Kimbap
Rice seasoned with sesame oil and salt, not vinegar, rolled in seaweed with pickled radish, spinach, and egg — a genuinely Korean dish, not 'Korean sushi,' served with kimchi rather than pickled ginger.
Meat
⚠ Contains: Egg, Gluten, Sesame, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups cooked short-grain rice
- 2 tbsp sesame oil, plus more for the seaweed
- Salt, to taste
- 4 sheets roasted seaweed (gim)
- 4 strips danmuji (yellow pickled radish)
- 1 cup spinach, blanched and seasoned with sesame oil and salt
- 2 carrots, julienned and lightly sauteed
- 3 eggs, beaten and cooked into a thin omelet, sliced into strips
- 1 cup bulgogi or ham, cooked
Steps
- Toss the warm rice with the sesame oil and salt, and let cool slightly.
- Lay a sheet of seaweed on a bamboo mat, shiny side down, and spread an even layer of rice over most of it, leaving a bare strip at the top edge.
- Arrange strips of danmuji, spinach, carrot, egg, and bulgogi in a line across the center of the rice.
- Using the mat, roll the seaweed up tightly around the fillings, sealing the bare edge with a little water.
- Repeat with the remaining ingredients.
- Brush the outside of each roll lightly with sesame oil, then slice into rounds with a sharp knife.
- Serve with kimchi on the side.