Kimbap is a popular Korean dish made from steamed white rice and various ingredients, rolled in sheets of dried seaweed and served in bite-sized slices. It is known for its fresh flavors and convenience.
Kimbap: Perfect Quick & Fresh Meal
Kimbap is a popular Korean dish made from steamed white rice and various ingredients, rolled in sheets of dried seaweed and served in bite-sized slices. It is known for its fresh flavors and convenience.
Ingredients
- 3 cup cooked short-grain rice
- 1 tablespoon sesame oil for rice
- 0.5 teaspoon salt for rice
- 5 sheet gim dried seaweed sheets
- 2 large eggs beaten and cooked into thin omelet
- 1 cup spinach blanched and seasoned with sesame oil and salt
- 1 large carrot julienned and lightly stir-fried
- 0.5 cup danmuji pickled yellow radish
- 0.5 tablespoon sesame oil for rolling
- pinch salt for rolling
Instructions
- Prepare Rice: In a large bowl, mix warm cooked rice with 1 tablespoon sesame oil and 0.5 teaspoon salt. Set aside.
- Prepare Fillings: Slice the cooked omelet, blanched spinach, stir-fried carrots, and danmuji into thin strips. Ensure all ingredients are ready and within reach.
- Assemble Kimbap: Lay a sheet of gim (seaweed) on a bamboo rolling mat with the rough side up. Spread a thin, even layer of seasoned rice over two-thirds of the seaweed, leaving the top edge bare. Lightly press the rice.
- Add Fillings: Arrange the prepared fillings horizontally across the center of the rice. Don't overfill.
- Roll Kimbap: Using the bamboo mat, carefully roll the kimbap tightly from the bottom edge upwards. Press firmly as you roll to ensure it's compact. Once rolled, lightly brush the exterior with sesame oil and sprinkle with a pinch of salt.
- Slice & Serve: With a sharp knife, slice the kimbap into bite-sized pieces. Serve immediately.
Notes
For best results, use freshly cooked rice. Adjust fillings based on preference; popular additions include imitation crab, bulgogi, or tuna. Serve immediately for optimal freshness.
