Traditional fillings include seasoned vegetables, egg, meat and/or imitation crab, but these days anything goes. From Seoul to NYC, fillings range from cheesy to spicy to fresh. Kimbap is like the Korean version of a sandwich- you can change the filling to fit any diet, palate, or occasion.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 70 minutes
Ingredients:
Dried seaweed (nori)- 4 sheets
2 cups cooked rice
2 tsp sesame oil
2 tsp salt
TRADITIONAL FILLINGS
1 carrot, julienned
cucumber, cut into long strips
2 eggs
beef (bulgogi)
1/2 pound of spinach, parboiled
pickled radish, cut into strips
imitation crab (optional)
fishcake (optional)
ALTERNATE POPULAR FILLING SUGGESTIONS:
smoked salmon and cream cheese
kimchi and cheese
spam, mayo, and veggies
ham and cheese
tuna salad with romaine lettuce and cheese
fresh or seasoned vegetables for vegetarians
Preparation:
When rice is almost cooled, mix with sesame oil and salt.
Stir fry carrots briefly with a dash of salt.
Stir fry cucumber with a dash of salt.
Whisk eggs until evenly yellow and fry into flat omelet.
Cut cooked egg into long strips.
Cook bulgogi according to recipe directions.
Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed shiny side down.
Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you'll get less of a sticky mess).
Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed.
Lay the other fillings down on top.
Roll from the bottom (as if you're rolling a sleeping bag), pressing down to make the fillings stay in.
As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
Spread a tiny dab of water along the top seam to hold the roll together.
Set aside and continue with other seaweed sheets.
Cut each roll into 7-8 pieces.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 70 minutes
Ingredients:
Dried seaweed (nori)- 4 sheets
2 cups cooked rice
2 tsp sesame oil
2 tsp salt
TRADITIONAL FILLINGS
1 carrot, julienned
cucumber, cut into long strips
2 eggs
beef (bulgogi)
1/2 pound of spinach, parboiled
pickled radish, cut into strips
imitation crab (optional)
fishcake (optional)
ALTERNATE POPULAR FILLING SUGGESTIONS:
smoked salmon and cream cheese
kimchi and cheese
spam, mayo, and veggies
ham and cheese
tuna salad with romaine lettuce and cheese
fresh or seasoned vegetables for vegetarians
Preparation:
When rice is almost cooled, mix with sesame oil and salt.
Stir fry carrots briefly with a dash of salt.
Stir fry cucumber with a dash of salt.
Whisk eggs until evenly yellow and fry into flat omelet.
Cut cooked egg into long strips.
Cook bulgogi according to recipe directions.
Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed shiny side down.
Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you'll get less of a sticky mess).
Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed.
Lay the other fillings down on top.
Roll from the bottom (as if you're rolling a sleeping bag), pressing down to make the fillings stay in.
As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
Spread a tiny dab of water along the top seam to hold the roll together.
Set aside and continue with other seaweed sheets.
Cut each roll into 7-8 pieces.
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