A delicious Korean dish made with rice and various fillings rolled in seaweed.
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Cook the rice according to package instructions and let it cool.
In a bowl, mix the schezwan sauce with mayo to prepare the spicy mayo.
Prepare the dipping sauce by mixing soya sauce, water, sugar, and oyster sauce in a small bowl.
Lay the nori sheet on a flat surface.
Spread a layer of rice evenly over the nori, leaving some space at the edges.
Add the fried egg, lettuce, and a drizzle of spicy mayo on top of the rice.
Roll the nori tightly, using water at the edge to seal the roll.
Make sure to roll the kimbap tightly for better texture.
Applying water at the edge of the nori helps it stick better.
Can I use other fillings for kimbap?
Yes, you can use various fillings such as vegetables, meat, or tofu.
Is kimbap gluten-free?
Kimbap can be gluten-free if you use gluten-free soy sauce.
How long can I store kimbap?
Kimbap is best eaten fresh, but you can store it in the refrigerator for up to a day.
Can I make kimbap vegan?
Yes, you can substitute the egg with tofu or additional vegetables.
What can I serve with kimbap?
Kimbap is often served with pickled radish or a dipping sauce.
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