Korean kimbap

Overview

How to cook Korean kimbap at home

Wash, peel and shred the carrots.
Place the shredded carrots in a bowl, sprinkle with half a teaspoon of salt, and mix well.
Add water to the pot and bring to a boil, add spinach and blanch, remove and squeeze out the water.
Add half a teaspoon of salt and minced garlic and mix well.
Beat the eggs well.
Add a little oil to the pan and spread the egg liquid into an egg pancake.
Cut the egg pancake into long strips.
Squeeze out the water from the shredded carrots, add them to the pot and stir-fry until cooked.
Korean pickled radish and luncheon meat cut into strips.
Add half a teaspoon of salt and sesame oil to the cooked rice, stir well and let cool.
Spread the rice evenly over the roasted nori.
Then put all the ingredients on the rice, roll it into rolls and cut into pieces.