kimbap

Kimbap, one of Korea's most popular snacks, can have all sorts of fillings; this very classic version is a great place to start.

Kimbap (Korean Seaweed Rice Rolls) Recipe

(12-ounce; 340 grams) cucumber

Sea or kosher salt

eggs

Vegetable oil,

(8-ounce; 240 grams) carrot, julienned

flat odeng fishcake,

(10 milliliters) grain syrup

(5 milliliters) soy sauce

Korean braised burdock root

short-grain (sushi) rice, hot (see note)

(22 milliliters) sesame oil, plus more for brushing

sesame seeds

Trim cucumber ends and cut it in half lengthwise. Using a spoon, scrape out the seeds from each half. Cut each half lengthwise into three long strips to make 6 strips total. Place cucumber strips on a plate, sprinkle all over with salt, and toss well to coat. Set aside.

In a small bowl, beat eggs with a pinch of salt. Lightly grease a 10-inch nonstick skillet with vegetable oil and heat over medium heat until warmed but not sizzling hot. Add half the egg, swirling to cover entire bottom of pan and cook until egg has just set on top. Using a rubber spatula, carefully free the egg round and transfer to a work surface to cool. Lightly re-grease pan if needed and repeat with remaining egg. Wipe out skillet.

Slice egg lengthwise into thin strips. Set aside.

Rinse cucumber under cold running water, then pat dry with towels, squeezing gently to remove excess moisture. Using the same skillet, wipe it lightly with more vegetable oil and set over medium-high heat until shimmering. Add cucumber and cook until just slightly softened, about 1 minute. Set aside to cool.

Add ham strips and cook, gently stirring and tossing, until heated through, 1 to 2 minutes. Set aside to cool.

Add the carrot to the skillet with a large pinch of salt and cook, stirring and tossing, until crisp-tender, 1 to 2 minutes; if you need to add a little more oil to the pan, you can do so at any point. Set aside to cool.

Lower heat to medium. Add fishcake strips to skillet along with oligosaccharide syrup and soy sauce and cook, tossing and stirring, until fishcake has softened, 1 to 2 minutes. Set aside to cool.

In a large bowl, mix rice with sesame oil, crushed sesame seeds, and 1 teaspoon salt. Divide rice into 6 even portions.

Set a kimbap/sushi rolling mat on a work surface. Set a sheet of nori on top of it. Wearing plastic gloves, place a portion of rice on the seaweed sheet and use both hands to spread it evenly all over, leaving about one or two inches of the sheet exposed at the top edge. Dot a few rice grains along the top edge (they will help it stick together later).

Arrange your fillings across the center of the rice: 1 cucumber stick, some egg strips, 1 ham strip, one-sixth of the carrot, some of the fishcake strips, 1 danmuji strip, 1 burdock strip, and 1 crab stick strip.

Roll the bamboo mat up and away from you, curling the seaweed sheet and rice around the fillings; use the fingers of both your hands to hold the filling in place as you roll with your thumbs. Secure the roll with the exposed flap of seaweed sheet. Once the roll is sealed, gently squeeze, pressing gently on the top and sides, to compress the roll slightly and seal the edge; if it doesn't seal well, you can also wet the seaweed at the seam to help it adhere.

Repeat with remaining seaweed sheets, rice, and fillings.

Lightly brush rolls with sesame oil and lightly rub a sharp knife blade with it as well. Set 2 rolls next to each other, then slice them both into 1/2 inch thick pieces (it's easier to cut through 2 rolls at once than it is to do one at a time).

Chungmu kimbap is seaweed rice rolls originated from Tongyoung, Korea. It&#039;s wrapped with plain rice, served with spicy radish and squid salad

Chungmu Kimbap, the famous seaweed rice rolls of Korea

seaweed

rice

garlic

onion

anchovy sauce

Korean radish

coarse sea salt

sugar

white vinegar

Korean chili flakes (gochugaru)

Korean plum extract (maeshil cheong) (optional)

squid

(4 oz fish cakes)

soy sauce

sesame oil

black pepper

Peel the radish and slice it in free form to get ½" on the thickest part.

Dissolve salt, sugar, and vinegar in a bowl and soak the radish slices for 2 hours. Drain well. Set aside.

In a blender, puree garlic, onion, and anchovy sauce together until smooth. Reserve 2 tablespoon of the puree.

To make the radish side dish, combine the onion puree (except the reserved 2 tablespoon) with the rest of the radish ingredients. Mix well. Toss with the radish. Let it sit on the counter for a day to ferment if the permits.

