How to make
First, prepare the vegetables - potato, beetroot and carrot, by peeling them and cutting them into medium thin strips. Mix them with spices according to taste - Himalayan salt, ground black pepper, curry, cumin and sunflower oil.
In a tray lined with baking paper, arrange the strips at a small distance from each other and roast at 390°F (200°C) for about 20 minutes, until the vegetables soften on the inside and a golden crust appears on the outside.
Divide the egg into 2 bowls - egg white and yolk, mix each one vigorously with a fork. In a heated pan with a little sunflower oil, spread the beaten egg white so that you get a medium-sized thin pancake.
After it is lightly golden on both sides, add a little salt with a salt shaker and remove from the pan. Pour a little more sunflower oil into the pan, if necessary and make a mini pancake from the yolk in the same way.
After the two egg pancakes are done, cut them into strips. The pickle is also cut into strips.
Spread 1 sheet of Korean Nori seaweed on a bamboo mat. Spread on it an even thin layer about 1 cm of rice (boiled in a rice cooker), leaving about 1 cm of the sheet without rice on the two shorter ends.
We have measured the amount of boiled rice with a teacup with a capacity of 250 ml of water. If necessary, season the rice with salt a little and begin to arrange - at the beginning of the shorter side, but a little further - on top of each other, the different types of strips of roasted vegetables - pickles and egg white and yellow strips.
We don't need to use the whole amount of the prepared ingredients. It's nice for the kimbap to have a rich filling, but we still need to be able to roll it.
Gradually and carefully roll it up, using the bamboo mat to press the roll so that the ingredients stick together and we get a tight round roll.
Spread the roll on top with a few drops of sesame or sunflower oil. Also grease the sharp knife a little, which we will use to cut with. Cut the kimbap roll into circles (about 1.5 cm thick) - to make it like sushi.
After each slice, wash the knife and lightly grease it again before continuing.
We arrange them on a suitable plate and serve them freshly prepared, as they are always the tastiest and most aromatic that way.
Colorful Kimbap with Roasted Vegetables - an interesting combination of flavors, adding Asian variety to the daily menu!
Wonderfully delicious!
