You have almost certainly heard of sushi. The Japanese dish is loved by many, and so easily accessible that you can even get it at the deli of many local grocery stores. But you may not have heard of sushi’s delicious Korean cousin, kimbap! It has a similar shape of sushi, but the fillings are cooked. It's relatively easy to make and perfect for little fingers.
Korean kimbap is known for being a bit of a comfort food. It is loved by children, while some also tout this Korean seaweed rice roll as the perfect hangover food. It is sweeter than sushi, and rather than using raw ingredients, kimbap also incorporates pickled veggies, cooked or preserved meats, and cheese or egg. It's fun to make with the kids and is perfect for lunchboxes and made quickly. This recipe only takes about 30 minutes to prepare, so it can be a great lunch option.
Why You'll Love This Korean Kimbap
- Roll With It – The most fun part of making kimbap at home is being able to add exactly as much as you want of whatever fillings you like. Not only does this mean that you can customize each kimbap roll to your preferences, it also means that if you are missing an ingredient, or want to swap something out, or try getting creative, you can do so easily, and even try making a few different rolls if you want to try different combinations. It's very similar to California rolls in the sense that it's all cooked.
- Lunchable – Kimbap makes for a beautiful and portable lunch option. It isn’t terribly messy, and will hold up well in a bento box or lunch bag. A really fun date idea, or day out with the family, would be to prepare your kimbap ingredients, and have everyone assemble their own rolls, and then pack them up for a picnic in the park or lunch at the zoo. Since kimbap is best enjoyed at room temperature, it is a great choice to take on the go, as it won’t need to stay very cold unless you plan to be out for a long time.
- Family Friendly - Kimbap is a lot of fun to prepare with others, so I like to plan it for times when I can get my kids in the kitchen with me. Kids love assembling their own rolls, and it can be pretty easy for them with a little tutorial on their first time or two. It can also be super fun to prepare with friends. Next time you’re hosting friends for dinner, or for a game night, consider teaching them to make kimbap with you! Prepare a big pot of rice, and extra seaweed sheets, and arrange a variety of filling options for your guests to choose from. They will love learning something new while enjoying this tasty Korean favorite.
Ingredients For Cooked Sushi
- Rice – You want to use short grain rice for your kimbap, so that it stays together well. The rice needs to be stickier than the rice you would serve in a bowl or side dish, so consider using a little bit less water than you normally would.
- Rice Wine Vinegar – The delicate, sweet flavor profile found in rice vinegar is perfect for preparing your rice. If you run out of rice vinegar, you can substitute apple cider vinegar, adding an extra pinch of sugar. Keep in mind that this may yield a slightly tangier flavor.
- Sugar – Sugar is an important part of your dish, as kimbap is known for its slightly sweet flavor profile. It also helps to make your rice sticky!
- Seaweed – You will need dried seaweed sheets, or nori, to roll your kimbap. You should be able to find them at your local grocery store, but I recommend stopping by an Asian grocery store instead, as it will be easier to find the rest of your kimbap ingredients there, and the prices are usually better.
- Sesame Oil – After the kimbap is rolled, it gets a light coating of sesame oil. You may wish to have a pastry brush ready for this step.
Filling for Korean Sushi
- Eggs – Kimbap often has slices of egg in it. First the egg is beaten, then fried into sheets, like a thin omelet. This recipe makes 6 rolls and requires 2 large eggs.
- Carrots – Shredded carrots add a beautiful crunch to your kimbap roll. Wash and dry them completely beforehand, as you want to avoid any excess liquid in your kimbap roll.
- Spam – Kimbap usually has some sort of preserved meat in it. Spam makes a great choice, and can be sliced and added as is, or given a light fry beforehand. If you shop for your ingredients at an Asian market, you can keep an eye out for kimbap ham to use in place of the spam.
- Pickled Burdock – Burdock is a large weed, but it has many uses both in food and medicine. You can look for burdock at your local Asian grocery, or you can order a pack from Amazon.
- Pickled Yellow Radish – Kimbap is traditionally served with pickled radish. I suggest placing a few extra pieces in a bowl to enjoy alongside your prepared kimbap, as well as slicing some up to roll inside.
- Cucumber – You'll want thin slices for your fillings. This is counter to the way you may typically slice cucumber. Instead of slicing it into coins, first peel your cucumber, then chop each end off. Slice the cucumber in half, lengthwise, and place the flat side down on the cutting board. Then, slice the cucumber in matchstick-width slices. Flip, and slice in half lengthwise.
How To Make Kimbap
- Cook rice according to package directions.
- Add rice wine vinegar and sugar into the rice, then set aside to cool.
- Cook scrambled eggs until firm. You can also cook the spam if desired.
- Prepare the veggies, spam and egg sheet by slicing thin even strips to fill the rolls.
- Place seaweed sheet on a bamboo mat. With wet hands spread the prepared rice on the bottom ⅔ of the dried seaweed sheet.
- Top the bottom ⅓ of the sheet with fillings. Keep the fillings even to prevent lumps and try not to overfill.
- Roll the seaweed as shown below
- Lightly coat the roll in sesame oil and cut into even slices and serve.
Step by Step Instructions
First, prepare your rice. You can follow the package instructions for sushi rice. If you don’t have instructions, boil 2 cups of water. Then add 1 ½ cup of rice. Stir. Reduce heat and simmer for 5-7 minutes. Turn off the heat and cover. Let your rice sit for an additional 3-5 minutes. When it is done, fluff your rice with a fork.