For the squid and fish cakes, blanch the squid in a boiling water for 30-60 seconds and drain well, place on a mixing bowl and set aside. Slice the fish cakes into desired bite size. Add to the squid. In a small bowl combine the remaining 2 tablespoon of the onion puree with the rest of the ingredients; mix well. Pour the seasoning into squid and the fish cakes and toss well to incorporated everything.

Cut each sheet of seaweed into 6 equal segment. Spread a little bit (about 2 tablespoon) of rice over the seaweed pieces and roll it up. Serve the seaweed rice rolls with the 2 side dishes.

Kimbap (Korean seaweed rice rolls) is the perfect finger food or meal-on-the-go. Step-by-step instructions make home preparation easy.

Kimbap, Korean Seaweed Rice Rolls

seaweed sheets (gim)

short grain white rice

water

Korean plum extract (maeshil cheong)

tsp salt

pickled radish (danmuji), 1/2 inch thick (drained)

6-12 strips braised burdock root (Oeong) (drained)

imitation crab meat

tbsp oil (divided)

shred carrot

eggs (beaten)

flat fishcake (sliced thinly)

tsp sugar

sweet rice wine (mirim)

tbsp corn syrup

spinach

salt

tsp sesame oil

For the rice; Rinse rice several times and drain. Soak rice in 2 1/2 cup water for 10 minutes. Cook rice until soft. Put hot rice in a large mixing bowl, add plum extract and salt; toss well. Cover rice with a kitchen towel and set aside to cool.

For the eggs: Beat eggs and cook in a skillet in 3 batches. Roll them up and slice thinly

For the carrots: cook shredded carrot in a little oil, add salt. Add 2 tbsp of water to create some steam and cover with a lid. Cook for 2 minutes until crisp but tender.

For the fishcake: slice fishcake sheets thinly and stir-fry in a little oil for 1 minute. Mix together soy sauce, sugar, and rice wine, and then add the mixture to the fish cake. Continue to stir-fry for another minute.

For the spinach: blanch spinach in boiling water with some salt. Drain and rinse with cold water. Squeeze out the excess moisture. Season with salt, sesame oil, and sesame seeds. Toss well.

Cut 3 sheets of seaweed in half and set aside.

Place a full sheet of seaweed, shiny side down, longer side toward you, on a bamboo rolling mat. Spread about 1 cup of rice (1/6 amount) evenly on the seaweed leaving 1 inch of space at the end. Lay a half seaweed sheet in the middle of rice.

Put filling ingredients on top of the half seaweed sheet in a contrasting color pattern.

Lift the entire end of mat from your side with both hands, roll over to cover the fillings, tucking in the filling with your fingers. Put firm pressure on the roll and continue to roll again as you roll away the mat until it reaches to the end.

Place the finished kimbap on a platter, seam side down, while you are making another. Cut kimbap into 1/2 inch thick slices.

To assemble

https://content.jwplatform.com/videos/VNRSGHom.mp4

I will share some tips to make pretty Kimbap (gimbap), Korean seaweed rice rolls. Kimbap is a very versatile dish using different kinds of vegetables and/or meat choices. You can make kimbap vegan &amp; vegetarian friendly, and even gluten-free with your choice of filling option.

The latest social media food trend in Korea! Folded kimbap (or gimbap)! So easy, quick, versatile, and yummy!

Folded kimbap (or gimbap)

sesame seeds -- optional

gim (김밥용 김), seaweed sheet (aka laver, nori)

fried egg (no runny yolk)

lettuce leaf (you can use 2

cucumber

Mix warm rice with a little bit of sesame oil, salt to taste, and optional sesame seeds

If using Spam, thinly slice and pan fry for a minute or two on each side over medium heat. If using leftover cooked meat, you can heat it in the microwave as necessary. If using canned tuna, press the liquid out.

Clean and pat dry the vegetables with a paper/kitchen towel. Thinly slice, shave (with a peeler), or julienne the cucumber or carrot. You can lightly sauté the cucumber or carrot, but not necessary. If using kimchi, thinly slice and squeeze out the liquid. You can mix kimchi with sesame oil and/or stir-fry in lightly oiled pan, but not necessary.

Put a sheet of nori, shiny side down and shorter side towards you (the photo may not look like that because of the camera angle), on a cutting board or plate. Cut a slit to the middle of gim (seaweed sheet) from the short side.

