Kimbap
Delight in the vibrant flavors and artful simplicity of **Kimbap**, Korea's beloved seaweed rice roll that's as fun to make as it is to eat. Packed with nutritious ingredients like spinach, julienned carrots, crisp cucumber, and your choice of savory fillings such as imitation crab sticks or tender beef strips, this dish offers a perfect balance of textures and flavors. Seasoned short-grain rice and a hint of sesame oil bring authenticity to every bite, while the use of pickled radish or burdock root adds a subtle tangy sweetness. Rolled in roasted seaweed sheets using a bamboo mat, kimbap is an ideal grab-and-go snack, picnic treat, or elegant party appetizer. Whether served plain or alongside soy sauce and wasabi, this colorful, crowd-pleasing recipe is a homemade alternative to sushi that's easy to customize and enjoy.
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Recipe Information
Ingredients
- 2 cups short-grain white rice
- 2.5 cups water
- 1 teaspoon salt
- 1 tablespoon sesame oil
- 1 piece bamboo mat
- 4 sheets seaweed sheets (gim)
- 1 large carrot
- 1 medium cucumber
- 100 grams spinach
- 100 grams seasoned burdock root or pickled radish
- 3 large eggs
- 2 tablespoons vegetable oil
- 100 grams imitation crab sticks or cooked beef strips
Instructions
Rinse the rice under cold water until the water runs clear. Drain well.
In a rice cooker or pot, combine the rice and 2.5 cups of water. Cook the rice until tender. Once cooked, let it cool slightly, then mix in the salt and sesame oil. Set aside.
Peel the carrot and cut it into long, thin strips. Julienne the cucumber and if the seeds are too watery, remove them. Set aside.
Blanch the spinach in boiling water for about 30 seconds, then cool it in ice water. Squeeze out excess moisture and season with a pinch of salt and a few drops of sesame oil.
Beat the eggs and season with a pinch of salt. Heat a non-stick pan with a small amount of vegetable oil. Pour in the beaten eggs and cook them into a thin omelet. Once cooled, cut into strips.
In the same pan, add a little more oil and sauté the carrot strips until slightly softened, about 2-3 minutes.
Lay a sheet of seaweed on the bamboo mat. Spread a thin layer of rice over the seaweed, leaving about an inch at the top edge uncovered.
Lay all the fillings—carrot, cucumber, spinach, egg strips, burdock root or pickled radish, and imitation crab sticks or beef strips—in a line on the side closest to you.
Carefully lift the bamboo mat with the seaweed and rice over the filling, tuck in the ingredients, and roll it tightly, using the mat to help shape the roll.
Seal the roll by moistening the top edge of the seaweed with a little water before making the final tight roll.
Lightly brush the roll with sesame oil and cut into bite-sized pieces using a sharp knife. Clean the knife with a damp cloth between cuts for neat slices.
Repeat the process for the remaining ingredients and serve the kimbap with soy sauce or wasabi as an option.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 972 mg | 42% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.7 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 491 mg | 10% | |
*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.
