Description
Kimbap is a delicious, portable Korean dish made with sticky rice, seaweed, and various fillings, perfect for picnics and lunch.
Ingredients
Base Ingredients
- 2 cups Short-grain white rice (Rinsed until water runs clear)
- 4 sheets Gim (Korean roasted seaweed sheets) (Shiny side down)
- 1 cup Danmuji (pickled radish) (Adds crunch and tang)
- 1 cup Seasoned burdock root (Earthy and slightly sweet)
Protein Options
- 1 cup Bulgogi beef (Marinated and sautéed)
- 1 can Tuna with mayo (Creamy filling option)
- 1/2 cup Spam (Pan-fried until crispy)
- 4 pieces Eggs (Cooked into thin strips)
Vegetables
- 1 cup Spinach (Blanched and seasoned)
- 1 cup Carrots (Julienned and sautéed)
- 1 cup Cucumber (Cut into thin strips)
Seasonings
- 2 tbsp Sesame oil (For rice and finishing)
- 1 tbsp Sesame seeds (For garnish)
- 1 tsp Salt (To flavor rice and vegetables)
- 1 tsp Sugar (To balance flavors)
Instructions
Preparation
- Rinse the short-grain white rice until the water runs almost clear.
- Cook the rice with slightly less water than normal for a sticky texture.
- Blanch the spinach and season it with sesame oil, salt, and sesame seeds.
- Prepare bulgogi by marinating the thinly sliced beef and sautéing it until just cooked.
- Create thin omelette strips from the beaten eggs.
- Julienne and sauté the carrots, then allow them to cool.
- Cut cucumber into thin strips.
Assembly
- Lay a sheet of gim shiny side down on a bamboo mat.
- Spread a thin layer of rice on the gim, leaving a one-inch gap at the top.
- Layer the fillings (protein, vegetables, danmuji) horizontally in the center of the rice.
- Roll tightly using the bamboo mat, tucking as you go until sealed.
- Brush the roll with sesame oil and slice with a sharp knife.
Notes
Kimbap tastes best when freshly made, but can be stored wrapped in plastic for a few hours or refrigerated with a damp paper towel for longer storage.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: dinner, Lunch, Snack
- Cuisine: Korean