Kimbap (Seaweed rice rolls)

Kimbap is Korea’s most popular on-the-go meal! Learn how to make a classic version at home with this recipe with a step-by-step guide!

– 4 cups cooked short-grain rice (preferably sushi rice) – 5 sheets of dried seaweed (nori) – 1 carrot, julienned – 1 cucumber, julienned – 1/2 bunch of spinach, blanched and squeezed to remove excess water – 3-4 eggs, beaten


– 1 tablespoon sesame oil – Salt, to taste – 1 tablespoon vegetable oil – 1 tablespoon sugar – 1 tablespoon soy sauce – Optional fillings: pickled radish, imitation crab sticks, ham, or any other fillings of your choice

– Cook the rice according to package instructions and let it cool slightly. – Julienne the carrots, cucumber, and any other vegetables you're using. – Blanch the spinach in boiling water for about 30 seconds, then immediately transfer to cold water. Squeeze out excess water and season with a bit of salt.

– Heat a non-stick skillet over medium heat and add a little vegetable oil. – Pour in the beaten eggs and swirl to coat the bottom of the skillet. – Cook until the egg is set but still slightly moist on top. – Roll up the egg like a log and slice thinly to create egg strips.

– In a small bowl, mix sesame oil, sugar, and a pinch of salt. Add this mixture to the cooked rice and gently mix until well combined. This will add flavor to the rice.

– Place a sheet of nori on a bamboo sushi mat or a clean kitchen towel. – Spread a thin layer of seasoned rice evenly over the nori, leaving about an inch of space at the top edge.

– Arrange your desired fillings horizontally across the center of the rice. – Start rolling the kimbap using the bamboo mat, gently pressing down to shape it as you roll. Seal the edge with a bit of water.

– Once all the kimbap rolls are assembled, use a sharp knife to slice them into bite-sized pieces.

– Serve immediately with soy sauce, or pack them for a picnic or lunch.

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