World Flavors Cookbook

Kimbap (Seaweed Rice Rolls)

Often compared to sushi but distinct in flavor, kimbap is made of steamed white rice and various ingredients like vegetables, egg, and meat, rolled in dried sheets of seaweed and sliced into bite-sized rounds.

Cuisine: South Korea

Ingredients

• 3 sheets of Gim (dried seaweed)
• 2 cups cooked short-grain rice, seasoned with salt and sesame oil
• 1 carrot, julienned and sautéed
• 1 cucumber, julienned or pickled radish strips
• 2 eggs, made into a thin omelet and sliced
• 100g spinach, blanched and seasoned
• 100g beef strips, sautéed with soy sauce and sugar (or ham/crab sticks)
• Sesame oil for brushing

Instructions

1. Season the warm rice with a pinch of salt and 1 tbsp of sesame oil. Let it cool slightly.
2. Prepare all the filling ingredients into long, thin strips.
3. Place a sheet of gim on a bamboo rolling mat.
4. Spread a thin layer of rice evenly over 3/4 of the seaweed.
5. Arrange the prepared fillings in the center of the rice.
6. Roll tightly from the bottom, using the mat to apply even pressure.
7. Brush the outside of the roll with a little sesame oil.
8. Slice into 1/2-inch thick rounds with a sharp, wet knife.
9. Serve as a perfect portable meal or picnic snack.