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Kimbap (Korean Rice Rolls)

kimbapKimbap cooking recipe


Hot cooked rice – 4 cups

Rice vinegar – 1 teaspoon

Soy sauce – ½ teaspoon

Dark sesame oil – ½ teaspoon

Kim fresh Seaweed – 4 sheets

Carrot, Julienned – 1 small

Eggs, beaten – 2

Frozen Spinach, Thawed and Drained – 10 Ounces

Sesame oil – ½ teaspoon

Pickled Yellow radishes – 4 Slices

Sesame seeds, toasted – 1 tablespoon

Direction for Preparation of Kimbap:

  • Let rice cool a bit.
  • Meanwhile, mix the rice with the vinegar, soy sauce and sesame oil.
  • Fry eggs as if it were a pancake.
  • Cut egg into strips.
  • Mix Spinach with sesame oil and soy sauce.
  • To assemble, put rice on a bamboo roller.
  • Spread rice over 2/3 of the sheet, lay carrots, spinach and egg on top.
  • Sprinkle with sesame seeds and roll like a jelly roll.
  • Cut into ½ inch rounds.

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