Kimbap (Korean Rice Rolls)
These Korean Seaweed Rice Rolls (kimbap) are made from freshly cooked rice seasoned with salt and sesame oil, filled with a variety of healthy and flavorful ingredients, and tightly rolled in a sheet of sushi nori.
Equipment
- 1 Non-Stick Frying Pan
- 1 Plastic drawer from a potato chip tube (Or you can use a bamboo sushi rolling mat)
- Plastic Food Wrap
Ingredients
Rice
- 4 cup of Freshly cooked rice (I cooked 2 cups of rice with 1¼ cup of water with my rice cooker. Follow your rice cooker's instructions.)
- 2 tbsp Sesame oil
- 1 tbsp Sesame seeds (optional but highly recommended)
- 1/2 tsp Salt
Other Ingredients
- 6 sheets Sushi nori
- 2 Eggs
- 2 Medium-size carrots, shredded or finely sliced (about 1½ cup shredded carrots)
- 4 handful of Baby spinach (about 100g; or you can use the same amount of adult spinach instead)
- 6 strips of Korean pickled radish (danmuji)
- 2 Sausage (or you can use bacon, ham, fried beef, or fried frim tofu instead)
- Cooking oil
- Salt
- Pepper
- Garlic powder (or fresh minced garlic)
- Kewpie mayo
Instructions
- Crack and beat 2 eggs. Spray oil on a heated pan. Pour the eggs into the pan. Tilt the pan slightly to spread the egg mixture evenly. Cook the egg over medium low heat until fully cooked.
- Place the egg on a cutting board and cut it into ½ inch wide strips. Set aside.
- Spray oil on a heated pan, pan fry 1½ cup carrot shreds until soft. Season with salt, pepper, and garlic powder to your taste. Transfer to a bowl and set aside.
- Spray oil on a heated pan, lightly pan fry 3 handfuls of baby spinach until shrink. Season with salt, pepper, and garlic powder to your taste. Transfer to a bowl and set aside.
- Cut sausages or fully cooked bacons into ½ inch wide strips. Set aside.
- Mix in ½ tsp salt, 2 tbsp sesame oil, and 1 tbsp baked sesame seeds (optional) in freshly cooked rice. Set aside.
- Take a plastic drawer from a potato chip tube. Place a sheet of food wrap on the drawer. Place a sheet of sushi nori on the food wrap, with the rough side facing up.
- Put a layer of rice on the sushi nori, spread it evenly, press it tightly with a spoon.
- Place a sausage strip, some carrots, a pickled radish strip, egg strips, and some spinach over rice.
- Put another layer of rice on the top, spread it evenly, press it tightly with a spoon.
- Fold the edges of the sushi nori to seal up the kimbap. Apply a little bit of water on the edge so that it turns sticky and seals well.
- Take the kimbap roll out of the chip drawer.
- Repeat with the remaining ingredients.
- Remove food wrap from each roll. Cut each roll into 6 to 7 bite-size pieces.
- Serve with Kewpie mayo.