Start by cooking 2 cups of short-grain rice, then mix with 1 tablespoon of sesame oil and a pinch of salt.
Julienne 1 carrot, 1 cucumber, and 1 yellow radish for the crunchy filling inside the kimbap.
Sauté the carrot strips in a little oil until slightly softened, then set aside to cool.
Prepare 4 sheets of roasted seaweed (nori) on a clean, flat surface for rolling.
Spread a thin layer of the seasoned rice evenly over each seaweed sheet, leaving a 1-inch border at the top.
Layer the carrot, cucumber, radish, and your choice of protein (e.g., egg, beef, or tofu) horizontally across the middle of the rice.
Carefully roll the seaweed sheet from the bottom, using a bamboo mat to help shape the kimbap into a tight roll.
Lightly brush the roll with sesame oil for added flavor and a glossy finish.
Slice the kimbap into bite-sized pieces and serve with soy sauce or pickled radish on the side. Enjoy!
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