3 Different Kimbaps (Korean Seaweed Rolls)

Name: 3 Different Kimbaps (Korean Seaweed Rolls)
Yield: 3 servings
Cuisine: American
Ingredients: 520 grams Hot cooked white rice; 3 bunches Spinach namul; 1/2 Carrot namul; 3 Takuan (yellow pickled daikon); 1 enough for 3 rolls Tamagoyaki; 1 Fish sausage; 1 Aburaage; 150 grams Minced pork; 1 tsp Sukiyaki sauce; 1 dash Gochujang; 3 sheets Nori seaweed

cookpad.japan @cookpad_jp

These are my favorite Korean kimbap seaweed rolls. Enjoy three colorful varieties.

I find it tasty with large takuan.
Try your own variations by rolling up tuna, cheese or your favorite ingredients They are great for bento (lunch boxes), hanami (cherry blossom viewing) or home parties. Decorate the plate colorfully with the leftover namul and takuan. Recipe by Honeymi_

These are my favorite Korean kimbap seaweed rolls. Enjoy three colorful varieties.

cookpad.japan @cookpad_jp

These are my favorite Korean kimbap seaweed rolls. Enjoy three colorful varieties.

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Ingredients

3 servings

520 gramsHot cooked white rice
3bunches Spinach namul
1/2Carrot namul
3Takuan (yellow pickled daikon)
1enough for 3 rolls Tamagoyaki
1Fish sausage
1Aburaage
150 gramsMinced pork
1 tspSukiyaki sauce
1 dashGochujang
3sheets Nori seaweed

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Steps

1

Microwave the spinach and carrot in a microwavable plastic bag. Blot off the excess water with a paper towel. Season with the ☆ ingredients to prepare the namul.
2

Make the tamagoyaki with egg, salt, pepper and Dashida in a pan.
3

Stir-fry the minced pork in a pan. Season with the sukiyaki sauce and gochujang to make bulgogi.
4

Cut the filling ingredients into the same length and narrow width. Do not cut the spinach!
5

Mix the salt, pepper, sesame oil and sesame seeds into the cooked rice., then spread a layer of rice onto the seaweed.
6

Lay the filling ingredients on top of the rice (leaving space at the ends as shown). Roll them up with a sushi mat.
7

How to make a "nude" kimbap with the rice outside: After spreading the rice on the seaweed, sprinkle a generous layer of sesame seeds over the rice and cover with plastic wrap.
8

Flip it over so that the seaweed side faces upward. Place fillings on top of the seaweed and roll with the sushi mat, keeping the plastic wrap over the rice, (and removing it as you roll). Sprinkle more sesame seeds over the rice to prevent sticking.
9

To slice neatly, use a well-sharpened knife and wet it with water after each cut.
10

I made regular kimbap for the children, a spicy meat bulgogi kimbap, and one "nude" kimbap with the rice on the outside.