Kimbap Recipe
Making kimbap at home brings the essence of Korean cuisine to your kitchen with vibrant flavors and customizable ingredients. It's perfect for picnics, parties, or quick meals, offering both fun and satisfaction in every bite.
Ingredients
- 2 cups Uncooked Short-grain White Rice
- 2 tablespoons Sesame oil
- 1 teaspoon Salt
- 5 Seaweed sheets nori
- 5 Pickled radish long strips danmuji
- 1 Julienned Carrots
- 1 cup Blanched and Drained Spinach
- 3 Large Eggs
- 150 grams Cooked Beef Bulgogi
- 1 teaspoon Soy Sauce
- 1 teaspoon Sesame Seeds
Instructions
- Use short-grain white or brown rice for the best texture.
- Cook the rice and let it cool slightly.
- Mix it with sesame oil and salt to season it and prevent it from sticking.
- Place a sheet of seaweed, shiny side down, on a bamboo rolling mat.
- Spread a thin, even layer of rice over the seaweed, leaving about 2 cm at the top edge.
- Lay your fillings horizontally across the rice.
- Roll tightly, using the mat to guide you, and apply gentle pressure to keep the roll firm.
- Use a sharp knife to cut the roll into 1.5 cm pieces.
- For clean cuts, wipe the knife with a damp cloth between slices