Kimbap (김밥) is a traditional Korean seaweed wrap, full of bright and fresh ingredients. This recipe is kind enough for beginning and seasoned chefs alike and is a perfect snack or side.
Bring these bite-sized rolls to your next picnic or dinner gathering!
Ingredients
- Ingredients:
- 3-4 sheets of fresh kim (laver/dried seaweed)
- 2 cups of cooked calrose rice
- 1 bunch of fresh spinach
- 4 pieces of imitation crab meat
- 1 carrot
- 4 strips of pickled radish (Dan Moo Ji)
- 4 strips of beef (ground beef can be used)
- 2 eggs, beaten
- 1 tbsp of rice vinegar
- Toasted sesame seed for garnish
- 1 tbsp of sesame oil
- 2 tsp of soy sauce
- 1 tsp of sesame oil
- 1 teaspoon of garlic
- 1 tsp of splenda/sugar
Instructions
1. Cook the rice in rice cooker or pot first as this will take about 20 minutes
2. Cut the carrots into long thin slices
3. Beat 2 eggs in a bowl. Pan fry the egg in the skillet with 1 tsp of cooking oil, in
thin sheet on both sides
4. Pan fry the carrots with a little cooking oil.
5. Make the marinate in a bowl and mix in the beef
6. Pan fry the marinated beef strips in the pan until they are medium well done
7. Arrange all cooked ingredients onto a plate, along with the imitation crab meat and
radish
8. Boil water in a pot and add spinach in the boiling water for 40 seconds to soften it
9. Drain and squeeze water out of the spinach. Put it in a bowl and ad some salt, 1
tsp of sesame oil and mix well
10. When the rice is cooked, move them into a large container and let it cool off. Add
some salt and 1 tbsp of rice vinegar and mix the rice properly
11. Place one laver on the bamboo mat.
12. Put the rice on the laver and spread it thinly all around
13. Then put each ingredient neatly in the middle of the rice
14. First, roll it with your hand
15. Then re-roll it tightly using the bamboo roller
16. Brush sesame oil over the kim bap roll
17. Use a sharp knife to cut the roll and place them on a plate
18. Sprinkle roasted sesame seed over as garnish
19. Serve with additional picked radish on the side