Korean Kimbap Simple Ingredients Recipe

Korean Kimbap Simple Ingredients Recipe

Servings: 6 to 8 servings

Cooking Time: 15 to 20 mins

Ingredients

4-6 dried seaweed sheets gim/sushi nori

2 eggs, scrambled & cut into 1 inch strips

1/2 carrot (120g/4.2 ounces), julienned

2 to 4 crab sticks (depending on the length)

yellow radish pickle (danmuji) optional but recommended

2 cups of cooked short-grain rice (or any regular rice)

2 Tbsp sesame oil (or olive oil)

3/8 tsp salt (or more to taste), divided

Direction

1. Preheat a pan/skillet. Add a small dash of cooking oil and spread it around the pan. Add the beaten egg and cook both sides well over medium heat. Place the egg omelet on a cutting board and cut it into long strips.

2. In a heated pan, lightly cook the carrots, crab sticks, and spam separately, and over medium heat.

3. Rice preparation: Place the cooked rice into a mixing bowl then add 1/2 tbsp. oil and 1/4 tsp fine sea salt, sugar, and ground paper. Mix them well with a rice spatula.

4. Gather all the kimbap ingredients at the "kimbap rolling station". This makes it easy to assemble.

5. Place one dried seaweed sheet on a flat surface like a chopping board (shiny side down). 6. Put the rice on the seaweed sheet then spread it evenly and thinly to cover about 2/3 of the seaweed. (Leave about 5 cm/ 2 inches gap at the top of the seaweed).

7. Now fill the seaweed with the filling ingredients. Make sure you evenly use the ingredients so that you're not short on them later.

8. Line up all the kimbap on a cutting board and paste some sesame oil (1 tbsp) around the seaweed surface. Slice the kimbap into bite-size pieces. Serve.

How to serve?:

You normally serve kimbap with sliced yellow radish pickles.

It doesn't require a dipping sauce like sushi rolls do.

However, if you want, you can serve it with soy sauce.