Korean Kimbap (Korean Sushi Roll)

Name: Kimbap (Korean Sushi Roll)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Korean
Ingredients: 4 pieces of dried seaweed sheets; 2-4 crab sticks; 4 yellow radish pickles; 12 strips of seasoned edible burdock root (optional); 4 ounces of spinach; 2 beaten egg; 1/2 carrot; 4 sticks of Kimbap ham; 2 1/2 cups of steamed short-grain rice; 2 tablespoons of roasted sesame oil; 1 pinch of salt

Perfect on-the-go meal: Kimbap (Korean Sushi Roll)! Try to make Kimbap at home with this easy recipe.

Korean Cuisine

December 23, 2021

Difficulty Medium

Servings 4 people

Preparation 20 mins

Cooking 15 mins

Total 35 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

4 ounces of spinach
2 beaten egg
1/2 carrot
4 sticks of Kimbap ham
2 1/2 cups of steamed short-grain rice
2 tablespoons of roasted sesame oil
1 pinch of salt
4 pieces of dried seaweed sheets
2-4 crab sticks
4 yellow radish pickles
12 strips of seasoned edible burdock root (optional)

Directions

Boil the spinach for 30 sec to 1 min. Now rinse it under cold water to remove any dirt or grit, and then drain it. Squeeze the spinach gently to release any extra moisture. In a mixing bowl, combine taste-wise salt and 1/2 Tbsp sesame oil until thoroughly combined.
Preheat a skillet/pan. Add a little bit of cooking oil and spread it around the pan. In a bowl, beat the egg with a fork until smooth. Over medium heat, cook both sides of the egg omelet in the pan for 2 minutes on each side or until light golden brown. Cut into long strips on a cutting board.
In a heated pan, cook the crab sticks, carrots, and kimbap ham for about 1 min over medium heat separately.
Place the boiled rice in a mixing bowl and add 1/2 Tbsp sesame oil and sea salt according to taste. Using a rice paddle, combine them thoroughly.
Combine all the ingredients together and put them on the counter.
Place a single dried seaweed sheet on the bamboo mat and make sure the shiny side is facing down. Take the rice, spread it on the seaweed sheet, and cover 2/3 of the seaweed with it. Make sure to leave about a 2 inches gap at the top of the seaweed.
Fill the seaweed with the filing components. Make sure you use all of the ingredients equally so that you don't run out of them later.
Place one yellow radish pickle one-third of the way down the seaweed. Now add three burdock strips, one crab stick, and one ham strip around it. Then stack a few egg strips, carrot sticks, and spinach on top. After that, wrap the seaweed around it. Make sure to be careful or the seaweed will rip.
If the seaweed doesn't stick, moisten the gap with some water. You may also use a few grains of cooked rice in this space. Set the wrapped kimbap aside.
Continue with the remaining ingredients by following steps 6 and 7.
Put some sesame oil (1 Tbsp) around the seaweed surface of all kimbap on a cutting board. Cut the kimbap into tiny bite-size pieces. Serve it with soy sauce.

Nutrition Facts

Serving Size 1 Kimbap (Korean Sushi Roll)

Serves 4

Amount Per Serving

Calories262

% Daily Value*

Potassium 258 mg5.5%

Total Fat 8 g10.3%

Sodium 331 mg14.4%

Protein 5 g10%

Cholesterol 85 mg28.3%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

Kimbap is usually wrapped with dried seaweed (gim) sheets, but you can also use other items like spinach or cucumbers as well. Just make sure to drain all the excess water out before using it.
For kimbap, Korean rice has to be a short grain type of rice. It's different from sushi rice. You can also use sushi rice if you want.
When spreading the rice on the seaweed, make sure to cover 2/3 of the sheet and leave a gap at the top.
Fill kimbap with a variety of ingredients like ham, egg, crab stick, carrot, and radish pickles.
To seal kimbap, wrap it tightly in the seaweed and use some water to help it stick together if needed.

Rate This Recipe

Kimbap is a Korean dish that served as the inspiration for sushi. The kimbap dish was developed to be eaten with chopsticks which makes it easier to eat than traditional sushi. It also contains less rice and more vegetables, making kimbap a healthier option to enjoy your favorite fillings without sacrificing taste or nutrition

Kimbap is made up of seaweed sheets that are filled with various ingredients such as eggs, kimchi, tuna, ham, and cheese among many others. Kimbap can be rolled into different shapes including triangles, rounded, or rectangles depending on your preference. If you are looking for an easy-to-eat meal packed full of nutrients then kimbap is a perfect choice!

Equipment for this recipe

Mixing Bowls

Measuring Cup

Cutting Board

Sushi Rolling Mat

Chef Pan

Chef Knife

What Is Kimbap?

Gimbap or Kimbap is a famous Korean dish made from cooked rice and varieties of vegetables. It is sushi but with a Korean twist. It has crabs, gim (seaweed), ham, eggs, carrots, and Korean sauces. It tastes amazing and has many variations of kimbap.

What To Serve with Kimbap?

Kimbap is typically served with sliced yellow radish pickles. It does not require a dipping sauce as sushi rolls do. However, if you wish to add flavor, you may eat it with soy sauce.

Here are some of our other Korean dishes:

How To Store Kimbap?

You can keep kimbap in an air-tight container for several hours without compromising the flavor or texture. However, if you leave this kimbap out overnight, the rice will most certainly become hard.

If you have plans on eating it the next day, wrap kimbap unsliced and store them in a sealable container in the fridge. Allow 30 minutes for the rice to come to room temperature before serving.

Before eating, many Koreans coat day-old kimbap in a beaten egg wash and pan fry them first. It's intended to prevent the kimbap's dryness.

Recipe byPetite Gourmets