Kimbap, often known as Gimbap, is a standard Korean seaweed rice roll made with rice, greens, and a selection of protein. This traditional recipe, full with a step-by-step tutorial, affords a simple solution to put together this flavorful Korean dish, good for a fast meal on the go, events, or picnics.
Each time I go to a Korean retailer, I can’t assist however seize some store-made kimbap (김밥) – these pleasant seaweed rice rolls – for a fast snack on my drive residence. But, as a rule, I find yourself wishing I had made them myself.
The style of home made kimbap is incomparably higher. Whereas it does take a little bit of effort and time to arrange them at residence, the method isn’t as troublesome because it may appear. And it’s enjoyable to make.
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I’m excited to share my private kimbap recipe with you, a cherished household secret handed down from my mom. Her kimbap was well-known in our small South Korean city, typically successful the primary prize for the kimbap style contest at college picnics.
The key to its deliciousness is one thing I’m desperate to reveal on this publish. I hope you’ll give it a attempt to discover it as fulfilling as I’ve all through the years.
What’s Kimbap?
Kimbap, or gimbap, that means “seaweed and rice,” is likely one of the in style Korean meals gaining recognition worldwide. These rice rolls make a fast meal or snack on the go and are additionally nice finger meals for events or outside picnics.
Made by rolling rice in a seaweed sheet with traditional fillings like tuna, bulgogi, egg and varied greens. Bulgogi and tuna kimbap are the most well-liked variations. Regardless of the number of components, kimbap is simple and inexpensive to make, making it good for events or as finger meals.
Kimbap vs Sushi
Although kimbap and sushi look alike, they’re totally different. Kimbap, a Korean dish, makes use of sesame oil and typically sugar to season its rice, and the fillings are normally cooked or pickled. Sushi, a Japanese dish, makes use of vinegar-seasoned rice and sometimes options uncooked fish.
Kimbap Substances
Dried Seaweed Sheets (Gim)
A key ingredient for kimbap is dried seaweed sheets, referred to as gim. At a Korean grocery retailer, search for darkish, dense, roasted seaweed sheets labeled as gim (김) or nori sheet. Keep away from any with pink or purple spots, as these point out the seaweed is outdated and will not style good.
As soon as opened, retailer leftover seaweed within the freezer to maintain it contemporary, as it could spoil rapidly if uncovered to gentle or moisture.
Rice
Use quick or medium grain white rice for kimbap, as its stickiness helps it adhere to the seaweed sheets higher. Cook dinner the rice with barely much less water for the best texture.
There are two in style methods to season the rice:
- Sesame Oil and Salt: A traditional selection that enhances the opposite components properly.
- Korean plum extract (mashil chung, 매실청) and Salt: An amazing different in the event you choose a lighter taste with out the sturdy aroma of sesame oil, this ingredient makes this kimbap recipe stand out from the others. I urge you to strive it.
Kimbap fillings
- Greens: Cooked and seasoned carrots and spinach add vibrant colour, texture, and vitamins, whereas pickled daikon (takuan) gives a tangy crunch!
- Protein choices: Egg, canned tuna, beef, ham, bacon, pork bulgogi or pork stomach, fish desserts, imitation crab meats, seasoned anchovies, spicy shredded squid are all nice selection.
The best way to make Kimbap
Put together the fillings
To season the rice, combine in Korean plum extract and salt, then let the rice cool barely.
Unwrap pickled radish and imitation crab meat and set them apart.
Cook dinner every ingredient based on the recipe. Roll up the egg and slice thinly. Sauté shredded carrots with oil and salt till tender-crisp. Slice fishcakes and stir-fry in a soy sauce combination. Blanch spinach and season.
The best way to Roll Kimbap
Rolling kimbap will be tough for rookies, however you’ll get the dangle of it with apply. It’s simpler to make use of a bamboo mat when beginning out, although consultants can roll with out one.
Observe this step-by-step information, and take a look at my recipe video beneath to see the method in motion:
1. Arrange your filling station: Get all of your components prepared in a single place. Minimize three seaweed sheets in half and maintain them prepared.
2. Unfold rice and prepare fillings: Place a seaweed sheet, shiny facet down, on a bamboo mat with the longer facet dealing with you. Unfold 1 cup of rice evenly and place a half sheet of seaweed within the middle. Prepare the fillings on high for a colourful distinction.
3. Roll with a bamboo mat: Raise the sting of the mat and roll it over the fillings, protecting them in place along with your fingers.
4. Slice the roll: Place the roll seam-side down. Utilizing a pointy knife, slice the roll into 1/2-inch thick items.
Watch Recipe Video
Useful Suggestions and Strategies
- Use freshly cooked rice: It’s greatest to make kimbap with freshly cooked quick grain rice. Preserve the rice a bit heat till you’re able to roll.
