Kimbab
Experience the vibrant flavors of Korean cuisine with this authentic Kimbab recipe, a delightful twist on sushi rolls that's perfect as a snack, lunch, or party dish. Featuring seasoned sticky rice, crisp julienned vegetables, savory egg strips, imitation crab, and pickled radish, all wrapped in roasted seaweed sheets, Kimbab offers a delicious balance of textures and tastes in every bite. The recipe incorporates classic Korean ingredients like sesame oil and soy sauce for seasoning, alongside fresh spinach and blanched carrots for a colorful, nutrient-rich filling. Easy to prepare with a bamboo mat, these bite-sized rolls make for a visually stunning presentation. Whether you're exploring global flavors or looking for a wholesome, portable meal idea, Kimbab is a fun and flavorful choice that captures the essence of Korean food culture.
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Recipe Information
Ingredients
- 2 cups Rice
- 2.5 cups Water
- 2 tablespoons Sesame oil
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 large Eggs
- 1 medium Carrot
- 1 medium Cucumber
- 100 grams Spinach
- 100 grams Imitation crab sticks
- 100 grams Pickled radish (danmuji)
- 5 sheets Roasted seaweed sheets
- 1 tablespoon Soy sauce
- 2 tablespoons Vegetable oil
Instructions
Rinse the rice under cold water until the water runs clear. Cook the rice with 2.5 cups of water in a rice cooker or pot. Once cooked, fluff with a fork and let cool slightly.
Add 1 tablespoon of sesame oil, 1 teaspoon of salt, and 1 teaspoon of sugar to the warm rice. Mix well and set aside.
Beat the eggs with a pinch of salt and cook them in a lightly oiled non-stick pan to make a thin omelet. Allow to cool, then slice into thin strips.
Peel the carrot and julienne it into thin strips. Stir-fry in 1 tablespoon of vegetable oil over medium heat for about 3-4 minutes until tender. Set aside to cool.
Julienne the cucumber into similar sized strips, discarding the seeds.
Blanch the spinach in boiling water for 1 minute, drain, and rinse with cold water. Squeeze out excess water and season with 1 teaspoon of sesame oil and a pinch of salt.
Slice the imitation crab sticks and pickled radish lengthwise into thin strips.
Place a bamboo rolling mat on a flat surface and lay a sheet of seaweed on top, shiny side down.
Spread a thin layer of seasoned rice evenly over two-thirds of the seaweed.
Arrange a strip of each filling (egg, carrot, cucumber, spinach, imitation crab, and pickled radish) neatly in the center of the rice.
Lift the mat and use your fingers to keep the fillings in place while rolling the seaweed over the fillings. Press firmly as you roll to create a tight cylinder.
Continue rolling until you reach the end of the seaweed sheet. Gently press along the roll to secure it.
Repeat with the remaining ingredients to make additional rolls.
To serve, brush the outside of each roll lightly with a bit of sesame oil. Slice the rolls crosswise into bite-sized pieces using a sharp knife.
Arrange on a platter and enjoy as a snack or light meal.
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 29.0 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 5850 mg | 254% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 18.9 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 344 mg | 26% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1917 mg | 41% | |
*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.
