Kimbap (Korean-style Sushi Rolls)

Name: Kimbap (Korean-style Sushi Rolls)
Yield: 4 servings
Cuisine: American
Ingredients: 2 sheets ■ Nori seaweed; 1 dash ■ Sesame oil; 1 serving ◇ Plain steamed rice; 1/2 tbsp ◇ Sesame oil; 1/4 tsp ◇ Salt; 1 tbsp ◇ White sesame seeds; 1 ◆ Egg; 1 pinch ◆ Salt; 1 Carrot; 1 Spinach; 1 Takuwan (yellow pickled radish); 50 grams Minced meat; 1 dash Sesame oil; 1 Bottled yakiniku sauce; 1 Salt yakiniku sauce

cookpad.japan @cookpad_jp

I made these with my kids and enjoyed them for lunch.

There's a lot of ingredients, so be sure to balance the amount of rice and filling.
If it's too full, the ingredients will pop out.
Great for sports events or in lunch boxes. For 4 rolls. Recipe by Taunbi-

I made these with my kids and enjoyed them for lunch.

cookpad.japan @cookpad_jp

I made these with my kids and enjoyed them for lunch.

Saved

Ingredients

4 servings

2sheets ■ Nori seaweed
1 dash■ Sesame oil
1serving ◇ Plain steamed rice
1/2 tbsp◇ Sesame oil
1/4 tsp◇ Salt
1 tbsp◇ White sesame seeds
1◆ Egg
1 pinch◆ Salt
1Carrot
1Spinach
1Takuwan (yellow pickled radish)
50 gramsMinced meat
1 dashSesame oil
1Bottled yakiniku sauce
1Salt yakiniku sauce

Saved

Steps

1

Cut the nori in half. Apply a thin coat of sesame oil to each side and heat lightly (or use Korean nori if available).
2

Beat an egg, season with salt, and make a flat pancake. Cut into 5 mm strips.
3

Julienne the carrots to 5 mm thickness. Boil and mix with salt yakiniku sauce (normal yakiniku sauce is fine).
4

Blanch the spinach, squeeze out the water, and mix with the yakiniku sauce.
5

Julienne the takuwan pickles into 5 mm thickness.
6

Brown the beef in sesame oil. Flavor with yakiniku sauce.
7

Add sesame oil, salt, and white sesame seeds to warm rice and mix.
8

Spread the nori on a sushi mat (outer side facing down). Spread a thin layer of rice. Leave the top 1.5 cm uncovered. Make sure the bottom is well-covered.
9

Center the meat.
10

On top of the meat, layer with the eggs, spinach (excess liquid squeezed out), carrots and takuwan (one stick each).
11

Start rolling from the bottom. Squeezing with both hands, roll from edge to edge, like this picture. Here, I'm squeezing lightly.
12

Roll in the leftover nori edge. Place that edge on the bottom.
13

Once the roll is secured, slice into whatever thickness you like.