Скачать или смотреть ASMR Giant Kimbap + Korean SUSHI Roll 김밥 먹방 GIMBAP *No Talking* Eating Sounds

These kimbaps are typically sliced into little bite-sized sushi cylinders. However, I felt like eating like a monster, so I made a giant Korean burrito instead. Here are the lessons that I learned. Bon appétit! 😋

1) You will need very soft fluffy rice. Veering on the sticky side, the rice will warm up the seaweed wrap and hold it all together.
2) Try not to overstuff. If you put too much filling, get ready with huge bites :)
3) Sesame oil painted on the rolls makes it look so pretty 💕

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#seaweedroll#kimbap#sush
Ingredients
4 cups cooked short grain rice
4 eggs
4 long carrot strips
4 long pickled Damion radish strips
4 long imitation crab meat strips or chunks
1 cup blanched spinach or kale
1 tablespoon sesame oil
pinch of salt
4 nori sheets
Optional: 1 cup chopped Korean style bbq beef

Instructions
1) Prepare all the ingredients before assembling rolls.

2) Beat 4 eggs and cook the eggs in a nonstick pan coated with cooking spray. Cook the eggs until they are gently cooked all the way through. Cut the eggs in 1/2-inch strips.

3) Cook the carrots in salted water for 3-4 minutes until firm.

4) Cook the spinach or kale for 2 minutes in boiling water. Carefully squeeze the water out of the hot spinach. Season the spinach with 1/2 tablespoon sesame oil and a pinch of salt.

5) To assemble the rolls, place a cup of rice on top of a piece of nori. Spoon the rice edge to edge except for the top edge. Edge should be at least 1-2 inches unfilled.

6) Carefully place the filling in the center of each roll.

7) Roll the kimbap using a bamboo mat (or very gingerly with hands), making sure to push down and pull-back every time you roll a little.

8) Cut the roll into 1 inch pieces or eat like a big burrito.

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