Gimbap: Korean Nori Seaweed Rolls

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Gimbap: Korean Nori Seaweed Rolls. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Gimbap: Korean Nori Seaweed Rolls is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Gimbap: Korean Nori Seaweed Rolls using 14 ingredients and 9 steps. Here is how you can achieve that.

I wanted to eat my favorite nori rolls without having to go to Koreatown for them. They're pretty light and my husband loves them too.

If you can get whole sheets of Korean seaweed, that would be better. If you are using Japanese nori seaweed, they taste better if you spread some sesame oil and salt on your hands after you've made the rolls, and spread that over the surface.
You can add whatever fillings you like, but be sure to always add lots of takuan pickles! For 5 rolls. Recipe by Rabupanda

Ingredients and spices that need to be Make ready to make Gimbap: Korean Nori Seaweed Rolls:

1. 700 grams Plain rice (150 g per roll)
2. 2 tbsp ○ Sesame oil
3. 2/3 tsp ○ Salt
4. 1 tbsp ○ White sesame seeds
5. 5 whole sheets Nori seaweed (Japanese type is OK)
6. Fillings of your choice:
7. 1 Takuan (yellow dried and pickled daikon radish)
8. 4 Eggs
9. 1/2 Cucumber
10. 1/2 Carrot
11. 1/3 bunch Spinach
12. 1 Fish sausage (or imitation crab sticks)
13. 100 grams Beef
14. 1 Kimchi

Instructions to make to make Gimbap: Korean Nori Seaweed Rolls

1. Mix the ○ ingredients into the rice. Alternatively, you can add the sesame oil and salt to the rice before cooking it, and add the sesame seeds to the cooked rice.
2. Make the fillings ready. You can use whatever you like or have on hand. I made these with lots of filling. Cut the takuan pickles into 6-7 mm thick slices. Season the eggs with sugar and salt, make tamagoyaki (rolled omelette) and cut into 6 to 7 mm slices.
3. De-seed the cucumber and slice lengthwise thinly. Cut the carrot into about the same size, boil then stir fry in a little oil, and season with a little salt. Blanch the spinach, refresh in cold water, squeeze out well and mix with a little sesame oil and salt.
4. Cut the fish sausage into 6 to 7 mm thick pieces too. (If you're using crab sticks, split them in half lengthwise.) If you're using thinly sliced beef chop it up and stir fry it, and season with sugar and soy sauce or yakiniku sauce. You can use ground beef too. Squeeze out the kimchi lightly.
5. Spread a sheet of nori seaweed as thinly as possible with rice. Be sure not to put any rice on the edges, which will overlap.
6. Add the fillings, and roll up fairly loosely.
7. When the rolls are made, brush the surfaces with a little sesame oil. Put some salt on your hands and spread it lightly over the surface too. Sprinkle on some sesame seeds to taste. If possible, keep them wrapped in plastic wrap for a while to allow the rolls to soften and meld.
8. Cut into about 1 cm wide (rather thin) slices and they're done! Wipe your knife with a moistened kitchen towel while cutting in order to have nice looking slices. (This is a no-kimchi version.)
9. This is a kimchi version. Kimchi and rice together is sooo good!

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So that is going to wrap it up for this special food Recipe of Quick Gimbap: Korean Nori Seaweed Rolls. Thanks so much for reading. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!