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Whether you are a college student simply starting your very own culinary experiments or an experienced cook with lots of supper parties under your belt, there is constantly something new to learn more about cooking. We hope these Kimbap (Korean-style Sushi Rolls) recipe and tips can help you in your kitchen tonight, and get used to magnificent home-cooked dishes.

Use sheets ■ Nori seaweed.
Provide ■ Sesame oil.
You need serving ◇ Plain steamed rice.
Provide ◇ Sesame oil.
Provide ◇ Salt.
Use ◇ White sesame seeds.
Use ◆ Egg.
Prepare ◆ Salt.
You need to prepare Carrot.
Prepare Spinach.
You need Takuwan (yellow pickled radish).
Prepare Minced meat.
You need to prepare Sesame oil.
Use Bottled yakiniku sauce.
Use Salt yakiniku sauce.

Short Tips:

- In order to make the procedure of cooking much easier, you need to take to time to make huge amounts of meat or vegetable stock and also shop it in the freezer. Not just is making your own stock cheaper than buying it from a retailer, but it makes it easy to maintain a big supply available. Merely ice up the supply in little and also clearly identified parts and afterwards take out what you need when you require it!

Cut the nori in half. Apply a thin coat of sesame oil to each side and heat lightly (or use Korean nori if available)..
Beat an egg, season with salt, and make a flat pancake. Cut into 5 mm strips..
Julienne the carrots to 5 mm thickness. Boil and mix with salt yakiniku sauce (normal yakiniku sauce is fine)..
Blanch the spinach, squeeze out the water, and mix with the yakiniku sauce..
Julienne the takuwan pickles into 5 mm thickness..
Brown the beef in sesame oil. Flavor with yakiniku sauce..
Add sesame oil, salt, and white sesame seeds to warm rice and mix..
Spread the nori on a sushi mat (outer side facing down). Spread a thin layer of rice. Leave the top 1.5 cm uncovered. Make sure the bottom is well-covered..
Center the meat..
On top of the meat, layer with the eggs, spinach (excess liquid squeezed out), carrots and takuwan (one stick each)..
Start rolling from the bottom. Squeezing with both hands, roll from edge to edge, like this picture. Here, I'm squeezing lightly..
Roll in the leftover nori edge. Place that edge on the bottom..
Once the roll is secured, slice into whatever thickness you like..

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