Korean Roll (Kim Bab)

Recipe by
Total Time:
45-60 minutes
Serves:6
Rated : 3 Stars
3
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Asian Recipe
Technique: Saute Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Healthy Semiya Biryani, Best Egg Capsicum Rice, Easy Peas and Prawns Fried rice

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3

Ingredients

  • 2 cups - Rice
  • 5 - Roasted sea laver sheets
  • 2 - eggs
  • 1 big - Carrot
  • Yellow pickled radish/ any pickle
  • 1 cup - Chopped kimchi (optional)
  • 1/2 cup - Ground Beef
  • 1 - Cucumber
  • Cheese (optional)
  • Salt to taste
  • Vinegar tsp- 1
  • Sesame seeds - 1 tsp
  • Rice wine - 1 cup
  • Ground black pepper- tsp
  • Oil as per taste
  • Rice Seasoning for 2:
  • Sesame seed oil sp- 1 tbsp
  • Salt to taste
  • Sesame seeds- 1 tbsp
  • Soy sauce - 2 tbsp
  • 1- Bamboo roll mat.

How to Make Korean Roll (Kim Bab)

  • Cook rice with a little less water than usual and keep aside.
  • Whip the eggs with salt and black pepper.
  • Fry it in a wok. Then cut it into long, 1/3 inch thick strips.
  • Cut the carrot and cucumber into thin strips.
  • Cook carrot strips in a wok with oil.
  • Soak cucumber in salt and vinegar water for 20 mins .
  • Add 1/2 tsp soy sauce, ground black pepper, sugar, 1 tsp of rice wine, sesame seeds onto the chopped kimchi and mix well.
  • Stir ground beef on a skillet over high heat with salt, black pepper, 1/2 tbsp of rice wine and sesame seeds until soft and dry.
  • Cut the cheese and yellow pickled radish into thin strips.
  • Add the rice seasoning in rice and mix well. Keep it aside until warm.
  • Place a sheet of sea laver over a bamboo mat.
  • Spread the rice thinly, up to 2/3 of the sea laver. Leave 1/3 of the space free.
  • Place carrot, cucumber, egg, yellow pickled radish strips in the middle of the spread rice.
  • Place the remaining ingredients on 1/3 part of the sea laver.
  • Roll the sea laver firmly with the mat.
  • Cut the roll into 1/2 inch thick kim bab pieces with a sharp knife.