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Kimbap

Korean rice roll
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Prep Time:1 hour 15 minutes
Cook Time:5 minutes
Rolling the rice:20 minutes
Total Time:1 hour 40 minutes
Course: Appetizer, Lunch
Cuisine: Korean
Servings: 8 people

Equipment

  • 1 sushi bamboo mat

Ingredients

  • 1 package of roasted Nori sheets (10 sheets per package)
  • 1 pack of cut Korean pickled radishes and burdock (roughly about 8 radishes and burdock/package)
  • 1 large bunch of spinach
  • 3 large eggs
  • 1/2 large carrot
  • salt to season

Rice Mixture

  • 2 ½ cups freshly cooked rice
  • ½ tsp salt
  • 2½ tbsp sesame oil

Instructions

  • Cook short grain rice in the rice cooker or on stove top.
  • Bring a pot of water to boil
  • Wash the spinach and set aside
  • Wash and peel half of a carrot. Cut them into thin strips
  • Boil the Spinach for about 30s
  • Rinse with cold water, season with salt, set aside
  • Boil the carrots for 1 minute. Rinse with cold water, season with some salt, set aside
  • Beat the eggs, add some salt. Use a non stick pan on medium high, add a bit of oil
  • Add a bit of egg mixture into the pan. Swirl the egg so it covers the whole pan forming a thin crepe
  • let it cook for 1 minute and then take it out of the pan to cool. Repeat until all the egg mixture is gone. I made about 3 using my tamagoyaki pan (which is small and rectangle shape)
  • Once the egg crepe is cooled, roll it up and slice it into stripes. Set aside
  • Once the rice finish cooking, scoop it out and mix with ½tsp of salt and sesame oil
  • Open the package of pickled radish and burdock, get rid of excess liquid and pat them dry with paper towel. If you bought the whole pickled radish, cut them into long strips.
  • Lay out all your ingredients to use
  • Using a bamboo mat, lay one sheet of the roasted seaweed on it. Cut a thin piece of seaweed and lay it diagonally across it
  • Using a spoon or a rice paddle, put rice in a thin layer on the seaweed, leaving about ½ inch at the top without any rice
  • Smear a bit of rice near the end of the seaweed at the top to help it stick together
  • Place carrots, egg, spinach, pickled radishes and marinated burdock on the rice.
  • Lift the bamboo mat, use your fingers to keep the filling from moving. Use your thumbs to roll the kimbap into a roll. Use your finger to keep pressure on the filling while using your thumbs on the bamboo mat to roll the kimbap away from you
  • Once you are near the end of the seaweed, use the bamboo mat to tightly roll it to help prevent the filling from coming out.
  • Brush the top with sesame oil, cut into 0.5 inch thick slices and serve.

Notes

To pack them up, slice the roll and then wrap them in aluminum foil and put into the fridge. Consume within 2 days if possible as it won't taste good if you leave it for longer.