3 Different Kimbaps (Korean Seaweed Rolls) ~ Happy Cooking - how many times is being sought after by many user around us, one of them is Our. they indeed have get used to to take advantage of internet on ponsel to find information to be used idea. Therefore Our give Information related 3 Different Kimbaps (Korean Seaweed Rolls) is can my Buddy make it example.
my Buddy able create 3 Different Kimbaps (Korean Seaweed Rolls) to take advantage of 11 ingredient 10 step. this is it the steps for cook it.
The ingredients for cooking 3 Different Kimbaps (Korean Seaweed Rolls)
- Please buddy prepare 520 grams Hot cooked white rice.
- Please buddy prepare 3 bunches Spinach namul.
- Buddy also needs 1/2 Carrot namul.
- Also add 3 Takuan (yellow pickled daikon).
- Please buddy prepare 1 enough for 3 rolls Tamagoyaki.
- capable need to provide 1 Fish sausage.
- You need to prepare 1 Aburaage.
- Buddy also needs 150 grams Minced pork.
- Buddy also needs 1 tsp Sukiyaki sauce.
- Also add 1 dash Gochujang.
- Also add 3 sheets Nori seaweed.
The Step by step how to cook 3 Different Kimbaps (Korean Seaweed Rolls)
- 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..
- Make the tamagoyaki with egg, salt, pepper and Dashida in a pan..
- Stir-fry the minced pork in a pan. Season with the sukiyaki sauce and gochujang to make bulgogi..
- Cut the filling ingredients into the same length and narrow width. Do not cut the spinach!.
- Mix the salt, pepper, sesame oil and sesame seeds into the cooked rice., then spread a layer of rice onto the seaweed..
- Lay the filling ingredients on top of the rice (leaving space at the ends as shown). Roll them up with a sushi mat..
- 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..
- 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..
- To slice neatly, use a well-sharpened knife and wet it with water after each cut..
- I made regular kimbap for the children, a spicy meat bulgogi kimbap, and one "nude" kimbap with the rice on the outside..
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