- Season every filling flippantly: Watch out with the seasoning, particularly with components like pickled radish and burdock roots, as they’re already salty.
- Stop rice from sticking: Earlier than spreading rice on the seaweed, dampen your fingers with water or sesame oil. This stops the rice from sticking to your palms.
- Protecting a small bowl of water or sesame oil close by is actually useful.
- Minimize with a pointy knife: Use a pointy knife to chop your rice rolls. Goal for a clean, single movement for every slice.
- Apply slightly oil to the blade of your knife utilizing a brush earlier than slicing the seaweed rolls to stop it from sticking to the knife.
- For a neat look: To provide a tidy and interesting look, use an additional half-sheet of seaweed over the rice earlier than including the filling.
- This creates a transparent border between the filling and the rice, enhancing the looks.
Storage Suggestion
Kimbap is greatest eaten contemporary, ideally on the identical day. You may maintain it at room temperature for a couple of hours, however it doesn’t retailer properly within the fridge because the style can change.
For longer storage, freeze the kimbap. Slice the roll, wrap every bit tightly in plastic wrap, and place them in a freezer-safe bag or container, much like how Dealer Joe’s sells their frozen kimbap. To thaw, depart it at room temperature for about an hour.
Understand that the feel of the rice and seaweed might change barely after freezing, however the taste stays the identical, making it an excellent choice to take pleasure in in a while!
Kimbap (Korean Seaweed Rice Roll)
Kimbap (or Gimbap) is a standard Korean seaweed rice roll made with rice, greens, and a selection of protein. This traditional recipe gives a simple solution to take pleasure in this scrumptious Korean dish, good for a fast meal on the go or an out of doors occasion.
For the filling components
- 6 strips pickled radish (danmuji), 1/2 inch thick, drained
- 6-12 strips braised burdock root (Oeong), drained
- 6 strips imitation crab meat
- 2 tbsp oil, divided
- 10 oz (283 g) bundle shredded carrot
- 2 tbsp water
- 4 eggs, crushed
- For the rice: Rinse rice a number of occasions and drain. Soak rice in 2 1/2 cup water for 10 minutes. Cook dinner rice till smooth. Put sizzling rice in a big mixing bowl, add plum extract and salt; toss properly. Cowl rice with a kitchen towel and put aside to chill.
- For the egg: Beat eggs and cook dinner in a skillet in 3 batches. Roll them up and slice thinly
- For the carrot: cook dinner shredded carrot in slightly oil over medium excessive warmth with some salt. Add 2 tbsp of water to create a steam and canopy with a lid. Cook dinner for two minutes till crisp however tender.
- For the fishcake: slice fishcake sheets thinly and stir-fry in slightly oil for 1 minute over medium excessive warmth. Combine collectively soy sauce, sugar, and rice wine in a bowl, and add the combination to the fishcake. Proceed to stir-fry for an additional minute.
- For the spinach: blanch spinach in a pot of boiling water with some salt. Drain and rinse with chilly water. Squeeze out the surplus water. Place the spianch in a mixing bowl and season with salt, sesame oil, and sesame seeds. Toss properly.
To assemble Kimbap
- Minimize 3 sheets of seaweed in half and put aside.
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Place a full sheet of seaweed, shiny facet down, longer facet towards you, on a bamboo rolling mat. Unfold about 1 cup of rice (1/6 quantity) evenly on the seaweed leaving 1 inch of area on the finish. Lay a half seaweed sheet in the course of rice.
- Put filling components on high of the half seaweed sheet in a contrasting colour sample.
- Raise your entire finish of mat out of your facet with each palms, roll over to cowl the fillings, tucking within the filling along with your fingers. Put agency strain on the roll and proceed to roll once more as you roll away the mat till it reaches to the tip.
- Place the completed kimbap on a platter, seam facet down, if you are making one other. Minimize kimbap into 1/2 inch thick slices with a pointy knife.
- If you wish to season rice with sesame oil, toss rice with 1 tbsp sesame oil and 1/2 tsp salt.
- If you wish to season rice with vinegar combination; whisk collectively 4 tbsp rice vinegar, 2 tbsp sugar, 1/2 salt in a small mixing bowl. Microwave for 1 minute till sugar dissolves. Pour into rice and toss properly.
Energy: 370kcal, Carbohydrates: 62g, Protein: 11g, Fats: 9g, Saturated Fats: 2g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 4g, Trans Fats: 1g, Ldl cholesterol: 109mg, Sodium: 650mg, Potassium: 606mg, Fiber: 3g, Sugar: 7g, Vitamin A: 13561IU, Vitamin C: 20mg, Calcium: 113mg, Iron: 3mg