by Irfan Redzwan
INGREDIENTS FOR EASY KIMBAP (MAKES 4 ROLLS)
4 dried seaweed sheets (gim / sushi nori)
120g / 4.2 ounces spinach (regular or baby spinach)
2 eggs, beaten
1/2 carrot (120g / 4.2 ounces), julienned
2 to 4 imitation crab sticks (depending on the length), cut in half length ways
4 sticks of BBQ Kimbap ham, cut into long strips if you didn’t buy the pre-cut version (available at a Korean grocery store)
4 yellow radish pickle (danmuji), cut into long strips if you didn’t buy the pre-cut version (available at a Korean / Japanese grocery store)(optional)
12 strips seasoned edible burdock root (available at a Korean grocery store. You can buy the one that’s packaged together with yellow radish pickle like this picture. It’s also sold individually.)
2 1/2 cups cooked short grain rice
2 Tbsp sesame oil, divided
3/8 tsp fine sea salt (or more to taste), divided
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