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You can have Quick and Easy Kimbap! Korean Style Seaweed Rolls using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Quick and Easy Kimbap! Korean Style Seaweed Rolls

  1. Prepare 360 ml Plain white steamed rice.
  2. It's 4 sheets Dried nori seaweed for rolls.
  3. You need 1/2 small Carrot.
  4. Prepare 60 grams Spinach (fresh or frozen).
  5. It's 1 Egg.
  6. Prepare 70 grams Beef or minced pork.
  7. Prepare 1 tsp ※ Soy sauce.
  8. You need 1/2 tsp ※ Sugar.
  9. You need 1/2 tsp ※ Garlic (grated).
  10. Prepare 1/3 tsp ※ Sesame oil.
  11. You need 1 tsp ※ Mirin.
  12. It's 1 dash ※ Pepper.
  13. Prepare 1 tsp ※ Gochujang (Korean pepper paste).
  14. You need 2 stick Imitation crab sticks.
  15. Prepare 1 Kimchi.

Today I'm sharing an easy kimbap recipe. In Korea, we call it Yachae Kimbap (야채 김밥). It means vegetable kimbap and this is the most basic kimbap variety available in Korea. While the name indicates that it's vegetable oriented, it's not necessarily a vegetarian kimbap.

Quick and Easy Kimbap! Korean Style Seaweed Rolls instructions

  1. Cook the rice using less water than normal. Put the cooked rice into a bowl and mix in the sesame oil, white sesame seeds (1 tablespoon each) and salt (1/2 teaspoon). Let it cool..
  2. Julienne the carrots. Place them in a heat-resistant plate and add sesame oil (small amount), salt (small amount) and sugar (1/4 teaspoon). Microwave for about 2 minutes..
  3. After cooking the spinach, drain well and mix with salt・sesame oil (1/4 teaspoon each) and grated garlic (1/2 teaspoon)..
  4. Combine the ingredients marked with a ※ and rub into minced meat. Add sesame oil to frying pan and cook the meat soboro style (breaking it into tiny pieces). Place on dish and let cool..
  5. Add salt (small amount) and beat the egg. Add some vegetable oil to an egg omelet pan and cook on low heat. Roll thinly. Cut into thin strips to use for filling..
  6. Chop up the kimchi. Pull apart the imitation crab into thin pieces..
  7. Spread the rice thinly onto the seaweed paper. (Warning・leave about 1.5cm of the top edge uncovered) Place the filling on the bottom 1/3 of the seaweed and roll tightly..
  8. Place the rolls so that the loose part of the seaweed paper is sitting on the bottom. Place on top of cotton gloves or paper towels to remove moisture..
  9. Cut the rolls into 2cm pieces and serve!.

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