Spread the rice evenly over the bottom left quarter of the seaweed sheet. Arrange the other ingredients on each quarter. Lift the bottom left quarter and fold it onto the top left quarter, then to the top right, and finally to the bottom right. Press lightly and tuck the filling in after each fold.

Dong Geu Rami Kimbap is from the Netflix show, &#8216;Extraordinary Attorney Woo&#8217;. Unlike traditional kimbap which is usually rolled, this one is in a square wrap. The ingredients are simple — rice, kimchi, and a fried egg, but together this&hellip;

Dong Geu-rami Kimbap

Kimchi

Sesame oil

Sugar

Vegetable oil

White rice, cooked

full sheet of Nori (dried seaweed sheet)

Korean Tuna Kimbap (Chamchi Kimbap) Recipe

Tuna Kimbap (Chamchi Kimbap)

cucumber ((English or Lebanese), (350 grams/ 12.3 ounces))

carrots

Korean fish cake

cooked rice ((resulted from 2 cups of uncooked short

pickled radish

555 g canned tuna ((19.6 ounces), drained (3 cans of tuna each weighing

mayonnaise

dried seaweed ((gim / sushi nori))

perilla leaves

Tbsp sesame oil

cooking oil

Tbsp fine sea salt

fine sea salt

tsp rice wine ((mirin))

Tbsp soy sauce (, regular)

tsp fine sea salt

Cut the cucumber into long strips and remove the seeds. Place on a plate, season with the salt (1/2 Tbsp fine salt) and mix well. Set aside.

Break the eggs in a medium sized bowl and whisk them lightly. Add the egg seasoning (fine sea salt and rice wine) and mix them well. Preheat a pan and add a small dash of cooking oil. Add a thin layer (about one-third) of beaten egg and cook both sides well over low-medium heat. Transfer to a plate or cutting board and cool it down. Repeat until you cook up the whole batch of beaten egg.

In a heated pan, add a small dash of cooking oil and cook the carrots over medium heat for about 2 to 3 mins. Transfer to a plate.

Wipe the pan with some kitchen paper, add a dash of cooking oil and cook the fish cakes with the seasoning (soy sauce and sugar) over medium heat for about 2 minutes. Transfer to a plate.

Stack the pan-fried eggs on top of each other, roll up, and thinly slice. Transfer to a plate.

In a large bowl, mix the rice with the rice seasoning. Set it aside until it cools down.

Squeeze the cucumber strips, yellow radish pickle, and seasoned edible burdock root to remove excess water. Transfer to a plate.

Prepare a medium sized bowl and put the drained tuna. Add the mayonnaise and mix them well. Set it aside.

Gather all the kimbap ingredients at the ‘kimbap rolling station’. This makes it easy to assemble.

Place one dried seaweed sheet on the bamboo mat (shiny side facing down). Grab the rice (about tennis ball size) and put the rice on the seaweed sheet then spread it evenly and thinly to cover the seaweed, leaving about 5 cm / 2 inches gap at the top of the seaweed.

Now fill the seaweed with the filing ingredients. Make sure that you evenly distribute the ingredients so that you don’t run out later. Place a perilla leaf (half if too big, two if too small), tuna on the middle of perilla leaves, then add one yellow radish pickle, and two burdock strips around it. Then pile up cucumber sticks, eggs omelette strips, fish cakes strips, and carrot sticks.Then hold the ingredients together with your hands and start rolling the seaweed. To glue the top end of the seaweed, apply a few drops of water to the gap left in Step 10. Alternatively, put a few grains of cooked rice into this gap. Finish rolling the seaweed and shape the roll by pressing down with a bamboo mat. Set the finished rolls aside.

Repeat steps 10 to 11 with the remaining ingredients.

Line up all the kimbap on a cutting board and coat the seaweed surface with some sesame oil (about 1 Tbsp). Slice the kimbap into bite-sized pieces. Serve with some yellow pickled radish or kimchi.

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Рецепт кимбап

180 г — отварной заправленный рис для суши Японика Katana;

шт. — лист нори Katana;

г — морковь;

г — огурец;

65 г — тунец консервированный;

г — листья салата;

г — соевый соус Классический Katana (для рыбы и для подачи);

зуб. — чеснок;

щеп. — сахар;

ст. л. — масло кунжутное Katana;

ч. л. — кунжут Katana

Шаг 1

В готовый рис добавим семечки кунжута и перемешаем.

