How to make Korean BBQ and kimbap at home

Lamb, beef brisket, beef ribs, bacon, etc. can be grilled and eaten.

How to make kimbap?

Now let’s introduce the necessary ingredients for making kimbap: One rice and one pot. Don’t make it too hot, it will burn your hands, and don’t make it too cold or hard. It’s delicious (you can mix it with rice, glutinous rice, etc. and it will taste more delicious when cooked) 2. Several sheets of Korean seaweed (it’s the kind of thin, large and large ones. There are a lot of them in Korea, but it’s hard to find them in China if you can’t buy them! ) The most authentic way to add three sausages is to add this, but you can also add meat floss or sausage according to your own taste~~ Four eggs must be used in moderation and not to be wasted - in fact, I like to eat five fried eggs, one to two carrots and It is paired with Japanese pickled radish---too salty---I suggest you omit it if you can't buy it. It's not delicious anyway. 6. Fresh green spinach is a must, whether you like it or not, just like me, I don't at all. If you like carrots, you must add them~~ Only in this way can you eat authentic kimbap. Add a little salt, white sesame, and sesame oil. Steps to make kimbap: 1. First, put salt, white sesame, and fragrant sesame oil into the warm rice. It is best. Mix evenly with your hands and set aside to dry. Beat the two eggs, add a little salt to taste, fry them in a pan until they form egg skins, then cut them into long strips~~~ While the oil pan is still hot, fry the ham and carrots cut into strips. When frying, be sure to pay attention to the heat so that it doesn't burn or become hard and undercooked. 3. Everything is ready. Start wrapping. Take out two sheets of seaweed and spread the rice thinly. Pour three-quarters of the rice on top. Use your hands to spread the four-quarters of seaweed. Don't press too hard on each corner of three-thirds of the rice to make it flat. It won't look good~~ Then put the egg strips, carrot strips, ham strips, spinach in order, and finally the Japanese pickled radish. Roll up the four pieces of seaweed, and be sure to roll it tightly. This is the most important thing, because if it is not rolled tightly, it will loosen when you cut it. 5. Finally, use a knife to cut the rolled kimbap into 1.5cm pieces. How to make Korean kimbap*Rice 4 Bowl (if it is hot) (if you have several kinds of rice at home, you can mix it with rice, glutinous rice, etc., it will taste more delicious) * 4 sheets of seaweed (thin pieces, not the kind used for soup) , if you buy the wrong one, you can only make seaweed soup) * 1/2 bowl of meat floss (you can change it to the delicious one you like, I like sausage or crispy sausage) * 3 eggs (used to make egg skin , the same as other delicious fillings, don’t add if you don’t like eggs) * 4 long strips of carrots (can also be cucumber) * 3 tablespoons each of sugar and white vinegar * a little salt Steps: 1. Put in hot rice Add the appropriate amount of sugar, white vinegar, and salt, then stir and stir until evenly mixed, and set aside to dry. (If you have the trouble, you can skip mixing these and just enjoy the flavor of the filling) 2. Beat the eggs, add a little salt to taste, fry them in a pan until they form egg skins, cut them into rectangular shapes, and then cut them into long strips. It’s actually just strips of egg skin) 3. Bake the seaweed in the microwave for half a minute. It doesn’t matter if there is no microwave in the dormitory, so I just take it out of the bag and wrap it. The difference between the two is that they have different requirements for rice. The baked seaweed wraps the cooled rice. The rice that is wrapped directly has only been left to dry for a while and is not too hot. 4. Then spread out the seaweed, pour the rice on top, flatten it with a spoon, and stick it on top of the seaweed. Then put strips of your favorite vegetables and meats, and then roll up the seaweed. Be sure to roll it tightly. If you want to eat it, Roll it up as much as you like, then use a knife to cut it into 1.5cm pieces. 1.5cm is easy to eat. If you want to eat more in one bite, you can cut it thicker. After the kimbap is ready, you can also dip it with green jelly and moss. Japanese soy sauce.

You are welcome to continue to ask questions, I hope I can help you!