Simple Way to Make Favorite Kimbap (Korean seaweed rice rolls)

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Before you jump to Kimbap (Korean seaweed rice rolls) recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Conserve Money In The Kitchen.

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A massive amount of electricity is consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is definitely clean, which means that the motor needs to work less often, will also save electricity.

As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. It is reasonably easy to live green, all things considered. It's concerning being functional, more often than not.

We hope you got insight from reading it, now let's go back to kimbap (korean seaweed rice rolls) recipe. To make kimbap (korean seaweed rice rolls) you only need 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Kimbap (Korean seaweed rice rolls):

1. Use 2.5 cups of cooked rice.
2. Provide 2 tbsp of sesame oil.
3. Use 2 tbsp of toasted sesame seeds.
4. Use 2.5 tsp of salt.
5. Get 1 of cucumber.
6. You need 1 of carrot.
7. Prepare 5 of long slices of pickled radish.
8. Provide 5 of long slices of luncheon meat/ham.
9. Take 5 of perilla leaves (optional).
10. You need 3 of large eggs.
11. Get 2 sheets of fish cake.
12. You need 5 of dried seaweed sheets.
13. Prepare 3 tbsp of olive oil.

Instructions to make Kimbap (Korean seaweed rice rolls):

1. Cut the carrot into small pieces. Oil the pan with 1 tbsp olive oil on medium heat, and lightly sauté the carrots..
2. Oil the pan with another tbsp of olive oil. Beat the eggs and make a flat omelette on the pan..
3. Oil the pan with another tbsp of olive oil. Cut the fish cake into thin, one-inch strips and lightly sauté them..
4. Slice the cucumber, pickled radish, eggs, and luncheon meat/ham into thin strips as shown below. Cut the perilla leaves in half, if using..
5. Add sesame oil, sesame seeds, and salt to the cooked rice and mix thoroughly..
6. Wrap a bamboo mat or a sheet of aluminum foil with a plastic wrap, and place a sheet of seaweed laver on top of the mat. Spread about 1/2 cup of rice evenly on the sheet, and lay all the ingredients at the bottom half of the sheet..
7. As if rolling a sleeping bag, carefully roll it up starting from the bottom, tucking the ingredients into the roll as you go. When a roll has been formed, squeeze gently for it to hold shape..
8. Slice it into bite-sized rolls. Enjoy!.

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