Basic Kimbap

I’m stuck in winter at the moment but I have that summer state of mind. So what do I do to bring extra cheer to my grey days? I make a classic “picnic” food—kimbap!

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I have tried making kimbap (Korean seaweed rice rolls) a couple of times before with my friends but I’ve never really tried rolling them myself. Now that I’ve tried it, here’s the recipe and some tips I recommend if it’s your first time as well.

KIMBAP
Serving size: 6 rolls

Ingredients:
6 sheets of roasted seaweed paper/ laver
4 cups short grain rice

200g beef
Seasoning for beef:
2tbsp soy sauce
1tbsp cooking wine
1tbsp sesame oil
1tsp minced garlic
a pinch of pepper and sugar

1/2 carrot
1/2 danmuji (yellow pickled radish)
2 eggs

1 medium bowl of spinach
Seasoning for spinach:
1tsp minced garlic
1tsp sesame oil
a pinch of pepper and salt

Instructions:

1. Cook the rice.

2. While waiting cut the beef into long thin strips. Season it. Set aside.

3. Make scrambled eggs, fry it flat.

4. Cut the egg into long strips as well.

5. Boil salted water, enough for your spinach.

6. While waiting, cut the danmuji into long strips. (You can also buy this pre-cut for kimbap making)

7. Julienne the carrot. (Optional: stir-fry this and season it with a little bit of salt)

8. Blanch the spinach for 30 seconds.

9. Drain it and rinse it under cold water until is cool enough to touch.

10. Squeeze the excess water and season it.

11. Stir-fry the beef.

12. See if the rice is ready (You can season it with with a little bit of sesame oil once it’s done).

13. On a flat surface, lay your bamboo rolling mat (using this is optional but I highly recommend it for beginners).

14. Lay a sheet of seaweed paper on top of the mat and spread a layer of rice on it. (I recommend leaving an inch on top of the sheet without rice)

15. On the lower side, layer strips of egg, beef, carrot, danmuji and spinach.

16. Roll the seaweed nice and tight.

17. Seal it by using water to moisten the edge you left plain and roll it all the way.

18. Repeat 13-17 until you’ve used up all your ingredients.

19. Cut the rolls and serve! (I recommend cleaning the knife every now and then to ensure a clean cut)

It’s really easy to adjust this recipe to match your personal liking. You can basically put anything you want in your kimbap! I’ll be posting a video on how I made this the first time so check my youtube channel if you want to see how I did it. Try it yourself and let me know how it goes!

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