This is my 1st ever korean kimbap which is made from a pile of sliced sausages, crab rolls, eggs, cucumber and pickle on a spread of rice and then rolled into a thing sheet of seaweed laver.
Level: Super Easy
1. *2 sheets of yaki nori (seaweed laver, mine is unseasoned, but you could use the seasoned one too)
2. *3-4 scoops of cooked rice mixed and seasoned well with
- adequate salt to taste
- dabs of sesame oil (in this case an approx. *2-3 tsp full)
- dabs of olive oil (in this case an approx. *2-3 tsp full)
- Sausages sliced into strips. (Cook via boil/steam/fry/grill, I fried)*(Mine is halal, but you can substitute with ham slices)
- Crab rolls sliced into strips. (Cook via boil/steam/fry/grill, I fried)
- Cucumbers, pitted, and mixed with adequate salt, leave to sit for 5 minutes and rinse off.
- Pickled radish sliced into strips. (I used korean pickled radish, yellow in colour)*(It has a sweet taste, but you can use a sour ones)
- *2 eggs beaten with adequate salt, and fried whole on a flat frying pan. Cut into strips.
- Place a sheet of yaki nori on a bamboo sushi roller, shiny side down.
- Place rice on the yaki nori to fill at least half of the total area of the yaki nori, and about less than a centimeter thick.(Too thick leads to kimbap bursting)
- Place fillings, *1 of each filling types.
- Roll it from the side with rice towards the another part without the rice but stop rolling at 80% before the end of the sheet.
- Place abit of rice along the edge of the yaki nori’s horizontal end, just enough so that the kimbap will stick as a whole and wont open midway. Roll till the end.
- Now roll it together with the bamboo sushi roller in squeeze from both ends to the middle as tightly as you can.
- Unwind and its ready to be sliced. (at least a *1 centimeter thick, too thin would ensue crumbling)
I found this recipe on the internet via youtube, but i forgot from who it was. Anyway, till i remember who it was, heres my heartiest gratitude for the amazing working recipe.
Since it is my 1st time making it, i had some unwanted problems that i encountered.
- I didnt pit(remove the seeds) the cucumbers, so when i salted it, it became too salty. (Pit and reduce salt)
- I made too much fillings for a two roll, so i ended up putting in more in another, which subsequently erupted from overload. (Stick to *1 strip for each type of filling)
- When i cut the kimbap, it crumbles easily, due to the too thin nature of the yaki nori. (Find a thicker yaki nori, also try seasoned ones)