California roll. Kimbap is the most popular picnic food in Korea. When making it at home you will notice that it gives your kitchen the toasted sesame scent. You may also be interested in ordering a Kimbap lunch or dinner and have it delivered to your home or business. Just visit here to place your order: foodpanda.sg/restaurant/s9ku/hansang-korean-family-restaurant. You may purchase the ingredients for making these rolls at a Korean grocery market.

Ingredients for Kimbap Rolls:

* Four sheets of seaweed
* Two cups of sushi rice cooked
* Two eggs
* A pinch of fine sea salt
* One teaspoon sesame oil
* One half carrot
* Three stalks of spinach
* Four radish pickle strips (yellow)
* Four sticks of Kimbap BBQ ham
* Six strips of burdock root, edible and seasoned


How to Make Homemade Kimbap:

1. Slice the sticks of crab lengthwise in half and the result will befour sticks.

2. Slice carrots into long thin slices.

3. Rinse them thoroughly all spinach and parboil it in hot boiling water for one minute and then drain the water.     Squeeze out any excess water from the spinach. Next put it into a bowl and add a pinch of salt and    a teaspoon of sesame oil on the spinach. Mix very well.

4. Beat egg well in a bowl then fry an omelette in a fry pan. You can now make the stick egg by rolling it. Making very thin will make it easier. Continue the same with the rest of the egg. Slice the egg rolled lengthwise in half and its result will befour egg sticks.

5. In a saucepan, with a small amount of sesame oil, saute all of the carrots,crab,and Korean ham separately. You may use fresh raw ingredients, but it is easier to use the precooked.

6. Next, place the rice into a large mixing bowl then add one teaspoon of sesame oil and a few pinches of salt. Mix them together very well.

7. Create your Kimbap rolling station. By placing all ingredients in the rolling station, it will make it fast and easy for you to assemble the rolls.

8. Next put one of the seaweed sheets on the bamboo mat and then pat the rice on the sheet by spreading it very thinly making sure to leave four centimeter gaps on the top of the seaweed.

9. Now you will begin to put the rolls together by placing two of the sticks of burdock,two sticks of carrots. one stick of crab,one stick of ham, one radish,one stick of egg, and a spinach pinching the center of the rice. Begin rolling the seaweed and if the seaweed sheets do not stick you should paste some water at the gap that was left in step number eight. Set the completed roll aside.


10. With the leftover ingredients remaining, repeat steps eight and nine. On the cutting board,line up all Kimbap and then paste some sesame oil on the seaweed surface. Slice the rolls into bite size pieces, serve and enjoy!!

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