While your rice is simmering, you can go ahead and start preparing your eggs. Add a little oil to a pan and turn onto medium low heat. Crack two large eggs and mix yolk and white. Cook the eggs in one even layer, to form an egg sheet. Season with salt and pepper if desired. Allow your egg sheet to cook for 2-3 minutes. Once the edges and top of your egg have begun to set, carefully flip and cook the other side for 1-2 minutes. A silicone spatula works well for this step. When your eggs are done cooking, remove from the pan and allow to cool completely.
Next, prepare all of your fillings. Slice your veggies, spam, and eggs in long, thin slices of similar width, or thickness in long strips. I find it helpful to place all of the toppings in bowls or side by side on a cutting board, to make filling the rolls quick and easy! You may also want to prepare a small bowl of water for spreading rice, and sealing the seaweed.
Now it is time to assemble your rolls. Place a seaweed sheet on your sushi mat, lining it up with the bottom. Wet your hands a little and spread your sushi onto your seaweed. Keeping your hands wet helps to prevent the rice from sticking to your hands. Spread the rice in a thin, even layer across the bottom ⅔ of the seaweed.
Next, fill your roll with your desired meat, egg, and veggies. Place your fillings on the bottom ⅓, horizontally. Keep in mind how you will be slicing vertically, so you want to try and get the same amount of each ingredient on the whole length of the roll. Take care not to overfill the roll, and try to keep things even for easy rolling.
Get ready to roll! Gently fold your filling side inward, using the mat to roll it to the top. Use firm, even pressure to ensure a tight roll. This will keep your kimbap from falling apart. When you reach the end, apply a little bit of cold water to the seaweed to create a seal.
Finally, brush a light coating of sesame oil onto the outside of your kimbap roll.
Then, cut it into bite-sized slices using an extra sharp knife. Serve with pickled radish and soy sauce for dipping if desired!
Cook's Tips For Kimbap Recipe
- This is best fresh, but if you must leftovers can be kept in an airtight container up to 2 days in fridge, then serve in room temperature. Depending on the rice you use placing it in the refrigerator may change the texture. I would also leave the roll whole (don't pre cut), if opting not to eat immediately.
- To prevent your knife from sticking when slicing your kimbap, coat it in a little sesame oil, and wipe clean between slices.
- If you do not have a bamboo rolling mat, a thick hand towel just bigger than the seaweed sheet will work.
- You can also use imitation crab in your sushi rolls if you don't care for spam.
- Sesame oil and salt are not required, but really add to the traditional flavors.
FAQ:
While these dishes are similar, there are a few differences between kimbap and sushi. Sushi rice is made with rice vinegar, while kimbap is made with sesame oil. Sushi is usually filled with raw fish or vegetables, while kimbap contains cooked or processed meats or fish, pickled veggies, and cheese. Kimbap may also include egg.
Kimbap is best enjoyed fresh. If enjoying leftovers, bring your kimbap to room temperature before eating. When it is too cold, the rice may be hard or unpleasant. You can set it out to reach room temperature, or dip your leftover kimbap in beaten egg and fry! Do not microwave or bake your kimbap.
Kimbap, also called gimbap, is the Korean version of sushi.
Unlike Japanese sushi, kimbap is usually made with cooked or preserved fillings, as well as cooked egg. The final product is assembled and rolled, and no further cooking is needed!
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Korean Kimbap
Ingredients
For the Rice
- 1 ½ Cup Small Grain Rice
- 2 cup Water
- ¼ cup Rice Wine Vinegar
- 1 tbs Sugar
For the Roll
- 6 Dried Seaweed Sheets
- 2 Large Eggs
- ½ cup Carrots shredded
- ½ cup Spam sliced
- ½ cup Pickles Burdock sliced
- ½ cup Pickled Yellow Radish sliced
- ½ cup Cucumber sliced
- 1 tbs Sesame Oil
- Extra’s: Sushi Rolling Mat or Thick Hand Towel
Instructions
- Cook rice according to package directions for sushi rice. If the package doesn’t have the instructions, bring 2 cups water to a boil and stir in 1 ½ cup of the dry short grain rice. Simmer on low, covered for 5-7 minutes, then let rest, covered for an additional 3-5 minutes. Rice should be plump and fluffed with fork.
- Cut the rice wine vinegar and sugar into the rice, then set aside to cool.
- Meanwhile, crack 2 eggs into a lightly oiled pan and cook them as one big layer for 2-3 minutes. Cook until the edges and top have just set and are firm. Sprinkle with salt and pepper if desired and flip to cook the other side for an additional 1-2 minutes. When done, set aside to cool.
- Prepare the veggies, spam and egg sheet by slicing thin even strips to fill the rolls.
- Place the dried seaweed sheet on a bamboo mat. With wet hands spread the prepared rice on the bottom ⅔ of the dried seaweed sheet, making sure to keep the layer thin and even. Wet hands will prevent the rice from sticking to your hands.
- Top the bottom ⅓ of the sheet with fillings. Keep the fillings even to prevent lumps and try not to overfill.
- To roll the Kim Bap, gently fold the filling side over, rolling it to the top with the mat. Apply firm and even pressure, until reaches the end. To close, gently pat water along the seam and finish rolling it up.
- Lightly coat the roll in sesame oil and cut into even slices.
- Serve with pickled radish and soy sauce if desired.
Notes
Coating your knife in sesame oil will help prevent sticking or tearing when cutting.
Wipe your knife blade between cutting slices to help roll from squishing or tearing the roll.
Wet hands will prevent rice from sticking to hands.
If you do not have a Bamboo Rolling Mat, a thick hand towel just bigger than the seaweed sheet will work.
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