Kimbap | Rice and Seaweed Roll

bulgogi kimbap

Article by Gil "hannaone"
© Copyright 2007-2024. All rights reserved.

Image by hannaone: Bulgogi Kimbap, a Korean Street Food

김밥

In Korean cuisine, kimbap is made of seaweed, rice, and various other ingredients rolled into a roll, and then sliced and served. It's a great road trip food, as well as finger food for parties, game days, picnics, and more. Kimbap/Gimbap is a dish in which you can include almost anything, as long as it works for you. You can even go fusion and use tortilla instead of seaweed.

Servings: 2
Recipe Type: Appetizer, Korean, Snack, Street Food

Suggested Equipment:
Bamboo rolling mat, non-stick rice spoon, light brush

Ingredients
2 sheets Roasted Laver
3 cups steamed "sticky" white rice -- (1 1/2 cups uncooked white rice)

Optional Fillings
pickled daikon
1/2 long cucumber -- (english or any long variety)
1/2 long -- thin carrot
2 ounces bunch spinach
2 - 4 ounces ham
Fish Cake Strips
Hot Dog
Spam
Imitation Crab
Steamed lobster meat
Spring Mix
Leaf Lettuce Strips
1 large egg
Panko Breaded Shrimp
Breaded Calamari Strips
Bulgogi
Breaded Oyster
Steak
Cheese
Kimchi
Avocado

Rice seasoning
3 teaspoons toasted sesame oil
1/8 teaspoon salt

Carrot Seasoning
4 tablespoons water -- (substitute beef or chicken broth)
1 teaspoon honey or brown sugar
1 dash salt
1 drizzle toasted sesame oil

Spinach seasoning
1 or 2 dashes salt
1/4 teaspoon Sesame Seed
1 clove garlic
1 teaspoon chopped green onion

Directions
Preparation
Pick three to six of the optional fillings. Do not over fill.

Cucumber
Peel thick skinned cucumber (not needed for thin skinned variety)
Cut in half lengthwise.
Remove seeds.
Cut into strips lengthwise (about 1/8 to 1/4 inch wide and thick)

Pickled Daikon:
The danmuji is sold either whole or pre-cut in long strips.
If using whole daikon, use about 1/8th to 1/4 of the radish, and cut into strips about the same size as the cucumber.

Carrot
Peel if needed, then cut into strips about the same size as the cucumber.
Whisk all seasoning ingredients together, then place seasoning and carrot into a pan over low heat.
Slow simmer, turning often, until carrot strips just begin to go limp (about 3 to 6 minutes).
Let cool,

Spinach
Wash spinach thoroughly in cold water.
Mince the garlic.
In a soup pot, bring 2 cups of water to full boil.
Completely immerse spinach in the boiling water. Remove from heat after about 30 seconds and rinse immediately in cold water.
Squeeze excess water from spinach.
Place spinach in a medium mixing bowl then add all ingredients and mix well.

Ham/Spam/Hot Dog/Fish Cake
Cut into strips roughly the same size as the cucumber.
Brush with sesame oil and pan fry until very lightly browned.
Let cool.

Egg
Beat well, place in heated fry pan over medium heat.
Fry until top just sets (3 to 5 minutes)
Flip and fry one more minute.
Remove from pan and cut into strips about ¼ inch wide.
Let cool.

Cooked Rice
Add sesame oil to rice, sprinkle with salt and mix well.

Lobster Meat
Steam until thoroughly heated, lightly brush with butter or sesame oil, and let cool.

Spring Mix/Leaf Lettuce
wash in cold water, shake off moisture.

Breaded Calamari/Shrimp/Oysters
Prepare according to package directions. For shrimp, remove tails. Cut as needed to fit a roll.

Bulgogi/Steak
Cut into strips about 1/4 inch wide.

Cheese
Use shredded cheese or cut into strips about ¼ inch wide.

Kimchi
Squeeze out the excess juice from the kimchi.

Final
Place the "sushi" mat on a flat surface so that it will roll away from you.
Place 1 sheet of laver on the "sushi" mat.
Place rice on the laver and gently spread evenly, leaving a very short strip of uncovered laver at the "top" or "far" edge. Using a lightly oiled large spoon or lightly oiled food service gloves will make this easier.
Arrange the filling ingredients so that they lay from side to side on the layer of rice.
Beginning with the near edge, roll the "sushi" mat away from you, taking care to keep the bamboo mat from rolling into the kimbap roll.
Gently squeeze the matt, remove, then lightly brush the "seam" with a water moistened brush to "seal" the roll.
Cut the roll into roughly 1/4 inch slices, wiping your knife blade often with a wet towel.
Serve either chilled or at room temperature with a dipping sauce.

Kimbap

In Pictures
Standard and Bulgogi Rolls

Making Kimbap

Fried Breaded Shrimp, Fried Breaded Chicken, Danmuji, Egg, and Cucumber

Kimbap "Crunch" Roll

Sliced Roast Beef, Egg, Danmuji, Imitation Crab, Fishcake

Roast Beef Kimbap

Marinated Pork, Egg, Cucumber, Cheese, Leaf Lettuce, Danmuji

Marinated Pork Roll

Great for road trips or picnics

Kimbap for Picnic

Parties or Game Day

Finger Food

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This website is the work of the original hannaone. Korean recipes appearing on hannaone.com are being used without permission by the current registrant