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Kimbap (Korean Rice Roll)

Light Meals or Snacks

Have a taste of Korean flavour with just several steps.

  • Preparation Time
    Preparation Time
    20min
  • Cooking Time
    Cooking Time
    5min
  • Servings
    Servings
    2

Ingredients

  • 4 sheets dried seaweed
  • 2 cups cooked rice (in warm temperature)
  • 2 teaspoons sesame oil
  • 2 teaspoons salt

For The Filling:

  • 1 carrot, julienned
  • 200g green peas
  • 2 eggs
  • 50g lean beef or luncheon meat
  • 20g spinach, parboiled
  • 10g pickled radish

Cooking Method

In a mixing bowl, mix rice with sesame oil and salt, cover with plastic wrap for later use (to prevent it from getting dry).
1. In a mixing bowl, mix rice with sesame oil and salt, cover with plastic wrap for later use (to prevent it from getting dry).
Whisk the eggs and fry in a pan until cooked.
2. Whisk the eggs and fry in a pan until cooked.
Fry carrots until soft, set aside for later use.
3. Fry carrots until soft, set aside for later use.
Fry beef until golden and season with salt and pepper. Cut into strips (or replace beef with luncheon meat, fry until golden and cut into strips).
4. Fry beef until golden and season with salt and pepper. Cut into strips (or replace beef with luncheon meat, fry until golden and cut into strips).
Cook spinaches for 30 seconds and then cool in cold water. Drain and squeeze out excess water.
5. Cook spinaches for 30 seconds and then cool in cold water. Drain and squeeze out excess water.
Place dried seaweed on sushi mat.
6. Place dried seaweed on sushi mat.
Spread from bottom 1/2 cup of rice onto 2/3 of the seaweed. Put in fillings.
7. Spread from bottom 1/2 cup of rice onto 2/3 of the seaweed. Put in fillings.
Roll the mat from the bottom, hold the mat and ingredients inside tightly while rolling.
8. Roll the mat from the bottom, hold the mat and ingredients inside tightly while rolling.
Roll until the end of the dried seaweed. Moist the edge of the dried seaweed to stick it to the roll.
9. Roll until the end of the dried seaweed. Moist the edge of the dried seaweed to stick it to the roll.
Set aside and repeat the above steps to prepare more rice rolls. Cut each roll to 8 pieces to serve.
10. Set aside and repeat the above steps to prepare more rice rolls. Cut each roll to 8 pieces to serve.