How to make
Measure the ingredients for this delicious kimbap using a 8.5 fl oz (250 ml) tea cup
Prepare the spinach filling. In a pan, heated with a little unrefined sunflower oil, pour a finely chopped clove of garlic, stir to activate its taste and aroma.
To the garlic in the pan, add the spinach - finely chopped fresh leaves. Season them with 1 pinch of Himalayan salt, stir them and cover the pan briefly, so that they can soften.
In a bowl, mix the egg with 1 pinch of salt, using a fork and add it to the slightly softened spinach in the pan. This is followed by continuous stirring with the whisk for a few minutes, breaking up the large pieces so that it turns into scrambled eggs with spinach - in small pieces. After the eggs have undergone sufficient heat treatment, remove them from the heat.
In a separate bowl, pour the rice, which has been previously boiled in a rice cooker with a little salt, sunflower oil and black pepper and has already cooled down. Season it further with a little more Himalayan salt, sesame oil, black pepper and mix it together with raw black sesame seeds.
Take the Nori seaweed sheet and fold it in half and divide it into two halves with scissors.
Divide the rice into 4 parts. By hand, form a flat triangle (about 1-1.5 cm thick). Put it in the middle of one half of nori sheet. Place a little of the spinach filling on top of the rice (about 1 full tablespoon) and cover it with a second triangle of rice. With the two upper corners of the Nori sheet, wrap the rice filling, by overlapping them and put a few boiled rice grains between them so that they stick together. Bend the edges and stick them on the bottom side of the triangle.
Serve it freshly prepared so that it can have the most pleasant taste, aroma and be fresh.
Easy Triangular Kimbap with Spinach and Eggs - for a wonderful Asian lunch.
Wonderfully delicious!
