[Easy Korean Recipes in Tagalog] KIMBAP (The basic on how to make Korean Rice Roll)

pickled radish

🥗Healthier: fresh radish

💰Cheaper: carrot strips

Fresh radish adds crunch without added sugar.

seaweed sheets

🥗Healthier: soy paper

💰Cheaper: nori

Soy paper is lower in sodium.

beef

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna provides protein at a lower cost.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers healthier fats.

Prepare ingredients by slicing vegetables and fish cake.

Marinate fish cake with rock salt for 5-10 minutes.

Peel and slice carrots thinly or use a grater.

Scramble 2 eggs with a sprinkle of salt and cook until set.

Stir-fry carrots in a little oil until they become soft and slightly transparent.

Prepare cucumber by slicing and setting aside.

Season cooked rice with 1/4 teaspoon salt, 1/2 tablespoon sesame seeds, and 1/2 tablespoon sesame oil, mixing gently without smashing the rice.

Lay a seaweed sheet shiny side down on a bamboo mat.

Spread a baseball-sized portion of seasoned rice evenly over the seaweed, leaving a border.

Arrange pickled radish, carrots, cucumber, fish cake, and crab meat on top of the rice.

Roll the bamboo mat away from you, pressing gently to form a tight roll.

Seal the edge of the seaweed with a little water.

Slice the roll into bite-sized pieces with a sharp knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens