Kimbap (Korean Rice Roll)

김밥

Kimbap (Korean Rice Roll)
Rating:
Your rating: None Average: 4.7 (3 votes)
Author: umma
Date: 5-12-10
Servings: 10-15
Prep Time: 45 minutes
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Kimbap, or gimbap, is a Korean rice and seaweed roll that can have a variety of different fillings. The classic kind usually has some veggies, meat (bulgogi-style meat, fish cake), eggs and pickled radish. Many people think kimbap is like sushi because it is a similar rice roll, however the flavorings are quite different and kimbap typically doesn't have raw fish of any kind in it. Kimbap is popular as a snack, picnic food or for a quick lunch.

Recipe Ingredients:

  • 6 cups fluffy style cooked rice (use 10-20% less water in cooking)
  • 2 carrots, cut in long thin strips
  • 1 bunch spinach
  • 2 tbsp salt
  • 1 tbsp sesame seeds
  • 1 yellow pickled radish (danmuji 단무지), available at Korean grocery stores in refrigerator aisle
  • 2 tbsp vinegar
  • 2 tbsp sugar
  • ¼ lb of cooked seasoned bulgogi meat, fish cake or cooked ham (if you don't
  • 4 eggs
  • 2 packages of roasted kimbap seaweed sheets (preferably unseasoned - no salt or oil) - this kind is usually a bit thicker/denser than the kind for normal eating
  • 1 bamboo roller, available at Asian grocery stores

Recipe Steps:

  • Put rice in cooker using about 10-20% less water than usually.
  • Julienne carrots and stir fry with a dash of salt.
  • Boil water and blanch spinach, turn it over once and take it out. Wash and squeeze out excess water. Sprinkle ½ tsp of salt and sesame oil over spinach and mix.
  • Slice yellow radish into thin long strips.
  • Cut bulgogi in long strips to fit the seaweed sheets. If you don't have bulgogi, you can quickly marinate and fry some beef with garlic, soy sauce, sugar, cooking wine and onion. Or you can use other types of meat, too.
  • Whisk eggs and fry into a thin crepe. Cut into thin strips, lengthwise, matching the rest of the fillings.
  • When rice is done, mix with salt, sesame seeds and sesame oil; let it cool.
  • Prepare your rolling station -- set your carrots, spinach, yellow radish, meat and eggs in separate plates nearby you. Also put the bowl of rice, seaweed sheets, bamboo roller and a small dish of sesame oil all within easy reach.
  • Place one seaweed sheet on a bamboo roller. Spread rice evenly on only half of the sheet and add 2 pieces of spinach, 1 carrot strip, 1 radish strip, 1 meat strip (or if small pieces of bulgogi, a little line of bulgogi) and 1 egg strip on top of the rice. Start rolling from the rice end, squeezing tightly. Before you close the roll, add a little bit of rice at the end with no rice to keep the roll stuck together. Usually oiling your knife makes it easier to cut (as well as oiling the roller).
  • When you are done with one roll, cut into small discs about 1/2" thick and taste -- the great thing is you can adjust for more of any topping.
  • Kimbap is great for a snack or picnic since it doesn't really have to be refrigerated. Actually you shouldn't refrigerate because the rice gets hard and it's pretty difficult to get warm again. Just make enough to eat. One person usually eats at least 1 1/2 rolls.

Serving Size: 10-15
Preparation Time: 45 minutes

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