Chef Rock’s Flower Kimbap Recipe / 락쉐프 꽃김밥

Hmart meets Chef Rockhoon Kim travels the world introducing incredible looking kimbap! Check out his story and beautiful kimbap recipe!

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Ingredients (serving 5-6 slices of kimbap)
1ea Seaweed paper
1ea(210g) instant cooked rice
1ea small Korean cheese sausage (white or yellow)
2tbsp Beet powder or 1/2tsp pink food coloring
2tbsp sushi vinegar

 

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1. Cut seaweed paper in half and . Heat the rice as package direction and add sushi vinegar when it’s hot. Mix well.

 

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2. Add in beet power or food coloring to half of the rice. Divide them into five.

 

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3.
Spread pink rice onto small seaweed and roll it up! Dip your finger in water and seal the edge of the seaweed. Repeat this process for other four pink rice! And same process for white rice with large seaweed, sausage without rice.

 

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4. Put three pink rice rolls on the bottom and sausage roll on the top and center, two more pink rolls on the top, so make flower shape with your hand. Then put them on the white rice, roll them together.

 

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5.
Slice it and serve with wasabi mayo sauce.

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