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Kimbap is a traditional Korean dish that resembles sushi but uses rice and vegetables wrapped in dried laver seaweed (nori). It’s known for its vibrant flavors and colorful layers.
Ingredients:
- 2 cups short-grain rice
- 1/4 cup water
- 1 teaspoon salt
- 50 grams carrots, julienned
- 30 grams kimchi, roughly chopped
- 6 sheets of dried laver seaweed (nori)
- 1 cucumber, sliced into thin rounds
- 2 tablespoons sesame oil
Instructions:
- Prepare the Rice:
- Rinse 2 cups of short-grain rice under cold water until the water runs clear.
- Place the rinsed rice in a pot and add 1/4 cup of water and 1 teaspoon of salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed. Let it sit for 10 minutes before fluffing.
- Prepare the Vegetables:
- Julienne the carrots into thin strips.
- Chop the kimchi roughly into small pieces.
- Assemble Kimbap:
- Place a sheet of nori on a bamboo sushi mat or a clean, flat surface.
- Spread 1/2 cup of cooked rice evenly over the center third of the nori, leaving about an inch at each end unadorned.
- Arrange a layer of cucumber slices and kimchi strips down the middle of the rice.
- Rolling:
- Starting from one long edge, tightly roll up the ingredients using the bamboo mat to help you maintain control over the roll.
- Apply a thin line of sesame oil along the unrolled edges to seal the roll shut as you continue rolling firmly but gently.
- Cut and Serve:
- Once rolled, use a sharp knife to cut the kimbap into bite-sized pieces before serving.
Enjoy your homemade Kimbap! This dish is perfect for a quick and healthy snack or lunch.
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Negative prompt
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