Kimbap (Korean Rice Rolls)
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
4 people
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Calories
680 kcal
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Course
Main Course, Appetizer
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Cuisine
Korean
Kimbap (Korean Rice Rolls)
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Kimbap or gimbap is a popular Korean dish made from rice and various other ingredients, rolled in dried seaweed, served cold and cut into slices.
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Ingredients
For the rice
- 2½ cup short grain rice
- 2 tablespoons sesame oil
- ½ teaspoon fine salt
For the beef
- 8 oz. tender , lean beef, cut into long strips about ½ inch (1 cm) thick
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar (or mirin)
- 1 teaspoon caster sugar
- 1 tablespoon sesame oil
- 1 clove garlic , minced
For the vegetables
- 8 oz. spinach leaves
- 1 teaspoon sesame oil
- ¼ teaspoon fine salt , + 2 pinches of fine salt
- 2 medium carrots , julienned
- 5 strips pickled yellow radish , danmuji about ½ inch (1 cm) thick
For the fish
- 1 sheet eomuk , fish cake
- 1 tablespoon soy sauce
- ½ teaspoon caster sugar
- ½ teaspoon vegetable oil
- ½ teaspoon sesame oil
- 2 eggs
For the assembly
- 5 dry seaweed sheets , gimbap gim
- sesame oil
- white sesame seeds
Equipment
- Wok
- Non-stick pan
- Spatula
- Rice cooker
- Bamboo mat , sushi mat type
- Long sharp knife
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Instructions
Rice
- Cook the rice, preferably in a rice cooker, using slightly less water than indicated on the package. The rice should be freshly cooked for a better kimbap.
Beef
- Thoroughly mix the beef with the 5 seasoning ingredients.
- In a wok over medium to high heat, sauté for 2 to 3 minutes or until beef is cooked through.
Vegetables
- Bring a large pot of water to a boil over high heat and prepare an ice bath.
- Blanch the spinach, place them immediately in the ice bath, then drain thoroughly by wringing out the water.
- Season with half the sesame oil and salt.
- Heat the remaining sesame oil in a skillet over medium to high heat.
- Sauté the carrots until tender, stirring frequently.
- Add 1 pinch of salt.
- Crack and beat the eggs into an omelet in a bowl. Add a pinch of salt.
- Heat a small nonstick skillet over low to medium heat.
- Add the eggs to the skillet. When the bottom has set, turn the omelet and cook it for a few seconds.
- Transfer the omelet to a cutting board.
- Cut it lengthwise into 1 inch (2 cm) strips.
Fish
- Cut the sheet of eomuk (fish cake) lengthwise into ½ inch (15 mm) thick strips.
- Heat the vegetable oil in a skillet over medium heat.
- Sauté the fish cake with the soy sauce, sugar, and sesame oil for 2 minutes. The fishcake should soften.
- Arrange all the ingredients in a large dish.
Assembly
- Remove the rice from the rice cooker.
- While the rice is still hot, add the sesame oil and salt.
- Mix well, gently incorporating them with a rice spatula until evenly seasoned.
- Add more salt to taste, if needed. The rice cools during this process and will be ready to use.
- Place a sheet of seaweed, shiny side down and longer side towards you, on a bamboo mat.
- Spread about 6 oz. (200 g) of cooked rice evenly over the seaweed sheet using a spatula and/or the fingers.
- Place the prepared ingredients over the rice.
- Lift the entire end of the mat and bring it towards you with both hands.
- Roll to cover fillings, tucking filling in with fingers if necessary. Press firmly on the roller and continue to roll again until the end.
- Apply firm pressure to the roller using the bamboo mat to seal everything tightly.
- Using a brush or the fingers, brush the roll with a little sesame oil for more flavor and a shiny appearance.
- Apply a little sesame oil to a long, sharp knife. This prevents the rice from sticking to the knife.
- Cut the roll into bite-sized pieces about ½ inch (12 to 15 mm) thick and sprinkle with white sesame.
- Repeat the operation with the seaweed sheets, rice, and all the remaining ingredients.
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