Шаг 2

Удалим семена из огурца, чтобы он был менее водянистым и более плотным. Морковь очистим и натрем на терке для приготовления моркови по-корейски, нашинкуем остальные овощи тонкими длинными полосками.

Шаг 3

Обжарим тунец на кунжутном масле в течение двух минут на слабом огне. Добавим 1 ч. л. соевого соуса, щепотку сахара, измельченный зубчик чеснока, немного молотого черного перца и обжарим еще минуту.

Шаг 4

Сформируем кимбап так же, как и обычные роллы — с помощью бамбукового коврика. Выложим лист нори на макису шершавой стороной вверх и равномерно распределим рис ровным слоем, оставляя свободное место в верхнем краю листа на 1–1,5 см, чтобы было удобно сворачивать. Поверх риса полосками распределим начинку.

Easy Korean Spicy Tuna Kimbap. A delicious seaweed rice roll filled with perilla leaves and a spicy tuna mayo filling. This popular Korean dish serves well as a light meal, snack idea for road trips, or in a lunch box.

Easy 15-min. Spicy Tuna Kimbap

nori (or gim (roasted seaweed))

perilla leaves (washed and dried with stems removed)

tsp sesame oil (to coat kimbap)

tsp sesame seeds (to

5.3 oz canned tuna

tbsp green onion (very finely chopped)

tbsp Japanese mayo (aka Kewpie mayo or sub with regular mayo)

tbsp sriracha sauce ((add another tablespoon if you like it spicier))

Drain the canned tuna of it&#39;s liquids using a fine sieve. Transfer canned tuna to a medium bowl. Add green onions, kewpie mayo and sriracha sauce to the tuna and mix well.  Set aside.

In a large bowl with hot cooked rice, season with sesame oil, sesame seeds, and a bit of salt. Mix well. Cover with a damp towel or lid and keep warm.

Vertically place a nori sheet rough side up on a cutting board. Optionally, if you have a bamboo mat, you can place the nori on top of that.

Take a cup of rice and place it in the center of the nori. Using clean hands or a rice paddle, evenly spread the portion of rice out and create a 1 inch border at the end furthest away from you.

Place two perilla leaves in the center of the rice, overlapping them so they can fit.

Scoop half of the spicy tuna mixture on top of the perilla leaves and evenly shape the tuna mixture into a thick log (See images in blog post for visual aid). Do not spread it out thinly or when you roll it, the tuna filling will spill out from the sides. With enough rolling pressure, the tuna filling should evenly distribute.

Fold the perilla leaves over the tuna mixture, to hold the tuna mixture in.  (See images in blog post for visual aid).

To begin rolling, start at the end closest to you. Firmly roll and tuck in the ingredients and be careful not to squeeze the tuna filling out as you roll.

Once you reach the end, let the roll sit on top where the border was so it can stick to the rest of the roll from the residual heat of the rice.

Evenly pour 1/2 tsp sesame oil on the kimbap roll and with clean hands or a brush, spread it all over the seaweed.

Repeat the above steps for the remaining roll.

Rub some sesame oil on a sharp knife. Firmly hold your kimbap with your dominant hand (but don't squeeze) and slice it with the knife into 1-inch-thick pieces. Then garnish with sesame seeds.  Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1710289522/gumgbieijolbmfljzx9m.mp4

Spicy Tuna Kimbap. A delicious seaweed rice roll filled with perilla leaves and a spicy tuna mayo filling. This popular Korean dish serves well as a light meal, snack idea for road trips, picnics, or in a lunch box. Ready in 15 minutes with cooked rice!

Top 8 kimbap recipes from across the web

The most viewed kimbap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kimbap (Korean Seaweed Rice Rolls) ...

Chungmu Kimbap, the famous seaweed ...

Kimbap, Korean Seaweed Rice Rolls

Folded kimbap (or gimbap)

Dong Geu-rami Kimbap

Tuna Kimbap (Chamchi Kimbap)

Рецепт кимбап

Easy 15-min. Spicy Tuna Kimbap

Top 8 kimbap recipes from across the web

The most viewed kimbap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kimbap (Korean Seaweed Rice Rolls) ...

Chungmu Kimbap, the famous seaweed ...

Kimbap, Korean Seaweed Rice Rolls

Folded kimbap (or gimbap)

Dong Geu-rami Kimbap

Tuna Kimbap (Chamchi Kimbap)

Рецепт кимбап

Easy 15-min. Spicy Tuna Kimbap

The most viewed kimbap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine