Seaweed Rice Rolls (Kimbap)

Name: Seaweed Rice Rolls (Kimbap)
Total time: 1 h
Ingredients: 3 parts Rice; 1 part Glutinous rice; 1 tbsp Salt; 1-3 tbsp Sugar; 5 tbsp White vinegar; 1 unit Egg; 1/2 Carrot; To taste Pork floss; As needed Cooking oil; As needed Sesame oil; As needed Nori sheets; To taste Salad dressing

A delicious and popular Korean-style dish made with rice mixed with glutinous rice and seasoned with vinegar, wrapped with seaweed, egg, carrots, and pork floss.

1h 0m

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This Seaweed Rice Roll recipe features a flavorful mix of regular rice and glutinous rice seasoned with a homemade sushi vinegar. The rolls are packed with savory ingredients like pan-fried egg strips, soft carrots, and pork floss, making it a perfect lunch or snack.

Ingredients

Rice 3 parts

Glutinous rice 1 part

Salt 1 tbsp

Sugar 1-3 tbsp

White vinegar 5 tbsp

Egg 1 unit

Carrot 1/2

Pork floss To taste

Cooking oil As needed

Sesame oil As needed

Nori sheets As needed

Salad dressing To taste

Instructions

Step 1

Combine rice and glutinous rice in a 3:1 ratio. Add the normal amount of water for cooking rice and cook.

Step 2

Prepare the sushi vinegar: Mix 1 spoon of salt, 1 spoon of sugar (or 3 spoons for a sweeter taste), and 5 spoons of white vinegar. Place the mixture in a pot and heat over water until dissolved. Let it cool for later use.

Step 3

Once the rice is cooked, add the vinegar mixture while the rice is still hot and mix well.

Step 4

Beat one egg with a small amount of water and salt until well mixed.

Step 5

Heat a flat pan, brush a little oil, then turn off the heat. Pour in the egg mixture and quickly swirl the pan to spread it thin. Turn to low heat to fry slowly. Fry until the edges puff up, then flip and continue frying until nice brown spots appear. Remove from the pan.

Step 6

Let the egg cool down, then cut it into strips and set aside.

Step 7

Brush a small amount of oil in the pan again and stir-fry the carrot strips until soft. Remove and set aside.

Step 8

Lay out the bamboo mat and cover it with a layer of plastic wrap. Place a sheet of seaweed on top. Use a spoon dipped in sesame oil to spread the rice evenly over the seaweed.

Step 9

Layer the carrot strips, egg strips, and pork floss on top of the rice.

Step 10

Roll it up tightly. You can eat it immediately.

Step 11

Wipe the knife clean after every cut to ensure neat slices.

Step 12

Pack the rolls into a box and squeeze salad dressing over them.

Step 13

Sprinkle with pork floss and enjoy.