Kimbap
Kimbap are Korean seaweed rice rolls, featuring seasoned rice and a colorful assortment of fillings rolled tightly within a sheet of gim (dried seaweed). They are a popular and convenient picnic food, snack, or light meal.
🧂 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
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
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
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
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
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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.