Kimbap (Korean Seaweed Rice Roll)
User Reviews
5
Kimbap (Korean Seaweed Rice Roll)
Description
Kimbap combines steamed short-grain rice seasoned with plum extract and salt, spread on seaweed sheets, and rolled with fillings including pickled radish, braised burdock root, imitation crab, sautéed carrots, rolled eggs, stir-fried fish cake seasoned with soy sauce and sweet rice wine, and blanched spinach dressed with sesame oil and toasted seeds. These components create a balance of sweet, salty, tangy, and savory flavors paired with varied textures from crisp vegetables to tender egg and savory fish cake.
The rolls are sliced into rounds for serving and make a handheld lunch or picnic option. The ingredients are prepared separately then combined in the roll for layered flavors. The rice seasoning with plum extract is distinctive to this version, adding mild tartness to each bite.
To enhance the rice, optional seasoning with sesame oil or a vinegar mixture can be used according to taste. Proper cooling of rice before assembly helps maintain roll texture without sogginess.
Ingredients
- 9 seaweed sheets gim
For the rice
- 2 cups (480 ml, about 450 g) short grain white rice uncooked
- 2 1/2 cups (600 ml) water
- 2 tbsp plum extract Korean, maeshil cheong
- 1/2 tsp salt
For the filling ingredients
- 6 trips pickled radish drained, danmuji, 1/2 inch thick
- 6-12 trips burdock root drained, braised, Oeong
- 6 trips imitation crab meat
- 2 tbsp neutral cooking oil divided, generic cooking oil
- 10 oz (283 g) carrot package, shredded
- 2 tbsp water
- 4 egg beaten
For the fishcake
- 3 heets fish cake sliced thinly, flat
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp sweet rice wine mirim
- 1 tbsp corn syrup
For the spinach
- 1 bunch (12 oz, 340 g) spinach
- 2 pinches salt
- 1 tsp sesame oil
- dashes sesame seeds toasted
Instructions
- For the rice: Rinse rice several times and drain. Soak rice in 2 1/2 cup water for 10 minutes. Cook rice until soft. Put hot rice in a large mixing bowl, add plum extract and salt; toss well. Cover rice with a kitchen towel and set aside to cool.
- For the egg: Beat eggs and cook in a skillet in 3 batches. Roll them up and slice thinly
- For the carrot: cook shredded carrot in a little oil over medium high heat with some salt. Add 2 tbsp of water to create a steam and cover with a lid. Cook for 2 minutes until crisp but tender.
- For the fishcake: slice fishcake sheets thinly and stir-fry in a little oil for 1 minute over medium high heat. Mix together soy sauce, sugar, and rice wine in a bowl, and add the mixture to the fishcake. Continue to stir-fry for another minute.
- For the spinach: blanch spinach in a pot of boiling water with some salt. Drain and rinse with cold water. Squeeze out the excess water. Place the spianch in a mixing bowl and season with salt, sesame oil, and sesame seeds. Toss well.
To assemble Kimbap
- Cut 3 sheets of seaweed in half and set aside.
- Place a full sheet of seaweed, shiny side down, longer side toward you, on a bamboo rolling mat. Spread about 1 cup of rice (1/6 amount) evenly on the seaweed leaving 1 inch of space at the end. Lay a half seaweed sheet in the middle of rice.
- Put filling ingredients on top of the half seaweed sheet in a contrasting color pattern.
- Lift the entire end of mat from your side with both hands, roll over to cover the fillings, tucking in the filling with your fingers. Put firm pressure on the roll and continue to roll again as you roll away the mat until it reaches to the end.
- Place the finished kimbap on a platter, seam side down, while you are making another. Cut kimbap into 1/2 inch thick slices with a sharp knife.
Notes
- For an alternate flavor, season rice with 1 tablespoon sesame oil and 1/2 teaspoon salt before rolling.
- A vinegar seasoning of rice vinegar, sugar, and salt can be microwaved and mixed into rice for a tangy taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 650mg | 27% |
| Potassium | 606mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 13561IU | 271% |
| Vitamin C | 20mg | 22% |
| Calcium | 113mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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