About this Dish
Seaweed-wrapped rice rolls filled with vegetables, egg, and meat, sliced into rounds.
History & Origin
Kimbap developed its own identity distinct from Japanese sushi, seasoned with sesame oil rather than vinegar, and packed with a colorful variety of fillings.
IngredientsServes 2
🍚Short-grain white rice, 2 cups cooked and still warm
🌿Roasted seaweed sheets (gim/nori), 4 full sheets
🥩Beef bulgogi strips or canned tuna, 150g
🥕Carrots, 1 medium julienned and sautéed
🥒Cucumber, 1 medium cut into thin strips
🥚Eggs, 3 large made into a thin omelette and sliced
🌼Pickled yellow radish (danmuji), 4 long strips
🧂Sesame oil, 2 tablespoons
🫙Salt, 1 teaspoon
⬛Sesame seeds, 1 tablespoon for garnish
Method
1
Season the warm cooked rice with sesame oil and salt, then gently fold together and let it cool slightly so it is just warm but not steaming hot.2
Cook the beef strips in a pan with a little soy sauce and sesame oil until browned, or drain canned tuna and mix with a small amount of sesame oil. Sauté the julienned carrots in a little oil with a pinch of salt for 2 minutes until slightly softened.3
Beat the eggs with a pinch of salt and cook in a lightly oiled pan as a thin flat omelette, then roll it up and slice into long strips about 1cm wide.4
Place a bamboo rolling mat on your work surface and lay one seaweed sheet shiny-side down. Spread a thin even layer of rice over the seaweed, leaving a 3cm gap at the far edge.5
Arrange a line of each filling — beef, carrot, cucumber, egg strips, and pickled radish — in a neat row across the lower third of the rice.6
Lift the near edge of the mat and roll the kimbap away from you firmly but gently, pressing as you go to keep it tight. Dab a little water along the bare seaweed edge to seal the roll.7
Brush the outside of each roll lightly with sesame oil, then slice into rounds about 1.5cm thick using a sharp knife, wiping the blade between cuts. Sprinkle with sesame seeds and serve immediately.User Reviews
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