Kimbap (Seaweed rice rolls)
User Reviews
4.8
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4
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Course
Main Course, Snacks
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Cuisine
Korean
Kimbap (Seaweed rice rolls)
Description
Kimbap (Seaweed rice rolls) are made by spreading a thin layer of seasoned short grain rice onto dried seaweed sheets, then layering seasoned and cooked fillings like marinated beef strips, blanched spinach, carrots, pickled radish, braised burdock root, strips of a thick egg omelette, and seasoned fish cake. The rolls are then tightly rolled, sliced, and served.
The savory marinated beef adds a tender texture and sweet-salty flavor, complemented by the nutty sesame oil in the rice and spinach. Crunch from the pickled radish and carrots contrasts with the soft egg and chewy fish cake. This combination offers a variety of mouthfeels while maintaining harmony of flavors typical in Korean kimbap.
Kimbap is often served as a portable meal or picnic dish that can be eaten at room temperature. It is ideal for lunchboxes or light meals, offering balanced protein, vegetables, and grains in each bite.
The notes suggest adjusting the amount of rice and fillings depending on the number of rolls desired. Spinach can be substituted with cucumber for added crunch and freshness, and fillings may be omitted or added to personal preference, allowing customization.
Ingredients
- 4 dried seaweed aka nori, gim (김
- neutral cooking oil generic cooking oil
For the rice
- 1.5 cups short grain rice See note 1, uncooked; use a standard measuring cup
- 1 tablespoon sesame oil
- salt start with a little less, to taste (about 1/2 teaspoon
For the beef
- 8 ounces beef or bulgogi meat or ground beef, lean tender; cut into thin strips
- 2 teaspoons soy sauce
- 1 teaspoon rice wine (or mirin)
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic minced
For the vegetables
- 1 spinach See note 3 for a substitute, bunch about 8 ounces
- 1 teaspoon sesame oil
- salt to taste (about 1/4 teaspoon
- 2 carrot medium; julienned or 1/2-inch thick long strips
- 4 trips pickled radish if not pre-cut, cut into about 1/2-inch thick long strips, pre-cut strips; danmuji, 단무지; white or yellow
- 4 trips burdock root Or make braised burdock roots, prepared; ueong, 우엉
For the egg
- 2 egg large
For the fish cake
- 1 fish cake eomuk (어묵); or 2 sheets if small
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
Instructions
- Cook the rice using a little less water than usual. (Freshly cooked rice is best for gimbap.) Keep it warm until all the filling ingredients are ready.
- Cut the beef into thin strips (about 1/2-inch thick). Mix well with the next 5 seasoning ingredients. Set aside.
- Bring a large pot of water to a boil over high heat and prepare a cold water bath. Blanch the spinach, place immediately in cold water, then squeeze out excess water. Season with the sesame oil and salt.
- Crack and beat the eggs, in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a small non-stick pan over medium-low heat. Add the eggs to the pan. When the bottom is set but the top is still runny, flip it over 1/3 way and again to make a thick omelette. Transfer to a cutting board and let it cool. Cut lengthwise into 1/2-inch thick strips. (You can make a thin, round egg omelette and use 2 pieces per each roll, if it's easier for you.)
- Julienne the carrots. Heat a lightly oiled pan over medium-high heat. Stir-fry the carrots until softened. Lightly season with a pinch of salt. Transfer to a plate.
- Cut the fish cake lengthwise into about 3/4-inch thick strips. Heat the pan with cooking oil (about 1 teaspoon) over medium heat. Stir fry the fish cake with the soy sauce, sugar, sesame oil until softened, about 2 minutes.
- Stir-fry the beef over medium-high heat until cooked through, 2 - 3 minutes.
- Arrange all the ingredients together on a plate.
- While the rice is still hot/warm, add the sesame oil and salt. Mix well by lightly folding with a rice paddle or large spoon until evenly seasoned. Add more salt to taste if needed.
- Put a seaweed sheet, shiny side down and longer side towards you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the seaweed, using a rice paddle or your fingers preferably. Leave about 1.5 inch space at the top.
- Lay the prepared ingredients on top of the rice, leaving some uncovered rice at the top for sealing.
- Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers. Put firm pressure over the roll with the help of the bamboo mat (or aluminium foil), if using, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.
- Rub or brush the roll with a little bit of sesame oil for extra flavor and shiny look. Apply a little bit of sesame oil to a sharp knife. (This will keep rice from sticking to the knife. Repeat as necessary after each cut. Wipe the knife with a damp towel as needed.) Cut the roll into 1/2-inch thick bite sizes.
Notes
- Each kimbap roll uses about 3/4 to 1 cup of cooked rice; adjust rice quantities based on desired number of rolls.
- You can substitute spinach with cucumber for a fresh crunch or add it alongside spinach for variation.
- Omit or include fillings according to taste or availability to customize your kimbap.
User Reviews
Overall Rating
4.8
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