Korean Style Inari Roll (Yubu Kimbap)

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Steps

1. Step 1

   Put the steamed rice into a big bowl then add the seasoning sauce as listed. Mix them lightly but thoroughly with a spatula. Cover with glad wrap on the bowl so that the rice doesn’t become dry before you start rolling Kimbap.

2. Step 2

   In a large pot, boil some water. Once the water starts to boil, add the Yubu into the pot and push it down with tongs a couple of times so that it soaks water. Boil it for 1-2 mins.

3. Step 3

   Drain away the water; rinse the Yubu in cold running water for a while.

4. Step 4

   Squeeze the water out from the Yubu (I wore plastic gloves in case it was still too hot and also it is a bit oily). Then slice them thinly.

5. Step 5

   Heat the pan/wok with some oil on high heat. Once heated, reduce the heat to medium to low then add the Yubu and seasoning ingredients as listed. Stir them thoroughly so that the seasoning gets distributed evenly.

6. Step 6

   Turn the heat off and put the Yubu into a bowl/plate.

7. Step 7

   Boil some water in a pot. Add the salt (1/4 tsp as listed) then parboil the spinach for 1 minute.

8. Step 8

   Drain the spinach and cool down with cold running water. Squeeze it lightly but enough to get rid of the water.

9. Step 9

   Put the spinach into a bowl. Add the sesame oil as listed then mix them lightly with your hands.

10. Step 10

    Beat the eggs in a bowl. Cook it in a pan. Once both sides are cooked take it out then slice it into thumb size width strips.

11. Step 11

    Slice the carrots into long thin stick shapes. (Julienned).

12. Step 12

    Put all ingredients on the table.

13. Step 13

    Place one seaweed sheet on the bamboo mat and thinly spread the rice on the seaweed sheet. (Only cover the 80-90% of the sheet)

14. Step 14

    Start placing the prepared ingredients. (Order: perilla leaves, eggs, spinach, yubu, carrots, radish pickle)

15. Step 15

    Once all ingredients are set, lift the bottom end of the seaweed sheet to cover the ingredients. Once you cover them, then roll the seaweed to the top. (Paste some water or put some rice pieces at the edge of the seaweed sheet, if it doesn’t stick)

16. Step 16

    Roll with the bamboo mat once more to give a firm shape.

17. Step 17

    Repeat this process for the rest of ingredients.

18. Step 18

    Once you finish rolling them, paste the sesame oil onto the rolls.

19. Step 19

    Cut the Kimbap into bite size pieces and serve them on a plate. Enjoy!

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