Kimbap (김밥)
Learn how to make kimbap (Korean seaweed rice rolls) with this easy recipe. A delicious homemade option for lunch, picnics or a satisfying snack!
Servings 8
Calories 429.91kcal
Equipment
- 1 Bamboo sushi mat
- 1 Pan
- 1 Pot
- 1 Pressure cooker or rice cooker
Ingredients
- 1 piece Yellow pickled radish (big piece)
- 7 sheets Nori/ Seaweed sheets nori
- ½ teaspoon Sesame oil (Brushing the rolls before cutting)
Rice
- 3 cups Calrose rice (uncooked)
- 3 cups Water
Rice Seasoning:
- ½ teaspoon Salt
- 1 tablespoon Sesame oil
Beef
- 1 pound Top round steak
Steak Seasoning:
- ½ teaspoon Garlic powder
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Sesame oil
Spinach
- 1 bunch Spinach
Spinach Seasoning:
- ⅛ teaspoon Salt
- 1 teaspoon Sesame oil
Carrot
- 2 pieces Carrot (small one)
Carrots stir fried:
- ½ tablespoon Vegetable oil
- ⅛ teaspoon Salt
Egg
- 3 Eggs
Eggs pan fried:
- ½ tablespoon vegetables oil
Instructions
How to make Kimbap Korean sushi rolls
- Wash and drain 3 cups of rice very well. Then, put into instant pot pressure cooker and add 3 cups of water. Make sure the rice is level off and covered in the water. Close the lid and vent. Push manual button and adjust time for 6 minutes and natural release. Afterward, put the cooked rice into a mixing bowl, add ½ teaspoon of salt, 1 tablespoon of sesame oil and mix them well. Set it aside and let it cool off.
- Cut 1 pound of beef round steak into strips. After that, put the beef into a container and add ½ teaspoon garlic powder, 2 tablespoons soy sauce, 1 tablespoon brown sugar and 1 tablespoon sesame oil. Mix it well and let it marinate for at least 15 minutes. Next, stir fry the beef until it changes color.
- Peel and cut 2 small carrots into strips and stir fry them by adding ½ tablespoon of vegetable oil and ⅛ teaspoon of salt into a pan. Cover the lid and cook the carrots until it’s soft.
- Beat 3 eggs, add ½ tablespoon of vegetable oil into a non-stick pan and turn on medium small fire to pan fry the eggs. Then, cut the eggs into strips.
- Wash and soak 1 bunch of spinach very well. Then, boil them in water. After that, drain the water and rinse it under cold water. Remove excess water by squeezing the spinach. Put the cooked spinach in a container, add ⅛ of teaspoon salt, 1 teaspoon of sesame oil and mix them well.
- Cut 1 piece of yellow pickled radish into long strips.
- Now, the kimbap filing ingredients are ready. Let’s wrap kimbap. First, put a nori on a bamboo sushi roll mat. Second, put a thin layer of seasoned rice on nori. Remember to leave some space at the top around 1-1.5 inch. Third, add fillings and roll the gimbap with a bamboo sushi mat. See the details in the video.
- Brush or wipe some sesame oil around Korean sushi rolls.
- Slice kimbap rolls into bite sized pieces.
Video
Notes
Tips for Making Kimbap
Prepare the Rice
- Measure the water carefully. Follow the rice-to-water ratio for the cooking method in this recipe. Before cooking, gently level the rice so it is evenly submerged.
- Season while warm. Gently fold in the sesame oil and salt without mashing the grains.
- Cool slightly before rolling. The rice should be comfortably warm and no longer steaming heavily. Hot rice can soften the seaweed, while cold rice is harder to spread.
Drain the Spinach and Fillings
- Wash spinach thoroughly. Swish it in a bowl of cold water to loosen sand, then lift it out, leaving the grit behind. Repeat with fresh water as needed.
- Blanch just until wilted. Drain and rinse under cold water to stop the cooking.
- Squeeze out excess moisture. Do this before seasoning the spinach to help prevent soggy kimbap.
- Keep other fillings relatively dry. Drain the beef of excess cooking liquid and pat the pickled radish dry. Cut fillings into even strips so they are easier to arrange.
Roll the Kimbap
- Prepare your mat. Wrap the bamboo rolling mat in plastic wrap for easier cleanup. Place the seaweed shiny-side down.
- Spread a thin, even layer of rice. Lightly dampen your fingers to prevent sticking, but avoid dripping water onto the seaweed.
- Leave a border. Keep about 1–1½ inches of seaweed uncovered at the top to help the roll close.
- Avoid overfilling. Arrange the fillings in a compact line across the rice near the edge closest to you. Too much filling makes the roll difficult to close.
- Roll with gentle, even pressure. Lift the nearest edge of the mat, tuck the rice and seaweed over the fillings, and continue rolling. Pull the mat away as you go so it does not get wrapped inside.
- Rest seam-side down briefly. This helps the roll hold its shape before slicing.
Slice Neatly
- Brush lightly with sesame oil. Coat the outside of each roll for flavor and a light sheen.
- Use a sharp knife. Lightly oil the blade and cut with a gentle slicing motion rather than pressing straight down.
- Wipe the blade between cuts. Removing stuck rice helps keep the slices neat. Cut into bite-sized pieces about ½–¾ inch thick.
Nutrition
Serving: 31g | Calories: 429.91kcal | Carbohydrates: 60.86g | Protein: 22.24g | Fat: 10.16g | Saturated Fat: 3.37g | Cholesterol: 95.97mg | Sodium: 581.5mg | Potassium: 664.74mg | Fiber: 2.55g | Sugar: 2.94g | Vitamin A: 4234.44IU | Vitamin C: 22.13mg | Calcium: 99.03mg | Iron: 3.43mg
