Kimbap (Korean Seaweed Rice Rolls)
Korean-style seaweed rice rolls with lightly seasoned rice, filled with spinach, carrot, egg, and pickled radish. Ideal for bento or a picnic.
Ingredients
freshly cooked Japanese short-grain rice
4 cups
rice vinegar or distilled white vinegar
1 teaspoon
soy sauce (divided, plus more for brushing)
1½ teaspoons
toasted sesame oil (divided)
1½ teaspoons
spinach
4 ounces
Boiling water (for soaking vegetables)
medium carrot (peeled and cut into ¼-inch julienned strips)
1
Vegetable oil (for brushing)
eggs (beaten with a pinch of salt)
2
pickled yellow radish (dakkwang or takuwan)
Four ¼-inch-thick slices
roasted seaweed sheets (nori)
Four 7- by 8-inch
toasted sesame seeds
1 tablespoon
Instructions
1
Step 1
While the rice is still warm, gently mix in the rice vinegar, 1 teaspoon soy sauce, and 1 teaspoon sesame oil. Set aside to cool.
2
Step 2
Soak the spinach in boiling water for 1-2 minutes until just wilted. Rinse under cold water and drain well. Repeat with the carrot, soaking until tender but still crisp, about 3-4 minutes.
3
Step 3
In a small bowl, toss the blanched spinach with the remaining sesame oil and soy sauce.
4
Step 4
Make the egg crepe: lightly brush the bottom of an 8-inch nonstick skillet with oil. Heat over medium heat for 1 minute. Pour in the beaten egg to form a thin, even layer across the bottom of the pan. Cook until the surface is almost dry and the bottom is lightly golden, about 1.5-2 minutes. Lift an edge to check the color. Flip and cook for about 1 minute more. Slide onto a plate. Once cooled, roll the egg crepe into a thick cigar shape and slice into ¼-inch-wide strips.
5
Step 5
Assemble the kimbap: arrange the seasoned rice, spinach, carrot, egg crepe, and pickled radish on the work surface for easy access, dividing each into 4 portions. Prepare a small bowl of water for handling the sticky rice.
6
Step 6
Place a sheet of seaweed on a bamboo mat with the short edge facing you. Evenly spread 1 cup of the seasoned rice over the bottom two-thirds of the seaweed. Lay a portion of spinach, carrot, egg, and pickled radish parallel across the middle of the rice. Sprinkle with sesame seeds. Starting from the end closest to you, use the bamboo mat to roll the filling into a tight cylinder, holding the filling in place with your fingers while rolling and tightening as you go. Once rolled, press the bamboo mat around the roll to compact it. Gently lift off the mat, remove the rolled kimbap, and place it seam-side down on a plate. Repeat with the remaining ingredients.
7
Step 7
Lightly brush each roll with sesame oil. Slice crosswise into ½-inch-thick pieces. Wipe the knife with water after each cut to keep the slices neat.
