Kimbap

🧂 Ingredients

• 2 cups Short-grain rice(Cooked according to package directions, ideally slightly firm.)
• 4 Gim (dried seaweed sheets)(Standard size for rolling.)
• 2 tbsp Sesame oil(For seasoning the rice.)
• 1 tsp Salt(Or to taste, for seasoning the rice.)
• 4 strips Pickled radish (danmuji)(Yellow pickled daikon radish, cut into long strips.)
• 200 g Spinach(Fresh spinach, blanched, squeezed dry, and seasoned with a pinch of salt and sesame oil.)
• 2 medium Carrots(Peeled and julienned, then sautéed in a lightly oiled pan until tender-crisp. Seasoned with a pinch of salt.)
• 3 Eggs(Beaten and cooked into thin omelets (like crepes), then cooled and cut into strips.)
• 4 Crab sticks (surimi)(Optional: can be lightly pan-fried or used as is.)
• 100 g Bulgogi or ham(Thinly sliced and cooked bulgogi, or thinly sliced ham. Ensure it's cooked through if using bulgogi.)

👨‍🍳 Instructions

1. 1

   Prepare the seasoned rice: While the cooked rice is still warm, gently mix in the sesame oil and salt. Use a rice paddle or spatula to fold the seasonings in, ensuring the grains are coated but not mashed. The rice should be warm, not piping hot, for easier handling.

   ⏱️ 10 minutes
2. 2

   Prepare the fillings: Ensure all fillings are prepped and ready. This includes blanching the spinach, squeezing out excess water, and seasoning it; sautéing the julienned carrots until tender-crisp and seasoning them; cooking the eggs into thin omelets, cooling, and cutting them into strips; and preparing the crab sticks and bulgogi/ham.

   ⏱️ 20 minutes
3. 3

   Assemble the kimbap: Place a sheet of gim, shiny side down, on a bamboo rolling mat (or a clean kitchen towel). Spread a thin, even layer of seasoned rice over about two-thirds of the gim, leaving the top edge bare. Arrange your chosen fillings horizontally in a line across the rice, about one-third of the way up from the bottom edge. Be careful not to overfill, as this can make rolling difficult.

   ⏱️ 15 minutes
4. 4

   Roll the kimbap: Using the bamboo mat, lift the edge closest to you and roll it over the fillings, tucking them in tightly. Continue rolling, applying gentle but firm pressure to create a compact cylinder. Moisten the bare edge of the gim with a little water to seal the roll. Repeat with the remaining gim, rice, and fillings.

   ⏱️ 10 minutes
5. 5

   Slice and serve: Lightly brush the outside of the rolled kimbap with a little sesame oil for sheen and flavor. Using a sharp knife dipped in water (to prevent sticking), slice each roll into 1-inch thick rounds. Arrange the kimbap slices on a platter, typically served with the pickled radish on the side.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Rice should be warm but not hot when spreading, as hot rice can tear the seaweed.
• ✓Do not overfill the rolls; this makes them difficult to close and can cause them to break.
• ✓Use a sharp knife dipped in water to slice the kimbap. This prevents the rice from sticking to the blade and ensures clean cuts.
• ✓A bamboo rolling mat (gyerand) makes rolling much easier and tighter.

🔄 Variations

• Chamchi kimbap: Add canned tuna, drained and mixed with mayonnaise.
• Cheese kimbap: Add a slice of cheese (like American cheese) before rolling.
• Vegetarian kimbap: Omit meat and crab sticks, and add more vegetables like burdock root or seasoned mushrooms.
• Spicy kimbap: Add a drizzle of sriracha or gochujang to the rice or fillings.

🥗 Nutrition

Per serving