
Kimbap or Gimbap - Seaweed Rice Roll
User Reviews
5.0
9 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 people
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Calories
936 kcal
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Course
Main Course
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Cuisine
Korean

Kimbap or Gimbap - Seaweed Rice Roll
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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.
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Ingredients
- 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)
Instructions
- Wash rice and cook (use less water than usual to make drier rice).
- Wash, peel burdock root and cut into lengths of the kimbap/Sushi bamboo mat.
- Cut burdock into thin strips.
- In a pan, add burdock root and 1 C water and bring to boil. Lower to med heat and cook for 5 min.
- 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.
- 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.
- Julienne cucumbers and carrots.
- Sauté carrots in oil and season with salt. Cool.
- 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.
- Fold both sides (1/3 width) into the center and make an omelette.
- Once omelette has cooled down, cut into strips.
- 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.
- Season ground beef with soy sauce, sugar, garlic, sesame oil, wine and black pepper. Sauté until fully cooked.
- Open package of pickled radish – Dahnmuji (단무지) and drain the liquid. Gather all ingredients and now we are ready to make some gimbap!
- 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.
- Finish the kimbap by brushing the outside with sesame oil. It will keep the kimbap moist and shiny.
- 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
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