Level: Medium

Makes: 6 Servings

Picture of Breakfast Kimbap
A Western twist on East Asian food

1 Cup Sushi Rice
1 Cup Potato, Shredded (hasbrowns)
12 Strips Bacon
1/2 Cup Bell Pepper, Chopped
1/2 Cup Onion, Chopped
1/2 Cup Cheese, Shredded
4 Eggs, Scrambled
3 Cups Water
6 Sheets Seaweed Paper
1/2 Teaspoon Salt
1/2 Teaspoon Pepper

1 Bamboo Rolling Mat
1 Rice Cooker or Medium Saucepan
1 Medium Skillet
1 Rice Paddle
1 Cutting Board
1 Chef’s Knife
1 Plate with Paper Towels

Combine rice and shredded potato in rice cooker. Rinse 3 times or until water runs decently clear. Drain off rinse water as much as possible then combine with 3 cups fresh water. Place in rice cooker on correct setting (I use white rice setting).

Cook bacon in medium skillet over Medium heat. Once cooked, place on plate with paper towels. Cook onion & bell pepper together until onion is translucent; remove from heat to another plate/bowl/small section of cutting board. Mix salt & pepper with eggs then cook and slice into 1/2 inch strips.

Once the rice and potato mixture has cooked properly, on cutting board place bamboo mat and 1 sheet of seaweed paper. Thinly spread on a layer of rice mixture. Next, lay on a 2-3 strips of egg, pepper & onion, 2 strips bacon, and some cheese.

Roll up the kimbap and slice it to size – wet your knife to help prevent sticking.


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