Kimbap ingredient:

450 grams of fluffier rice

1 1/2 tablespoons of sesame oil

1 teaspoon of salt

5-6 pieces of Rumput Laut TOKINORI Surabaya

size 18x21 cm

Seasoned Meat:

250 grams of chicken / beef fillet, cut lengthwise

1 clove of garlic, puree

1 tablespoon of oyster sauce

1 tablespoon of soy sauce

1 teaspoon of sesame oil

1 teaspoon granulated sugar

salt to taste

enough sugar

Omelet:

3 chicken eggs, shake loose

salt to taste

Vegetables:

Candied radish to taste, sliced matches

fern, boil and squeeze the water

Sauteed Carrots:

1 large carrot stick, cut a match

1 teaspoon cooking oil

1/4 teaspoon salt

Boiled Spinach:

1/2 bunch of spinach / pokchoy

1/4 teaspoon salt

1/2 teaspoon sesame oil

Spread and Sprinkles:

Sesame oil to taste

toasted sesame to taste

How to make kimbap:

1. Mix chicken / beef with garlic, oyster sauce, soy sauce, sesame oil, sugar, and salt. Let stand for 15 minutes, then saute until cooked.

2. Season the eggs with salt, then make a rather thick egg omelette. Longitudinal slices.

3. Sauté the carrots that have been cut with matches, then season with salt. Set aside.

4. Boil spinach / pokchoy for 1 minute, then season with salt and sesame oil.

5. Season rice with salt and sesame oil, then flatten it on Rumput Laut TOKINORI Surabaya

6. Place chicken / beef, carrots, spinach / pokchoy, candied radish, eggs, and fern. Then roll with the help of bamboo mat.

7. Polishing the surface of the kimbap with sesame oil, then sprinkle the toasted sesame.

8. Serve the kimbap that has been made whole or cut first.

You can also use other ingredients for kimbap stuffing. For example tuna fillets, chicken katsu, sausages, spam, or crabstick.

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