korean sushi

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)

soy sauce

tsp sugar

sweet rice wine (mirim)

tbsp corn syrup

spinach

salt

tsp sesame oil

sesame seeds

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.

Kimchi Kimbap is literally seaweed rice roll filled with a variety of delicious fillings, which features kimchi as the main filling.

Kimchi Kimbap

225 gr bulgogi/ground beef

granulated sugar/brown sugar

tsp minced garlic

vegetable oil

nori/seaweed sheet

short-medium white rice

tsp salt,

sesame oil,

sesame seeds,

Napa Cabbage Kimchi (225 gr)

spinach,

carrot,

Place freshly made rice in a large bowl....

Place freshly made rice in a large bowl. Gently mix salt and sesame oil over top with a rice scoop. Let it cool down enough so it's no longer steaming. Cover and set aside.

Bring a large pot of water to a...

Bring a large pot of water to a boil over high heat and prepare an ice bath. Blanch the spinach, place immediately in the ice bath, then squeeze out water. Season with 1/2 tsp sesame oil and 1/4 tsp salt. Set aside.

Combine the carrot matchsticks with 1/4 tsp salt....

Combine the carrot matchsticks with 1/4 tsp salt. Mix well and let it sweat for 5-10 minutes. Heat a pan and add a few drops of vegetable oil. Squeeze out excess water from the carrot, then saute for about 1 minute. Stir in 1/2 tsp sesame oil. Set aside.

Squeeze out kimchi juice with hands. Chop the...

Squeeze out kimchi juice with hands. Chop the kimchi into smaller pieces. Set aside.

Marinate the beef with soy sauce, sesame oil,...

Marinate the beef with soy sauce, sesame oil, sugar, and garlic.

Heat up a pan over medium-high heat and...

Heat up a pan over medium-high heat and cook the marinated beef until well cooked. Set aside.

Place a sheet of nori on a bamboo...

Place a sheet of nori on a bamboo mat with the shiny side down. Spread evenly about 3/4 cup cooked rice over the top, leaving about 1 inch uncovered on top of the nori. Place beef, kimchi, carrot, spinach in the center of the rice.

Use both hands to roll the mat over...

Use both hands to roll the mat over the fillings. Remove the roll from the mat. Repeat 4 more times with the remaining ingredients.

Brush sesame oil on the finished rolls and...

Brush sesame oil on the finished rolls and sprinkle some sesame seeds over the top. Cut each roll into 1/4 inch bite-size pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting. Put it on a plate and serve immediately or pack it in a lunchbox.

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Top Tags

Kimbap, Korean Seaweed Rice Rolls

Kimchi Kimbap

Top 2 korean sushi recipes from across the web

The most viewed korean sushi 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

Kimchi Kimbap

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