Gimbap(Korean Rice Roll)

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Gimbap(Korean Rice Roll)

Description

Cooking Time

Preparation Time :25 Min

Cook Time : 15 Min

Total Time : 40 Min

Ingredients

Serves : 6
  • Cooked sticky rice or any flagrant indian cooked rice 2 cups


  • Carrot 1/2 juliend


  • Cucumber 1/2 juliened


  • Eggs 3


  • Oil 2 tsp


  • Spinach leaves 8


  • Vinegar 1 tsp


  • Salt 2 pinch 1 tsp


  • Roasted sesame oil 1 Tbsp


  • Black pepper 1 tsp


  • Nori sheets 4


  • For dip- Roasted sesame oil 1 Tbsp


  • Hot red chillies 4


  • Sugar 1/2 tsp


  • Salt 1/4 tsp


  • Roasted sesame seeds 1 Tbsp


  • Salt 1 pinch

Directions

  • Apply some salt and vinegar to carrots, cucumber, spinach leaves and keep it for 10 minutes.
  • In a warm pan just dry cucumber and carrots for few seconds.
  • Same way blanch spinach leaves.
  • In a same pan add 1 tsp oil and add 2 beaten eggs with black pepper in it.
  • Roll egg omlet and keep in the pan it self,in same pan add 1 tsp oil and add another beaten egg with black pepper.
  • Make again roll and cut it thick narrow strips.
  • Arrange all the stuff.
  • On a warm pan just heat the nori sheet for a second.
  • Add 2 tsp salt and roasted sesame oil in cooked sticky rice.
  • Now on a sushi mat place heated nori sheet and arrange rice upto 3/4th of the sheet.
  • Arrange cucumber, carrot, spinach,and egg strips on a rice.
  • Now roll gently,just press a little pressure and roll up to the end.
  • Prepare all the roll same way.
  • While cutting Gimbap,deep knife into water for easily cut.
  • For dip,heat roasted sesame oil in a small pan and add hot red chillies in to it.
  • After 5 minutes remove red chillies from oil,and transfer oil into a small bowl.
  • Now add 1 pinch of salt,sugar roasted sesame seeds and mix it.
  • Gimbap is ready!!
  • Serves with red chill dip....