Yummy Korean Veg Kimbap Recipe

Producer: Snigdha Oreya

Add 1 tbsp toasted sesame oil to cooked rice and set aside.

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For the filling, julienne 1 cucumber and 1 carrot. Finely chop spring onions and green chilli.

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Spread rice evenly on seaweed paper.

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Spread cucumber, carrots, green chillies, spring onions, and pickled cucumbers and roll tightly.

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Cut with a sharp knife and serve with soy sauce.

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