Korean Dried Seaweed Rice Rolls (Kimbap) Recipe

Last Saturday, I woke up early at 4am to make Kimbap (Korean dried seaweed rice rolls) as breakfast for all my friends. I like to cook for people I love. This was my first time ever making a Kimbap, haha! My friends said it tasted bland, very mild in flavor. So if you are looking for a healthy mild traditional Kimbap try this recipe which is enough to make about six rolls.

How to make Korean Dried Seaweed Rice Rolls (Kimbap)

Korean Dried Seaweed Rice Rolls (Kimbap)

Ingredients:

6 dried seaweed sheets
2 carrots
1 Japanese cucumber
5 eggs
6 Danmuji (Korean Sweet Radish Pickle (Danmuji) Recipe)

Rice
3 cups uncooked short grain rice
1 tablespoon sesame oil
1 teaspoon sea salt

Meat
250g beef/pork tenderloin
2 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
½ teaspoon garlic (minced)

Spinach
300g spinach
1 teaspoon sesame oil
¼ teaspoon sea salt

Method:

1. Cook the rice.
2. Wash and cut cucumber and carrot into strips.
3. Remove the spinach roots. Wash and separate the leaves and stems. Blanch the spinach and immerse in cold water. Squeeze it dry and season with salt and sesame oil.
4. Slice beef/pork tenderloin into thin strips. Marinate with soy sauce, sugar, garlic and sesame oil for a while. Stir fry until cooked.
5. Stir fry carrot with a little bit of oil and salt until soft.
6. Crack and beat eggs in a bowl with a spoon or a fork. Add a pinch of salt. Heat the pan and pour the egg onto it. When the bottom is set, flip it over. Transfer it to a chopping board and cut into strips.
7. Remove the rice from the rice cooker, add sesame oil and salt. Mix well.
8. Put a sheet of dried seaweed, shiny side down with longer side perpendicular to you on a bamboo mat.
11. Spread 1 cup of rice evenly over the seaweed, leaving 1″ at top and bottom.
12. Arrange filling across rice. Moisten top edge with water and roll slowly and firmly to seal.
13. Remove bamboo mat and place seam side down.
14. Apply a little bit of sesame oil on the blades of a sharp knife and cut each roll into 6 to 8 equal pieces. Serve.

Room for improvement:

I failed to fry the egg probably as you can see from the photo below, I have to practise more!

How to make Korean Dried Seaweed Rice Rolls (Kimbap)

2 Comments

Leave a Reply

Your email address will not be published.