Easiest Way to Make Award-winning Gimbap Korean style rice roll

Hello everybody, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Steps to Make Homemade Gimbap Korean style rice roll. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Gimbap Korean style rice roll, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gimbap Korean style rice roll delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gimbap Korean style rice roll is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gimbap Korean style rice roll estimated approx 30 mins.

To begin with this recipe, we must prepare a few ingredients. You can cook Gimbap Korean style rice roll using 10 ingredients and 8 steps. Here is how you can achieve that.

My son's favorite food.

Ingredients and spices that need to be Get to make Gimbap Korean style rice roll:

1. 3 cup Cooked rice
2. 3 Yakinori seaweed sheet
3. 100 g chopped beef
4. 1/2 thinly sliced carrot
5. 1 bunch boiled spinach
6. 1 piece grated garlic
7. 2 tbs Chinese soup stock paste
8. 2 tbs grind sesami
9. 2 tbs Yakiniku sauce
10. Sesami oil

Instructions to make to make Gimbap Korean style rice roll

1. Boil water in a pot and cook the spinach only 30sec. Put into the cold water soon, and squeese out the water.Cut 3cm and mix with half of grated garlic, grind sesami and chinese soup stock paste.
2. Cut the cartot and into the microwave for 2 or 3mins. mix with half of grated garlic, grind sesami and chinese soup stock paste.
3. The beef marinates in the Yakiniku sauce for 30mins and stir fly.
4. Place the Yakinori seaweed sheet on a Bamboo mat and place about 1cup rice on top of it.(covering 2/3rds of the seaweed).
5. Place the beef, cartot and spinach on top of the rice.Slowly roll while pressing.
6. Brush sesami oil outside of seaweed.
7. Cut off the edges and slice into 2cm width pieces.
8. Enjoy!

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