Kim Bap Korean Rice Rolls
Experience the vibrant flavors of Korea with these irresistible Kim Bap Korean Rice Rolls, a perfect combination of sweet, savory, and tangy goodness wrapped in a sheet of nori. This colorful dish features seasoned short-grain rice, fresh julienned vegetables like carrots and cucumbers, savory egg omelet strips, tender spinach infused with garlic and soy sauce, and the unique tang of pickled radish, all rolled together with imitation crab for a delightful bite. Ideal as a snack, picnic treat, or light meal, kimbap (or gimbap) is as versatile as it is delicious. With its minimalist prep time and vibrant layers of textures, this iconic Korean recipe is a must-try for anyone looking to explore authentic Asian cuisine. Perfect for both beginners and seasoned cooks, these sushi-like rolls are packed with wholesome ingredients and bursting with flavor!
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Recipe Information
Ingredients
- 3 cups Cooked short-grain white rice
- 2 tablespoons Sesame oil
- 1 teaspoon Salt
- 5 sheets Nori (seaweed sheets)
- 1 medium Carrot
- 1 medium Cucumber
- 5 strips Yellow pickled radish (danmuji)
- 2 large Eggs
- 2 teaspoons Cooking oil
- 5 Imitation crab sticks
- 2 cups Spinach
- 1 tablespoon Soy sauce
- 1 teaspoon Garlic (minced)
Instructions
In a large bowl, season the cooked rice with sesame oil and salt. Mix well and set aside to cool to room temperature.
Peel the carrot and julienne it into thin matchstick-size strips. Heat 1 teaspoon of cooking oil in a pan over medium heat. Stir-fry the carrot for 2–3 minutes until tender. Remove and set aside.
Slice the cucumber into thin strips, discarding the seeds to prevent excess moisture. Set aside.
Blanch the spinach in boiling water for 30 seconds, then drain and rinse under cold water. Squeeze out excess water and season with soy sauce and minced garlic. Set aside.
Beat the eggs in a small bowl and pour into a non-stick pan coated with 1 teaspoon of cooking oil. Cook over low heat to make a thin omelet. Remove from the pan, cool, and slice into strips.
Lay one sheet of nori shiny side down on a bamboo sushi mat. Spread a thin, even layer of seasoned rice over two-thirds of the nori (leave the top 1/3 of the sheet rice-free).
Arrange fillings horizontally across the center of the rice: a small amount of spinach, julienned carrot, cucumber strips, one strip of pickled radish, omelet strips, and an imitation crab stick.
Starting at the bottom edge of the nori, use the bamboo mat to tightly roll the kimbap away from you, pressing firmly to secure the roll. Seal the edge with a few grains of rice or a small amount of water to make it stick.
Repeat the process with the remaining nori sheets and fillings.
Using a sharp knife, slice each roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to maintain clean edges.
Serve immediately or store in an airtight container for later consumption. Enjoy your kimbap!
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 8.0 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 534 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
