Chef Baek's Super Easy Kimbap Recipe

Prep time: about 30 minutes

Cook time: about 15 minutes

Yields: 4-6 servings

Ingredients

Rice Ingredients

• Rice: 2 cups (Japanese short-grain rice recommended)
• Water: 2 cups
• Rice vinegar: 1 tablespoon
• Sugar: 1 teaspoon
• Salt: 1/2 teaspoon

Kimbap Filling Ingredients

• Kim (seaweed sheets): 8x8 inch, roasted
• Carrot: 1 cup (julienned and cooked)
• Spinach: 1 cup (blanched and seasoned)
• Egg: 1 cup (scrambled and thinly sliced)
• Pickled radish (Danmuji): 1/2 cup (julienned)
• Ham or Spam: 1/4 cup (thinly sliced)
• Fish cake (Eomuk): 1/4 cup (optional)
• Sesame oil: a little (for finishing)

Instructions

1. Prepare the rice

1. Rinse the rice several times until the water runs clear.
2. Add the rice and water to a pot and bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover, and simmer for 15 minutes.
4. Turn off the heat and let it steam for 10 minutes.
5. In a separate bowl, mix the rice vinegar, sugar, and salt. Add this mixture to the hot rice and gently mix.

2. Prepare the Kimbap fillings

1. Carrot: Sauté with a little salt until tender.
2. Spinach: Blanch in boiling water for 1-2 minutes, drain, and season with salt.
3. Egg: Scramble with a pinch of salt and thinly slice.
4. Pickled radish (Danmuji): Slice thinly.
5. Ham/Spam: Pan-fry and thinly slice.

3. Rolling the Kimbap

1. Place a sheet of roasted seaweed on a bamboo rolling mat, rough side up.
2. Spread a thin layer of rice over the seaweed, leaving about 2cm of space at the top.
3. Arrange the prepared fillings in a line along the bottom of the rice.
4. Use the bamboo mat to tightly roll the kimbap, and slightly moisten the top edge with water to seal.

4. Cutting

1. Cut the kimbap into bite-sized pieces with a sharp knife.
2. Applying sesame oil to the knife will prevent sticking.

Tips

• Rice Selection: Using Japanese short-grain rice helps the kimbap hold its shape better.
• Seasoning: Adjust the amount of sugar and vinegar in the rice seasoning to your liking.
• Fillings: Feel free to add other ingredients like avocado, tuna, or cucumber to suit your taste.
• Rolling: Roll the kimbap tightly to prevent it from falling apart.
• Storage: Store leftover kimbap in the refrigerator and consume within 2 days.

Plating

• Arrange the kimbap on a plate, sprinkle with sesame seeds, and serve with kimchi or pickled ginger.
• Ideal for lunch boxes or picnics.

Enjoy this delicious homemade kimbap using Baek Jong-won’s basic recipe! 😊