Classic Kimbap
Traditional dish · Korean
A traditional Korean rolled sushi, featuring seasoned rice and a variety of savory fillings wrapped in seaweed. Perfect for picnics, lunches, or a light meal.
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Ingredients
- Sushi rice3 cups
- Roasted seaweed sheets (Gim)10 sheets
- Sesame oil3 tbsp
- Soy sauce2 tbsp
- Toasted sesame seeds1 tbsp
- Spinach1 bunch
- Carrot1 medium
- Pickled radish (Danmuji)1 package
- Cooked egg3 large
- Beef (bulgogi marinated)150g
- Garlic1 clove
- Sugar1 tsp
Steps
- 1
Cook sushi rice according to package directions. Season the cooked rice with 1 tbsp sesame oil, 1 tbsp soy sauce, and toasted sesame seeds. Mix well.
- 2
Blanch spinach, squeeze out excess water, and season with a little sesame oil and salt. Julienne carrot and stir-fry until tender-crisp. Cut cooked eggs into thin strips. Marinate and stir-fry beef with garlic, soy sauce, and sugar until cooked.
- 3
Lay a seaweed sheet on a bamboo rolling mat. Spread a thin, even layer of seasoned rice over the seaweed, leaving a 1-inch border at the top. Arrange spinach, carrot, pickled radish, egg strips, and beef horizontally across the rice.
- 4
Carefully roll the kimbap tightly using the bamboo mat, pressing gently to seal. Moisten the top border of the seaweed with a little water to help it stick.
- 5
Brush the outside of the rolled kimbap with a thin layer of sesame oil and sprinkle with sesame seeds.
- 6
Slice the kimbap into 1-inch thick pieces using a sharp knife. Serve immediately.
