Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, 3 different kimbaps (korean seaweed rolls). One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

3 Different Kimbaps (Korean Seaweed Rolls) is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. 3 Different Kimbaps (Korean Seaweed Rolls) is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook 3 different kimbaps (korean seaweed rolls) using 11 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make 3 Different Kimbaps (Korean Seaweed Rolls):

1. Make ready 520 grams Hot cooked white rice
2. Take 3 bunches Spinach namul
3. Prepare 1/2 Carrot namul
4. Get 3 Takuan (yellow pickled daikon)
5. Get 1 enough for 3 rolls Tamagoyaki
6. Prepare 1 Fish sausage
7. Make ready 1 Aburaage
8. Make ready 150 grams Minced pork
9. Make ready 1 tsp Sukiyaki sauce
10. Get 1 dash Gochujang
11. Take 3 sheets Nori seaweed

Instructions to make 3 Different Kimbaps (Korean Seaweed Rolls):

1. Microwave the spinach and carrot in a microwavable plastic bag. Blot off the excess water with a paper towel. Season with the ☆ ingredients to prepare the namul.
2. Make the tamagoyaki with egg, salt, pepper and Dashida in a pan.
3. Stir-fry the minced pork in a pan. Season with the sukiyaki sauce and gochujang to make bulgogi.
4. Cut the filling ingredients into the same length and narrow width. Do not cut the spinach!
5. Mix the salt, pepper, sesame oil and sesame seeds into the cooked rice., then spread a layer of rice onto the seaweed.
6. Lay the filling ingredients on top of the rice (leaving space at the ends as shown). Roll them up with a sushi mat.
7. How to make a nude kimbap with the rice outside: After spreading the rice on the seaweed, sprinkle a generous layer of sesame seeds over the rice and cover with plastic wrap.
8. Flip it over so that the seaweed side faces upward. Place fillings on top of the seaweed and roll with the sushi mat, keeping the plastic wrap over the rice, (and removing it as you roll). Sprinkle more sesame seeds over the rice to prevent sticking.
9. To slice neatly, use a well-sharpened knife and wet it with water after each cut.
10. I made regular kimbap for the children, a spicy meat bulgogi kimbap, and one nude kimbap with the rice on the outside.
11. Ready to serve and ENJOY!

So that’s going to wrap it up for this special food 3 different kimbaps (korean seaweed rolls) recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!