Kimbap (also spelled gimbap) are rolls of cooked rice wrapped in seaweed. They’re a versatile, fail-proof snack or light meal found everywhere in South Korea from households to convenience stores. The traditional kimbap fillings include fresh or marinated vegetables, omelet-style eggs, cooked Spam, or pre-fried fish cakes, but you can also find less classic combinations. Kimchi and cheese kimbap, anyone? Heck, you don’t even have to put any fillings in at all—like bread and butter, seaweed (kim) and rice (bap) are a duo that goes a long way on their own.
- Makes 16 pieces
- 1-1/2 cups uncooked short grain rice standard measuring cup not the cup that comes with a rice cooker
- 2 teaspoons sesame oil
- salt to taste start with 1/3 teaspoon
- 1 small bunch spinach about 6 ounces
- 1 teaspoon sesame oil
- salt to taste – about 1/4 teaspoon
- 1 large carrot julienned
- 4 yellow pickled radish danmuji strips pre-cut for gimbap
- 4 gim aka nori sheets
- Cook the rice using a little less water than usual. (Fresh cooked rice is best for gimbap.)
- Julienne the carrots. Heat a lightly oiled pan over medium high heat. Stir fry the carrots until slightly softened. Lightly season with a pinch of salt.
- Cut the pickled radish crosswise in half, and then cut lengthwise in half.
- Cut 4 sheets of gim into quarters.
- Put a quarter sheet of gim, shiny side down and shorter side toward you, on a cutting board. Spread 1 tablespoon to 1-1/2 tablespoons of rice evenly over the gim, leaving a little bit of space on the side away from you. Do this with your fingers. Keep wet towel and wipe your fingers frequently to keep the rice from sticking to your fingers. Lay the prepared ingredients on top of the rice, closer towards you.
- Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers.
- Rub or brush the roll with a little bit of sesame oil for extra flavor and a shiny look.
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