How to make
To make this Korean kimbap, first make the omelet. Beat the 2 eggs in a bowl, add the grated carrot and very finely chopped onion and spring onions. Season with fine Himalayan salt, 2-3 pinches of turmeric and 3 pinches of ground black pepper. Mix all the ingredients for the omelet with a fork.
Heat 1-2 tbsp. sunflower oil in a large ceramic pan (with a non-stick coating) and pour the egg mixture, by spreading it like a pancake.
Wait for it to fry on the bottom and then, from one end, start to roll a tight roll using a spatula or a silicone stirrer. After wrapping it, fry it in the pan on all sides until golden, so that the eggs do not remain raw on the inside.
On a bamboo mat, place a sheet of seaweed – Nori, smooth side down. Spread 1 cup of boiled rice (in a rice cooker) evenly on it (optionally mixed with a little sesame oil and rice vinegar).
It is very important to leave a strip without rice at the bottom and top of the sheet, about 1.5-2 cm wide, so that we can then roll and stick the kimbap roll and spread the rice on both sides to the end of the sheet. On it, in the middle, place the egg roll - for filling.
Using the bamboo mat, begin to roll up the kimbap roll, making sure it is even, straight and tight.
Cut the roll with a sharp wet knife, which after each cut piece we wash, dry and slightly moisten again. 10 sushi slices are obtained.
Arrange the Asian bites in a ceramic plate and serve the freshly prepared incredibly delicious Korean Kimbap with Egg Roll and Vegetables for lunch or a family picnic.
Wonderfully delicious!
