How to Prepare Award-winning Gimbap: Korean Nori Seaweed Rolls

Hello everybody, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, How to Prepare Homemade Gimbap: Korean Nori Seaweed Rolls. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Gimbap: Korean Nori Seaweed Rolls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gimbap: Korean Nori Seaweed Rolls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gimbap: Korean Nori Seaweed Rolls is 2 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 first prepare a few components. You can have Gimbap: Korean Nori Seaweed Rolls using 13 ingredients and 5 steps. Here is how you cook that.

I suddenly wanted to have some gimbap, so I tried making it. Well, all I did was to add ground meat to the filling of the sushi rolls I usually make, and use Korean nori seaweed instead of regular nori seaweed. You can use whatever fillings you like. You don't need sushi rice; regular (plain) rice is fine. The rolls are easier to make if you don't add too much filling. Leave a little space on each edge of the nori seaweed when spreading the rice on it - about 1 cm on the side near you, and 2.5 cm on the far side. This way the rolls will roll up better. For 2 rolls. Recipe by Okirakushufu

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

1. 2 rice bowls full Plain-cooked rice
2. 2 sheets ★ Toasted nori seaweed
3. 1 dash ★ Sesame oil
4. 1 dash ★ Salt
5. 100 grams △ Ground pork
6. 2 tbsp △ Yakiniku (Japanese BBQ) sauce
7. 1 ■ Egg
8. 1 dash ■ Salt
9. 2 ○ Shiitake mushrooms
10. 1 dash ○ Soy sauce
11. 4 slice Kamaboko (or imitation crab stick)
12. 2 bunches Mizuna greens
13. 1 Toasted white sesame seeds

Steps to make to make Gimbap: Korean Nori Seaweed Rolls

1. Cook the △ ground pork in the yakiniku sauce. Add salt to the ■ egg, Heat some oil in a frying pan and make scrambled eggs. Blanch the mizuna greens in boiling salted water. Slice the ○ shiitake mushrooms, put into a bowl with a little soy sauce, cover with plastic wrap and microwave for 15 seconds. Leave as-is to cool.
2. Place a sheet of nori seawed on a sushi mat with the non-shiny (rough) side up. Drizzle on some sesame oil and spread it all around using a piece of paper towel. Sprinkle with salt. Spread about 1 bowlful of rice over the nori, and sprinkle on some white sesame seeds.
3. Add the prepared fillings from Step 2. Leave a gap in the front and back to make it easier to roll up the roll.
4. Pick up the front end of the sushi mat and push it over the filling towards the center in one motion and press. Then keep on rolling without hesitation. The roll looks like this. Some of the filling may be sticking out from the sides, so just push them back in gently and tidy up the roll.
5. If you cut the roll with the seam side down, the slices will be nicer looking. Wipe the knife each time you make a cut with a moistened kitchen towel - this way the slices are less likely to fall apart. Cut to whatever thickness you like and enjoy.

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