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The ingredients needed to cook Gimbap Korean style rice roll:
- Take 3 cup of Cooked rice.
- Provide 3 of Yakinori seaweed sheet.
- You need 100 g of chopped beef.
- Get 1/2 of thinly sliced carrot.
- Prepare 1 bunch of boiled spinach.
- You need 1 piece of grated garlic.
- Use 2 tbs of Chinese soup stock paste.
- You need 2 tbs of grind sesami.
- Use 2 tbs of Yakiniku sauce.
- Use of Sesami oil.
Instructions to make Gimbap Korean style rice roll:
- Boil water in a pot and cook the spinach only 30sec. Put into the cold water soon, and squeese out the water.Cut 3cm and mix with half of grated garlic, grind sesami and chinese soup stock paste..
- Cut the cartot and into the microwave for 2 or 3mins. mix with half of grated garlic, grind sesami and chinese soup stock paste..
- The beef marinates in the Yakiniku sauce for 30mins and stir fly..
- Place the Yakinori seaweed sheet on a Bamboo mat and place about 1cup rice on top of it.(covering 2/3rds of the seaweed)..
- Place the beef, cartot and spinach on top of the rice.Slowly roll while pressing..
- Brush sesami oil outside of seaweed..
- Cut off the edges and slice into 2cm width pieces..
- Enjoy!.
This recipe shows how to make kimbap with traditional (and not so traditional) These rolls are usually eaten at picnics, and while delicious eaten right when prepared, they hold their shape and flavor well when. Gimbap (also sometimes spelled "kimbap") is the perfect meal on-the-go, a common sight at bus stations and a must-have at school picnics. The pickled daikon (danmuji in Korean) can come as a whole pickled radish that needs to be cut into strips or as pre-cut sticks ready for kimbap. There are many ways to make kimbap and you can pretty much put whatever you want into them. This is my version of kimbap and it's always a hit in our household.
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