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Preparation
20 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Ingredients for Korean Kimbap Serves 2 people
Rice 125 gr (1.5 rice bowls) Seaweed 4 sheets Cucumber 2 pieces Carrot 1 root Sausages 5 sticks Chicken eggs 3 eggs Fish sauce 1 teaspoon Seasoning powder 1 teaspoon Green onions 3 stalks Chili sauce a little Mayonnaise a little
Implementation Tools
How to Choose Delicious Ingredients
How to Choose Good Rice for Making Kimbap
- It is best to choose new rice, with a light fragrant smell, even, round, and glossy grains.
- Avoid rice that is broken, crushed, or has yellow or black colors as this indicates spoiled rice that has been stored for too long, with a musty or strange smell.
- Do not choose rice that is overly white or has a milky appearance, as it may be bleached or overly polished, causing the outer bran layer to be lost.
How to Choose Fresh, Non-Bitter Cucumbers
- Choose cucumbers that are bright green, straight, and not or slightly curved. Cucumbers that are elongated and of uniform size are the type with a solid core, which will be crisper and tastier than short and round cucumbers.
- Opt for those with smooth skin, free of bumps.
- Do not buy cucumbers with bruises or yellow spots.
- Avoid cucumbers that are swollen, large in the middle, or have a large head and a small tail (and vice versa) as these indicate old cucumbers, with many seeds, hard, and not tasty.
- If you accidentally buy bitter cucumbers, you can peel them to remove the bitter taste.
How to Choose Fresh Carrots
- Fresh and delicious carrots have a moderate size, straight and elongated shape towards the tail, smooth skin, feel firm in hand, and slightly hard.
- Choose carrots that are bright, dark orange, with green leaves still fresh and tightly attached to the root.
- Avoid carrots with wilted, bruised tops, damaged, slimy body, or showing bruises, which feel soft when pressed.
- Do not choose overly large carrots with thick, large leaves and stems at the base and shoulders as these are older carrots, which will have more fiber and fewer nutrients.
How to choose fresh and delicious chicken eggs
- Egg color: Industrial chicken eggs have a dark brown shell, uniform color, without cracks or black spots. For local chicken eggs, you should not rely on color to choose because depending on the type of egg, the shell can have different colors.
- Touch test: Fresh eggs have a shell that feels slightly rough and bumpy when held. Old eggs will feel smooth and shiny.
- Shake the egg: Bring the egg close to your ear and shake it gently; the longer the egg has been stored, the more movement you will feel.
- Light test: When held under a light bulb or sunlight, if the air cell is small, the yolk is centered with a pink or orange color, and the white is clear, it is a fresh egg. Conversely, a large air cell, dark red yolk with speckles indicates an old egg.
Where to buy dried seaweed?
- When buying dried seaweed, you need to choose brands with clear labels, production places, valid expiration dates, and sealed packaging.
- You can find dried seaweed at Bách Hóa XANH supermarkets nationwide or on the e-commerce site bachhoaxanh.com.
-800x450-16.jpg "How to Make Authentic Korean Kimbap Easily at Home 2")
How to prepare Korean Kimbap
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Prepare the ingredients
First, peel the carrots, wash them clean, cut them in half, and slice them.
Next, boil the carrots for 15 minutes.
Once the carrots are cooked, cut them into thin long strips.
Peel the cucumber, wash it clean, and cut it into thin long strips equivalent to the carrots.
Sausages should also be cut into long strips.
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Cook rice and fry eggs
Wash the rice thoroughly and put it in the rice cooker to cook.
Once the rice is cooked, scoop it into a bowl and fluff it up.
Crack the eggs into a bowl, add 1 teaspoon of fish sauce, 1 teaspoon of seasoning, chopped green onions, then fry until cooked into thin layers and cut into strips about 1/2 finger width.
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Roll the kimbap
For the rolling step, lay the seaweed on a plate, then spread the rice evenly over the seaweed.
Next, place the eggs, sausages, cucumber, and carrot on the rice and roll tightly.
Tip: You can roll the kimbap by hand or use a bamboo mat for easier rolling.After rolling, cut the kimbap into bite-sized pieces.
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Final Product
So we have completed the delicious Korean kimbap.
Kimbap is visually appealing with many colors from seaweed, rice, and various vegetables. Kimbap has a fragrant rice smell, crunchy vegetables, fried eggs, and savory sausages. The dish will taste even better when paired with chili sauce and mayonnaise, surely adding variety to your daily menu.
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With just a few simple steps, you can easily have a Korean kimbap to treat your family. Wish you success in making this dish!
*Source of images and recipes shared from Facebook: Ni Diệu
