Hi, it's ideal to place the rice on the seaweed sheet when it's still warm ( not hot! ) but the other ingredients are supposed to cool. Hope that would help.🙂
Well done! I didn't succeed either at first. Making Kimbap needs trial and error, but you'll master eventually after a few time of trying. Just remember that when you roll, tucking in all fillings from the bottom, you need to press down the ingredients with fingers. Good luck! 🧡🧡🧡
It's a little tricky to answer. The rice’s texture becomes harder and less flavoursome in cold temperature, so it’s possible, but it’s not recommendable to keep the Kimbap in a fridge over night. What I normally do, when I have no time to pack a lunch in the morning, I make 1 or 2 Kimbap rolls beforehand and then warp the whole rolls together with a baking parchment paper & cling film. Then store them in a container, before putting in a fridge. You have to slice them in the morning, but it works for me. Good luck! 😉
![The ULTIMATE Kimbap Recipe: 100% Success Tutorial On How To Make Gimbap [Korean Sushi] 맛있는 스팸김밥 만들기](http://i.ytimg.com/vi/APpvFepUln8/mqdefault.jpg)
This is amazing!!! This what I was just looking for.. thank you!!! 🤤
So glad!
This is the best recipe I've found using english search keywords. The Perilla leaves!
Thank you very much for your support. 💙
came out so nicely thanks. Literally will be what i eat for breakfast lunch and dinner ㅋㅋㅋ
Glad to hear that! And thank you very much for your comment. 😊
looks delicious!! Thanks for another great recipe!!! ^-^
My pleasure 😊
0:00 Intro
0:21 Ingredients
0:39 Making kimbap fillings
2:20 Making kimbap rice
3:03 How to roll tuna kimbap
* Ingredients * (2-3 rolls)
200g short grain rice (sushi rice)
2-3 sheets nori
1 canned tuna
2-3 eggs
6-7 yellow radish pickles sticks(danmuji)
1 carrot
half cucumber
6-7 round lettuce leaves or perilla leaves
3T mayonnaise
1T sesame oil
1tsp sesame seeds
salt & pepper
cooking oil
Pls teach how to make the danmugi
Nice video! I didn't know that rice has to be warm. Thank you.
Thank you will be making this for church Easter potluck
Happy Easter!
Perfect ❤❤🌹🌹🌹👏👏
Thank you! 😃
Did you place the rice and ingredients when they were still warm?
Hi, it's ideal to place the rice on the seaweed sheet when it's still warm ( not hot! ) but the other ingredients are supposed to cool. Hope that would help.🙂
my breakfast tomorrow ㅋㅋ
풀시청 하고 갑니다
찾아와 주셔서 고마워요. 저도 가끔씩 구경하러 가볼게요:)
I did it but it came apart when cutting 😭😭😭 it's so difficult but I will try again!
Well done! I didn't succeed either at first. Making Kimbap needs trial and error, but you'll master eventually after a few time of trying. Just remember that when you roll, tucking in all fillings from the bottom, you need to press down the ingredients with fingers. Good luck! 🧡🧡🧡
Use a SHARP straight edged knife and spread light coating of sesame oil on the sides of the knife. Use light pressure as you cut.
Im planning to make this tonight, can it keep in the fridge for tomorrow's lunch?
It's a little tricky to answer. The rice’s texture becomes harder and less flavoursome in cold temperature, so it’s possible, but it’s not recommendable to keep the Kimbap in a fridge over night. What I normally do, when I have no time to pack a lunch in the morning, I make 1 or 2 Kimbap rolls beforehand and then warp the whole rolls together with a baking parchment paper & cling film. Then store them in a container, before putting in a fridge.
You have to slice them in the morning, but it works for me.
Good luck! 😉
@@bluekimchi_london aah okay, thanks for the tip.
마늘 없으니까 놀랐어요😅