Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, gimbap korean style rice roll. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Gimbap Korean style rice roll is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Gimbap Korean style rice roll is something that I’ve loved my whole life.
Gimbap (김밥) is a Korean seaweed rice roll filled with a variety of delicious fillings. Gim is dried sheets of seaweed, and bap means rice. We all grew up on these rice rolls.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook gimbap korean style rice roll using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Gimbap Korean style rice roll:
- Take 3 cup Cooked rice
- Prepare 3 Yakinori seaweed sheet
- Make ready 100 g chopped beef
- Make ready 1/2 thinly sliced carrot
- Make ready 1 bunch boiled spinach
- Prepare 1 piece grated garlic
- Make ready 2 tbs Chinese soup stock paste
- Make ready 2 tbs grind sesami
- Prepare 2 tbs Yakiniku sauce
- Get Sesami oil
While the name indicates that it's vegetable oriented, it's not necessarily a vegetarian kimbap. Korean kimbap (also known as gimbap) are rice rolls that look a lot like sushi. Traditional fillings for kimbap include seasoned vegetables, egg, meat, and/or imitation crab, but these days anything goes. Kimbap (김밥), sometimes spelt as Gimbap, is a Korean rice roll commonly seen in restaurants and street food markets of Korea.
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!
It is sometimes known as Korean Sushi Rolls due to their similarity. In the centre of the rice, place all the fillings in neat rows. Be careful not to over fill the gimbap. Starting from the bottom, roll up the mat. Moisten the top border of the seaweed with a touch of water to seal.
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