EASY KIMBAP (KOREAN SUSHI ROLL)

Ingredients:

– 4 dried seaweed sheets (gim / sushi nori) – 120g / 4.2 ounces spinach (regular or baby spinach) – 2 eggs, beaten

Ingredients:

To prepare, julienne 1/2 carrot (120g / 4.2 ounces) and chop 2 to 4 imitation crab sticks in half lengthwise. 4 sticks of BBQ Kimbap ham, sliced into long strips if not pre-cut (available at Korean grocery stores)

Ingredients:

4 yellow radish pickle (danmuji), cut into long strips if not pre-cut (available at Korean/Japanese grocery stores) (optional) 12 strips seasoned edible burdock root (Korean grocery shop). As seen, it comes with yellow radish pickle. It's also sold separately.

Instructions:

1. Rinse spinach and blanch in 30–60 seconds. Run cold water over the spinach after draining. Squeeze spinach gently to remove excess water. Place spinach in a bowl. Stir in 1/8 tsp salt and 1/2 Tbsp sesame oil.

2. Preheat a skillet. A little cooking oil should be placed around the pan. Add the beaten egg and fry both sides well over medium heat. On a cutting board, cut the egg omelette into long strips.

3. Heat a pan over medium heat and softly sauté the carrots, crab sticks, and kimbap ham for 1 minute each. You can use these raw, but I prepare them first for my kimbap.

4. Combine cooked rice with 1/2 Tbsp sesame oil and 1/4 tsp fine sea salt (or more to taste) in a bowl. Mix well with a rice spatula.

Fry the egg to your liking and season with salt and pepper. Pour some sauce over the rice, then set the egg on top. 

6.File the seaweed with ingredients. Make cautious to use ingredients evenly to avoid shortages.Three burdock strips, one ham strip, and one crab stick should surround one yellow radish pickle at 1/3 of the seaweed. Then arrange egg strips, carrot sticks, and spinach. Roll the seaweed.Apply water to the step 6 gap if the seaweed doesn't stick. A few cooked rice grains can fill this gap. Roll the kimbap and set aside.

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