Kkoma Kimbap, Quick and Easy Mini Rice Roll Recipe!

If you enjoy kimbap, you must try these adorable small rice rolls. They’re incredibly easy to make yet delicious! Simply choose your favorite ingredients for kimbap. The smaller size makes rolling much easier!
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Ingredients
2 cups cooked rice, short or medium grain(e.g. sushi rice)
3 dried seaweed sheets (gim in Korean or nori sheets)
1/2 tablespoon sesame oil
1/2 teaspoon salt
1 cucumber
80g crab meat
100g Aged, old kimchi
2 romaine lettuce
4 eggs
1 teaspoon vegetable oil, to cook the eggs
Kimbap dipping sauce
Brown sugar 1/2 teaspoon
1.5 tablespoon soy sauce
1/2 tablespoon rice vinegar
1/2 tablespoon brown sugar
2 tablespoons water
1 teaspoon Korean hot mustard
Instructions
1. Crack 4 eggs in a bowl. Add salt, and stir until smooth, being careful not to create too much foam. Remove a string of eggs.
2. Add vegetable oil to the pan. Wipe off the excess oil from the pan, using a paper towel.
Pour 1/3 of the egg mixture into the pan, creating a thin layer of egg omelet. Once one side is cooked, flip it over and cook it for an additional 10 seconds. Proceed to make the next omelet.
3. Cut the cucumber into two-inch thick lengths and then julienne it. Shred the crab meat.
Rinse the well-fermented chopped kimchi under running cold water. Then squeeze out the excess water from the kimchi.
4. Stack the egg omelet on the board. Roll it, and then finely julienne them. Prepare cooked rice in a bowl. Season it with salt add a splash of sesame oil and mix.
5. Place the dried seaweed, on the board. Coat the hands with a little oil to prevent the ingredients from sticking to your hands. Place a handful of cooked rice on the seaweed, and spread it evenly, leaving an inch of space at the top. Extend the rice almost to the end of the bottom of the seaweed. Cut the seaweed bedded with rice into 3 to 4 pieces.
6. Stack the prepared ingredients on the 1/3 section of the rice. Carefully roll the seaweed, applying a bit of pressure. Tuck the bottom edge into the rice and roll.
For the next roll, lay a piece of romaine on the rice, add crab meat, cucumbers, and eggs. Once more, tuck and roll.
7. Prepare a dipping sauce. In a small bowl, combine brown sugar, rice vinegar, soy sauce, and water. and Korean yellow mustard. Mix them well to dissolve the mustard. Mix them well to dissolve the mustard.
8. Serve small rice rolls with a sauce at the side.
More information
WebSite : www.ongofood.com
Instagram : ongofoodkorea
#kimbap #rice rolls#Korean snacks#Korean lunch box menu #street food#finger food #party food

[@sonalisaha82828]

It's so delicious n yummy & so easy to make ❤❤❤👌👌👌👌. Love it

[@cookingwithmimmo]

Amazing recipe so tasty 😊

[@totucciomercurio2524]

Molto buoni! Ciao! 👏🏻👏🏻👏🏻😊

[@AmeliaPutri-bs7pg]

😋😋👍

[@coplock6689]

Thanks for sharing Chef. You're so beautiful too.🥰

[@JiaChoiChef]

Thank you so much for the comment! Happy New Year! : )

[@jayceewedmak9524]

Sorry I'm late but Happy New Year, Chef 🎉💐 😊

[@JiaChoiChef]

Happy New Year ! : )

[@chaherazadbeauty4811]

I love your Chanel im from morroco

[@JiaChoiChef]

I've always wanted to visit Morroco. Thanks for the comment! : )

[@isabelcooking1071]

That looks so delicious and tempting recipe .😋

[@JerryGoNuts]

Never heard of 꼬마 김밥. I'll definitely give this a try. Also, I never knew that the kimchi needed to be rinsed. No wonder my kimbap always tasted funny.

[@JiaChoiChef]

This kimbab is easier to make and eat. The kimchi that goes in the kimbab is normally washed : )