Kimbap (Korean Seaweed Rice Rolls)
A versatile kimbap recipe combines rice with traditional and non-traditional fillings, ideal as a portable meal for picnics.
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Instructions
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Combine 2 cups cooked short-grain white rice with 2 teaspoons sesame oil and 2 teaspoons salt.
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In a hot nonstick skillet, stir-fry 1 julienned carrot with a dash of salt for 2-3 minutes, then remove. Repeat with 1 julienned cucumber.
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Whisk 2 large eggs and cook them into a thin omelet in the same skillet over medium-low heat, approximately 1 minute per side. Remove and cut into long strips.
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Lay a sheet of dried seaweed, shiny side down, on a sushi mat. Spread about 1/2 cup of the prepared rice over two-thirds of the seaweed, leaving the top third bare.
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Arrange about 2 ounces of bulgogi (if using), followed by one-quarter of each filling: carrot, spinach, cucumber, radishes, egg, and imitation crabmeat (if using), near the bottom edge.
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Roll the seaweed tightly from the bottom, pressing firmly, then moisten the top edge with water to seal.
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Repeat for all remaining seaweed sheets. Refrigerate the rolls until ready, then cut each into 7-8 pieces and serve.