Kimbap (Korean Seaweed Rice Rolls)
Local name: 김밥
In short: Seasoned rice rolled in roasted seaweed around egg, carrot, spinach, pickled radish and ham, then sliced into rounds for lunchboxes and picnics. It takes about 1 h in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 600 kcal
Kimbap is the packed lunch of Korea, rolled up for school trips, hikes and picnics because it is neat to eat and holds well for a few hours. Warm rice is seasoned with sesame oil and salt, spread over a sheet of roasted seaweed and rolled around colorful fillings. The keys are a tight roll and a very sharp knife. Unlike sushi, the rice is not sour and the fillings are mostly cooked.
Instructions
- Cook the rice with the water in a covered pot or rice cooker. Spread the hot rice in a wide bowl and toss with 1 tbsp sesame oil, the salt and sesame seeds. Let it cool until warm to the touch.
- Cook the beaten eggs in a lightly oiled nonstick pan over low heat as a thin, flat omelet, about 3 minutes. Slide it out and cut into 4 long strips, each about 1.5 cm (1/2 inch) wide.
- Stir-fry the carrot in a little oil with a pinch of salt for 2 minutes. Blanch the spinach for 30 seconds, squeeze it dry and toss with 1 tsp sesame oil and a pinch of salt.
- Pan-fry the ham strips for 2 minutes until lightly browned. Place a seaweed sheet shiny side down on a bamboo mat, with the long edge facing you.
- With damp fingers, spread about 1 cup (160 g) of rice over the sheet in a thin layer, leaving 3 cm (1 inch) bare along the far edge.
- Lay one strip each of egg, ham, radish, carrot and spinach in a line across the rice, close to the edge nearest you.
- Roll the mat away from you, pressing firmly so the roll is tight. Seal the bare edge with a few grains of rice. Brush the roll with sesame oil and repeat with the remaining sheets.
- Slice each roll with a sharp knife, wiping the blade with a damp cloth between cuts, into rounds about 2 cm (3/4 inch) thick. Serve at room temperature.
Tips
- Keep the rice warm, not hot, and spread it thinly. Too much rice or filling makes the roll burst open when you slice it.
- For a vegetarian roll, skip the ham and add strips of fried tofu or cucumber. Imitation crab sticks and seasoned burdock root are also common fillings.
Questions and answers
What is the difference between kimbap and sushi?
Kimbap rice is seasoned with sesame oil and salt, not vinegar and sugar, and the fillings are mostly cooked, such as egg, ham and vegetables. The finished roll is also brushed with sesame oil.
How long does kimbap keep?
Eat it within 4 hours at room temperature, or keep it cold with an ice pack. Leftover slices keep in the fridge for a day, and are best dipped in beaten egg and pan-fried.
Why does my kimbap fall apart when I cut it?
The roll is probably loose or the knife is dull. Roll firmly, rest the roll seam side down for 5 minutes, and wipe the knife with a damp cloth between slices.
How long does it take to make Kimbap (Korean Seaweed Rice Rolls)?
About 1 h in total: 40 min of preparation and 20 min of cooking.
How many calories are in Kimbap (Korean Seaweed Rice Rolls)?
About 600 kcal per serving, with 21 g of protein, 85 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 85 g |
| Fat | 20 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
