How to make kimbap?

We often see kimbap as a delicacy in Korean dramas. As for kimbap, you can make it according to your own taste and preference. Can you make kimbap? Now I will tell you the steps of making kimbap. How to make kimbap:

1. Prepare materials

Rice, carrots, ham, pork floss, seasoned radish, sushi vinegar, tomato sauce, salad dressing, bamboo curtain. Disposable gloves, eggs, seaweed, white sesame seeds, sesame oil, and meat floss.

2. Northeast pearl rice is generally used for rice. After the rice is cooled until warm, add a little sesame oil, white sesame seeds, and fine salt and stir evenly.

3. Add a little salt to the eggs, beat them, put them into the pan and spread them into egg cakes, then remove from the pan and cut into thin strips; peel the cucumber and cut into thin strips; cut the yellow radish into thin strips; cut Shuanghui pork sausage into thin strips and add Pan fry it. (You can also add tuna, kimchi, etc. according to personal taste.) Spread a piece of seaweed flat, and then spread the rice mixed with sesame oil evenly on top of the seaweed. It should be noted that the rice should not be spread too thick. In addition, keep it away from yourself. Leave about 1cm of space on the far side.

4. Make a circle first and roll in all the materials. Then compact it firmly and roll it forward again. It should be noted that when there is no roller blind, both hands must be evenly pressed, so that the seaweed rice produced will be even and beautiful.

5. After it is done, place the notch at the bottom, sprinkle with a little sesame seeds and slice it. Don't cut the slices too small as they will fall apart easily. In addition, you can dip some water or oil on the knife to make it easier to cut.

6. Squeeze on salad dressing and ketchup and serve. What is the difference between kimbap and sushi:

1. Appearance

Japanese sushi has a variety of shapes. It is not necessarily rolled with seaweed, but can be made with fresh salmon. Or cuttlefish or fish eggs, wrapped with rice into a round or rectangular shape. The Japanese call it SUSHI.

2. Taste

The taste of Japanese sushi is more diverse, mainly based on the combination of materials. And when eating it, it is often served with green mustard and Japanese soy sauce.

Korean kimbap has a sweet taste with a light sesame oil aroma. No auxiliary seasoning is required when eating, and it is usually served with egg drop soup.

3. Ingredients

The rice used in Japanese sushi is to steam glutinous rice and rice in a ratio of 1:5, and then mix the rice and sushi vinegar in a ratio of 6: :1 ratio. The ingredients of sushi generally include salmon, tuna, yellowtail, snapper, mackerel and other sashimi; cuttlefish, octopus, shrimp, eel, fish roe, sea urchin, arctic shell and other shellfish; pickled radish, pickled radish, etc. Plums, natto, cucumber, fried tofu, and red meats such as beef, horsemeat, and ham, as well as fried eggs, raw quail eggs, etc. The basic ingredients of sushi tend to be "fresh".

The rice used in Korean kimbap is pure rice. During the production process, the rice is mixed with sesame seeds and sesame oil. Gimbap is a cooked dish filled with various dishes such as eggs, carrots, spinach, carrots, pork floss and other basic ingredients. There are not as many changes in form as sushi.

So there is a certain difference between sushi and kimbap, friends, don’t confuse them! And kimbap is so delicious, hurry up and try it with me teaching you how to make kimbap!