Kimbab – Korean Sushi Roll

Recipe: Kimbab

kimbab

Summary: Kimbab is a popular Korean picnic food made with rice and various ingredients, rolled in laver(seaweek) and served in bite-size slices.

Ingredients

  • 5 roasted sea laver sheets (nori in Japanese)
  • 2 eggs
  • 1 carrot
  • yellow pickled radish
  • ham (or sausage)
  • 1 cucumber
  • salt
  • sesame oil
  • cooked rice

Instructions

  1. Whip the eggs gently and pour and spread them on a heated pan.
  2. When they are cooked, cut them into long thin strips
  3. Cut carrot and cucumber into long thin strips. Cook carrot strips on the pan with a bit of oil. Soak the cucumber in salt and vinegar water for 20 minutes.
  4. Cut the ham or sausage into long thin strips and cook them in a pan.
  5. Cut the yellow radish into long thin strips.
  6. Add 1T of sesame oil and 2 sprinkles of salt to the rice and mix them well.
  7. Place one sheet of the sea laver over a bamboo mat. Spread rice thinly to cover 2/3 of the sea laver. (leave 1/3 of the space.) Place all the ingredients (carrot, cucumber, egg, yellow pickled radish..) in the middle of the spread rice.
  8. Roll the sea laver with the mat firmly. If the laver edge is not sticking on the surface, apply a bit of water to the edge of the sea laver with your finger.
  9. Brush the roll with the sesame oil.
  10. With a sharp knife, slice roll into 1/2 inch thick kimbab pieces and serve them.

Preparation time: 30 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Culinary tradition: Korean

  8 comments for “Kimbab – Korean Sushi Roll

  1. Tami Villa
    January 30, 2010 at 4:44 pm

    This was a great how to do it recipe, with ingrediants I will like. I have a friend in Korea who sent me tons of flavored seaweed laver; I have no idea how to use it, but it is good for my arthritis. Do you have any recipes that do nt include fish of any kind, including seafood, that I can use the seaweed with? All he said was to try it with rice.

    Any help would be greatly appreciated.
    Thank you!

  2. Ashwin
    April 23, 2011 at 4:02 am

    Hi!

    One of my Korean client has given me 2 cans of Bamboo Salt a laver.

    I do not know where to use and how to use.

    Can you somebody assit me.

    I am a vegeterian.

    Regds/

    • admin
      April 25, 2011 at 6:55 pm

      um.. are you talking about slightly grilled seaweed bamboo salted? something looks like this (http://image.absoluteastronomy.com/images/topicimages/n/no/nori.gif)? If so, you can eat with rice. It is a side dish. You cannot make kimbab with grilled seaweed, because it is too crispy.

      If it is wet seaweed, soak it in the water for 30 minutes and put some oil in the pan and cook it for 5-10 minutes. Add a bit of salt. Also a good side dish 🙂

  3. Ash
    October 23, 2011 at 10:36 pm

    Hi, I just wanna ask what kind of rice did you use? Can I use the typical rice? And some recipe says they mix the cooked rice with a bit of vinegar, whats the difference? Thanks 🙂

  4. admin
    November 20, 2011 at 9:22 pm

    The regular rice will work fine. There are two different ways to season the rice – one is using sesame oil and salt, the other way is using vinegar and sugar. Vinegar and sugar is a Japanese style.

  5. Teresa
    December 7, 2011 at 9:42 am

    A little side note: you don’t have to use the exact fillings listed here. I grew up eating kimbap filled with a large variety of things. Imitation crab or ham is best though! 🙂

  6. Nara
    July 11, 2013 at 6:26 am

    I wondered…what rice that they used? I really need to know.

    • admin
      July 20, 2013 at 9:04 pm

      Any short grain rice will work.

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