Kimbap with Ebi Fry Recipe

Ingredients

2 cups Rhee Chun Rice, cooked and seasoned with a pinch of salt and sesame oil
8 pieces Okaya Ebi Fry, cooked according to package instructions
4 sheets seaweed (gim/nori)
1 carrot, julienned and lightly sautéed
1 cucumber, julienned
4 strips pickled radish (danmuji)
1 tbsp sesame oil (for brushing)
Salt, to taste

Instructions

- Prepare the Rice: Cook Rhee Chun Rice as directed. Once cooked, season it with a pinch of salt and sesame oil for extra flavor.
- Cook the Ebi Fry: Prepare Okaya Ebi Fry according to package instructions until golden and crispy. Set aside.
- Assemble the Kimbap: Place a sheet of seaweed, shiny side down, on a bamboo mat. Spread a thin, even layer of seasoned rice over two-thirds of the seaweed.
- Add Fillings: Place 2 pieces of cooked Okaya Ebi Fry along with carrot, cucumber, and pickled radish across the center of the rice.
- Roll the Kimbap: Carefully roll the kimbap using the bamboo mat, applying gentle pressure to keep it tight and even.

Finish and Serve: Brush the roll with a bit of sesame oil for shine, then slice into bite-sized pieces.

Enjoy this delicious fusion of flavors with a dipping sauce of soy sauce or gochujang mayo!