This easy-to-make kimbap is a bit like Californian rice rolls, but you might notice they have a different flavor. In my opinion, the easy-to-make kimbap has a more delicious and delicate flavor than the California roll. It includes some processed meats like Korean ham and imitation crab meat. But if you like vegetarian kimbap, you can skip these and maybe add some cooked tofu.
Recipe
Rice
Carrot – 1
Cucumber – 1
Pickled radish
Crab stick
Chong – 3
Canned Tuna – 1
Mayonnaise
Seaweed
Salt, pepper, white vinegar, sesame oil
REPLACEMENT/REPLACEMENT INGREDIENTS
Spinach -> cucumber
Korean ham kimbap -> smoked ham cut in half (no further processing required)
Sliced cheese or cream cheese
Bulgogi (Korean BBQ beef)
kimchi
Yubu (lady)
HOW TO MAKE KIMBAP
1. Rinse the spinach and briefly boil in boiling water (30 seconds to 1 minute). Drain the water and pour some cold water over the spinach. Gently squeeze the spinach to remove excess water. Put the spinach in the bowl. Add 1/8 teaspoon salt and 1/2 teaspoon sesame oil and mix well.
2. Preheat the pan/pan. Add a little oil and spread around the pan. Add the beaten eggs and cook both sides over medium heat. Place the omelette on a cutting board and cut it into long strips.
Spinach and Eggs for Kimbap
3. In the heated pan, lightly cook the carrots, crab sticks, and kimbap ham (about 1 minute each), set aside over medium heat. (Some people use these raw, but I like to cook them first for my kimbap.)
Cook carrots, crab sticks and kimbap ham in a pan
4. Put the cooked rice in a mixing bowl, add 1/2 teaspoon sesame oil and 1/4 teaspoon fine sea salt (or more to taste). Mix them well with a rice spoon.
Seasoned rice in a bowl
5. Collect all the kimbap ingredients at the ‘kimbap rolling station’. This makes it easy to assemble.
Kimbap ingredients – dried seaweed, seasoned rice, cooked carrots, spinach, omelet, pickled yellow radish, etc.
6. Place a sheet of dried seaweed on a bamboo mat (glossy side facing down). Put the rice on the seaweed sheet and spread it evenly and thinly so that it covers about 2/3 of the seaweed sheet. (Leave about 5cm/2inches at the top of the seaweed).
Rice and dried seaweed on bamboo mats
7. Now add the filling ingredients to the seaweed. Make sure you use the ingredients evenly so you don’t miss them later.
See how I roll kimbap
Place a piece of golden beet pickle about 1/3 of the seaweed, then add three strips of burdock, a strip of ham, a crab stick around. Then arrange some egg pieces, carrot sticks and some spinach. Then roll the seaweed.
how to roll kimbap
If the seaweed doesn’t stick, spread some water in the gap you left in step 6. You can also use a few grains of cooked rice in the gap. Set the rolled kimbap aside.
8. Repeat steps 6 and 7 with the remaining ingredients.
9. Arrange the kimbap on a cutting board and spread some sesame oil (1 Tbsp) around the surface of the seaweed. Cut kimbap into bite-sized pieces. Serve.
Spread sesame oil on kimbap
HOW TO SERVE?
You usually serve kimbap with sliced yellow radish. It doesn’t need dipping sauce like sushi rolls. However, if you want, you can serve it with a little soy sauce.
