Korean kimbap

Rice 5 bowls	Eggs 3 pieces
Crab stick Appropriate amount	Ham (luncheon meat) 200g
Pork floss Appropriate amount	Korean salted radish Appropriate amount
Sushi vinegar 5 tablespoons	Laver 5 pictures

How to make Korean kimbap

Step 1

Boil the rice until it comes to room temperature, then add the sushi vinegar.

Step 2

Beat the eggs and add salt to taste. Fry into an omelette shape and cut into long strips.

Step 3

Cut the ham into slices and fry until lightly browned on both sides. Slightly fry the crab sticks, and fry them until they are slightly burnt. It tastes better this way.

Step 4

Spread the rice on the seaweed, compact it slightly, and then put the ingredients on top as you like. Seasonings such as tomato sauce can be added.

Step 5

Finally roll it up. When cutting, put some water on the blade surface to make it easier to cut. Then you can make it the night before, put it in a crisper and put it in the refrigerator. When you want to eat it the next day, just heat it up and eat it. (Because the rice will be harder if left in the refrigerator overnight, it needs to be heated. The rice will become softer and more delicious. Korean kimbap cooking tips

This recipe can make 5 homemade kimbap rice