Recipe of Favorite 3 Different Kimbaps (Korean Seaweed Rolls)

Hello everybody, it's Brad, welcome to my recipe site. Today, we're going to prepare a special dish, Recipe of Award-winning 3 Different Kimbaps (Korean Seaweed Rolls). One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from 3 Different Kimbaps (Korean Seaweed Rolls), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 3 Different Kimbaps (Korean Seaweed Rolls) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make 3 Different Kimbaps (Korean Seaweed Rolls) is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can cook 3 Different Kimbaps (Korean Seaweed Rolls) using 11 ingredients and 10 steps. Here is how you cook it.

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_

Ingredients and spices that need to be Make ready to make 3 Different Kimbaps (Korean Seaweed Rolls):

1. 520 grams Hot cooked white rice
2. 3 bunches Spinach namul
3. 1/2 Carrot namul
4. 3 Takuan (yellow pickled daikon)
5. 1 enough for 3 rolls Tamagoyaki
6. 1 Fish sausage
7. 1 Aburaage
8. 150 grams Minced pork
9. 1 tsp Sukiyaki sauce
10. 1 dash Gochujang
11. 3 sheets Nori seaweed

Instructions to make to make 3 Different Kimbaps (Korean Seaweed Rolls)

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.

While this is certainly not the end all be all guide to cooking fast and simple lunches it is very good food for thought. The stark reality is that will get your creative juices flowing so that you may prepare wonderful lunches for your family without having to accomplish too much heavy cooking through the approach.

So that's going to wrap this up for this exceptional food Recipe of Speedy 3 Different Kimbaps (Korean Seaweed Rolls). Thank you very much for reading. I'm confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!