Kimbap (also spelled as gimbap) is a popular Korean dish that resembles sushi rolls. It is made with steamed white rice, various fillings, and rolled in dried seaweed sheets (nori). The name "kimbap" translates to "rice" (bap) wrapped in seaweed (gim). It is a convenient and delicious snack or meal that is enjoyed by people of all ages in Korea and around the world
Ingredients
For the rice
- 3 cups sushi rice (short-grain rice)
- 3 1/4 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the fillings (you can customize these based on your preference)
- 8-10 sheets of roasted seaweed (nori)
- 2-3 carrots, julienned
- 2-3 cucumbers, julienned
- 2-3 eggs, beaten and made into thin omelets
- 8-10 imitation crab sticks or cooked and seasoned shrimp
- 8-10 slices of ham or any other cooked meat
- Spinach, blanched and lightly seasoned
- Pickled radish (Danmuji)
For the sauce (optional)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame seeds
- 1 teaspoon sugar
Instructions
- Rinse the sushi rice in cold water until the water runs clear. Drain and let it sit for about 30 minutes. Cook the rice with water in a rice cooker or on the stovetop
- While the rice is cooking, prepare the fillings. You can cook the carrots, cucumber, and spinach by lightly sautéing them in a little oil and seasoning with salt. For the eggs, make thin omelets in a pan and slice them into strips
- Once the rice is cooked, transfer it to a large bowl. In a separate small bowl, mix the rice vinegar, sugar, and salt. Gently fold this vinegar mixture into the warm rice, being careful not to mash the rice. Let the rice cool down to room temperature
- Lay a bamboo sushi rolling mat (makisu) on a clean surface. Place a sheet of plastic wrap over the mat to prevent sticking. Lay a sheet of roasted seaweed (nori) on top of the plastic wrap
- Spread a thin and even layer of rice over the nori, leaving about 1-inch of nori without rice at the top edge
- Arrange the fillings horizontally in a line across the center of the rice
- Now, carefully lift the bamboo mat from the side closest to you while holding the fillings in place with your fingers, and start rolling away from you. Use the bamboo mat to shape the kimbap tightly and firmly. The nori should seal itself at the top edge.
- Once the kimbap is rolled, use a little water on your fingers to wet the nori edge and seal the roll.
- Let the kimbap rest for a few minutes before slicing. Wet a sharp knife with a little water to prevent sticking and slice the roll into bite-sized pieces.
- If desired, you can serve the kimbap with a dipping sauce made by mixing the soy sauce, sesame oil, rice vinegar, sesame seeds, and sugar.
Kimbap is versatile, so feel free to get creative with the fillings and adapt the recipe to your taste. Enjoy your delicious homemade Korean Kimbap