Kimbap
Bring the vibrant flavors of Korea to your table with this delightful Kimbap recipe, a beloved Korean dish that’s as fun to make as it is to eat. Featuring perfectly seasoned short-grain rice, crisp vegetables like julienned carrots and cucumbers, tender spinach, and a choice of savory fillings such as imitation crab or beef, all wrapped in sheets of flavorful seaweed, Kimbap is a portable delight perfect for picnics, lunchboxes, or light meals. The importance of preparation shines in this recipe, from expertly blanching the spinach to rolling the ingredients tightly with a bamboo mat for that iconic spiral reveal. Finished with a hint of sesame oil and sliced into bite-sized pieces, Kimbap is a feast for both the eyes and the taste buds. Whether served on its own or paired with soy sauce or wasabi for dipping, this dish is sure to impress family and friends!
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Ingredients
- 2 cups short-grain white rice
- 2.5 cups water
- 1 teaspoon salt
- 1 tablespoon sesame oil
- 1 piece bamboo mat
- 4 sheets seaweed sheets (gim)
- 1 large carrot
- 1 medium cucumber
- 100 grams spinach
- 100 grams seasoned burdock root or pickled radish
- 3 large eggs
- 2 tablespoons vegetable oil
- 100 grams imitation crab sticks or cooked beef strips
Directions
Step 1
Rinse the rice under cold water until the water runs clear. Drain well.
Step 2
In a rice cooker or pot, combine the rice and 2.5 cups of water. Cook the rice until tender. Once cooked, let it cool slightly, then mix in the salt and sesame oil. Set aside.
Step 3
Peel the carrot and cut it into long, thin strips. Julienne the cucumber and if the seeds are too watery, remove them. Set aside.
Step 4
Blanch the spinach in boiling water for about 30 seconds, then cool it in ice water. Squeeze out excess moisture and season with a pinch of salt and a few drops of sesame oil.
Step 5
Beat the eggs and season with a pinch of salt. Heat a non-stick pan with a small amount of vegetable oil. Pour in the beaten eggs and cook them into a thin omelet. Once cooled, cut into strips.
Step 6
In the same pan, add a little more oil and sauté the carrot strips until slightly softened, about 2-3 minutes.
Step 7
Lay a sheet of seaweed on the bamboo mat. Spread a thin layer of rice over the seaweed, leaving about an inch at the top edge uncovered.
Step 8
Lay all the fillings—carrot, cucumber, spinach, egg strips, burdock root or pickled radish, and imitation crab sticks or beef strips—in a line on the side closest to you.
Step 9
Carefully lift the bamboo mat with the seaweed and rice over the filling, tuck in the ingredients, and roll it tightly, using the mat to help shape the roll.
Step 10
Seal the roll by moistening the top edge of the seaweed with a little water before making the final tight roll.
Step 11
Lightly brush the roll with sesame oil and cut into bite-sized pieces using a sharp knife. Clean the knife with a damp cloth between cuts for neat slices.
Step 12
Repeat the process for the remaining ingredients and serve the kimbap with soy sauce or wasabi as an option.
Nutrition Facts
| Serving size | (1874g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1369.3 |
| Total Fat 58.9g | 0% |
| Saturated Fat 11.5g | 0% |
| Polyunsaturated Fat 22.9g | |
| Cholesterol 578mg | 0% |
| Sodium 4244.9mg | 0% |
| Total Carbohydrate 169.1g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 17.1g | |
| Protein 43.4g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 354.1mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 1857.8mg | 0% |
Source of Calories