Kimbap or Gimbap - Seaweed Rice Roll

User Reviews

5.0

9 reviews
Excellent
  • Prep Time

    30 mins

  • Cook Time

    30 mins

  • Total Time

    1 hr

  • Servings

    4 people

  • Calories

    936 kcal

  • Course

    Main Course

  • Cuisine

    Korean

Kimbap or Gimbap - Seaweed Rice Roll

So some people think Kimbap or Gimbap is Korean version of a sushi roll because it uses the same bamboo mat and looks similar to sushi. But there are records in the history books from Chosun dynasty (which is before Japan’s invasion of Korea) that mention wrapping rice with Korean gim/kim.

I Made This!

Be the first!

Save this

Be the first!

Ingredients

Servings
  • 3 Cup short grain rice (uncooked)

seasoning for rice:

  • 2 Tbsp rice vinegar
  • 4 tsp sugar
  • 1 tsp Sea Salt (Trader Joe's)

Spinach

  • 1 bunch spinach
  • 1/3 tsp salt
  • 1 tsp crushed sesame seeds
  • 1 tsp sesame oil
  • 1 cucumber – optional

Carrot

  • 1 carrot
  • 1 Tbsp oil
  • salt

Burdock roots (wooeong) – optional -:

  • 1 burdock root
  • 1 cup water
  • 2 Tbsp dark soy sauce (jinkanjang)
  • 2 Tbsp sugar
  • 1 Tbsp mirin or rice wine

Egg

  • 4 eggs
  • 1 pinch salt

Ground beef

  • 8 oz ground beef
  • 3 tsp dark soy sauce (jinkanjang)
  • 1 Tbsp rice wine
  • 1 Tbsp sugar
  • 1 tsp honey
  • 1 Tbsp chopped garlic
  • 1 tsp sesame oil
  • 1/8 tsp black pepper
  • 6 heets nori (dried seaweed, gim)
  • 1 pack pickled daikon radish (daanmuji)
Add to Shopping List

Instructions

  1. Wash rice and cook (use less water than usual to make drier rice).
  2. Wash, peel burdock root and cut into lengths of the kimbap/Sushi bamboo mat.
  3. Cut burdock into thin strips.
  4. In a pan, add burdock root and 1 C water and bring to boil. Lower to med heat and cook for 5 min.
  5. Add soy sauce, sugar and mirin to pan and simmer for 10 more min. or until the sauce has almost evaporated like below: Let it cool.
  6. Wash spinach, blanch them in salted water. Put blanched spinach in cold water to stop further cooking. Squeeze excess water from spinach and season with salt, sesame oil and sesame seeds.
  7. Julienne cucumbers and carrots.
  8. Sauté carrots in oil and season with salt. Cool.
  9. Whisk eggs, season lightly with salt and pour eggs into oiled frying pan over medium low heat. Wait a couple min until the edges are cooked.
  10. Fold both sides (1/3 width) into the center and make an omelette.
  11. Once omelette has cooled down, cut into strips.
  12. Mix vinegar, sugar, salt and season rice by mixing it altogether. Cool in a large bowl. Rice should not be hot when you make the kimbap.
  13. Season ground beef with soy sauce, sugar, garlic, sesame oil, wine and black pepper. Sauté until fully cooked.
  14. Open package of pickled radish – Dahnmuji (단무지) and drain the liquid. Gather all ingredients and now we are ready to make some gimbap!
  15. Layer seaweed on bamboo mat, spread rice and put all stuffing ingredients on the rice. See my post for more details on how to make the roll.
  16. Finish the kimbap by brushing the outside with sesame oil. It will keep the kimbap moist and shiny.
  17. Cut kimbap into 3/4 in (2 cm) thickness.

Notes

  • VARIATIONS
  • Serve with some gochujang if you like things a little spicy. Kimbap will get dry quickly so keep covered until ready to serve.
  • Serve with some miyeok gook or miso soup
  • Kimchi, myeolchi bokkeum, jangjorim all go great with Kimbap!
  • Store leftover in fridge and reheat

    The most delicious way to do this is by pan-frying it with some sesame oil. Fry each side on med heat until things become nicely brown and crispy. This way you can eat Kimbap toasty and nutty on the outside and warm and soft on the inside.

  • The most delicious way to do this is by pan-frying it with some sesame oil. Fry each side on med heat until things become nicely brown and crispy. This way you can eat Kimbap toasty and nutty on the outside and warm and soft on the inside.
  • Season rice with just sesame oil and salt instead of vinegar+sugar
  • Use bulgogi, pork bulgogi instead of ground beef

Nutrition Information

Show Details
Calories 936kcal (47%) Carbohydrates 150g (50%) Protein 30g (60%) Fat 22g (34%) Saturated Fat 6g (30%) Cholesterol 203mg (68%) Sodium 1651mg (69%) Potassium 1086mg (31%) Fiber 8g (32%) Sugar 20g (40%) Vitamin A 11015IU (220%) Vitamin C 30.2mg (34%) Calcium 162mg (16%) Iron 11.4mg (63%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 936 kcal

% Daily Value*

Calories 936kcal 47%
Carbohydrates 150g 50%
Protein 30g 60%
Fat 22g 34%
Saturated Fat 6g 30%
Cholesterol 203mg 68%
Sodium 1651mg 69%
Potassium 1086mg 23%
Fiber 8g 32%
Sugar 20g 40%
Vitamin A 11015IU 220%
Vitamin C 30.2mg 34%
Calcium 162mg 16%
Iron 11.4mg 63%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

5.0

9 reviews
Excellent

Write a Review

Drag & drop files here or click to upload