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Kimbap (Korean Sushi)

Kimbap (or gimbap) could be called Korean sushi, and if you are a fan of sushi, you are going to love the light and slightly nutty flavor of these rolls. They're the perfect recipe for summer picnics and lunches!Yield: 4 rolls (8-9 slices each)

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 people
Course: Lunch
Cuisine: Asian , Korean

Ingredients

  • Bamboo sushi rolling mat
  • 1 c medium grain white Rice, dry, (or 2 c cooked rice)
  • 1 ½ tsp sesame oil, divided
  • ¾ tsp Salt, divided
  • 4 Roasted seaweed sheets (also called gim, nori, or laver)
Filling Shown Here
  • 3 eggs
  • 1 carrot, julienned into matchsticks
  • 3 handfulls spinach, Swiss chard, kale, or other dark leafy greens, chopped
Other Filling Options
  • kimchi
  • Ham and cheese
  • Cucumber and crab
  • Tuna and avocado
  • Bulgogi and sliced red pepper

Instructions

Preparing the Ingredients
    Cup of Yum
  1. Place 1 c dry rice in a medium saucepan and add water according to the package instructions. (We typically use approximately 1 ½ c water to 1 c dry.) Cover the rice and bring it to a simmer. Simmer, covered until the water is absorbed and the rice is tender, 15-20 min. Remove the rice from the heat and mix in 1 tsp sesame oil and ½ tsp salt. Cover the rice and let stand for 10 minutes to finish steaming and cool.
  2. While the rice is cooking and cooling, prepare your filling ingredients. Beat the eggs with a pinch of salt. Drizzle a little sesame oil into an 8 inch (or thereabouts) skillet. Heat the oil over medium heat. Pour the beaten egg into the hot skillet and reduce the heat to low/medium-low. Cover the skillet and cook until the top of the egg is dry and puffy, 6-8 min. Transfer the omelet onto a cutting board and slice into ½ inch strips. Let cool.
  3. Add another drizzle of oil to the skillet. Add the julienned carrot and a pinch of salt. Sauté the carrots over high heat until lightly golden, 2-3 min. Transfer the carrots onto a plate and set aside.
  4. Add a bit more oil to the, now empty, pan and add the chopped spinach and another pinch of salt. Sauté over medium high heat until the spinach wilts 2-3 minutes. Remove the wilted spinach to a paper-towel lined plate to soak up any excess moisture.
Rolling the Kimbap
  1. Place a sheet of seaweed on your sushi rolling mat. Spread rice over 2/3 of the seaweed, about ¼ inch thick, leaving the 1/3 of the seaweed furthest from you bare. Place the filling ingredients in a line in the middle of the rice.
  2. Start rolling the kimbap by using the mat to gently fold the section of rice closest to you over the filling ingredients. Tuck the edge of the seaweed into what will become the center of the roll as you continue rolling, pulling the mat away from you and pressing firmly. Once you have rolled up all the seaweed, keep the roll wrapped in the mat and squeeze it gently but firmly to create a solid roll.
  3. Remove the roll from the mat and place it on a cutting board. Cut the roll into ½ inch thick slices. For a picnic, pack the kimbap pieces tightly into a hard-sided, seal-able container, using wax paper between the layers if necessary.
  4. Kimbap is best eaten within 6-12 hours, but will keep well up to 24 hours, sealed in the refrigerator.