Korean Kimbap (김밥)

Fillings (Can be modified according to preference)

• 1 medium carrot

• 2 large eggs

• 1 cup sliced danmuji (yellow pickled radish)

• 1/2 cup spinach

• 1/2 cup green onion

• 1 tbsp minced garlic

• 1/2 of a 12-oz Spam pack

• 2 cups white rice, short grain

• 4 sheets Nori / large dry seaweed sheets

  
  

To Season:

• 2 tbsp sesame oil

• 5 tbsp Korean Brewed Soy Sauce* (see below) or regular soy sauce

• Fine salt

• 1/2 tbsp coarse brown sugar

The Korean Soup Soy Sauce is definitely recommended for the best flavor. The brand I use looks like this:

If you can't find it, you can substitute it for regular soy sauce and a bit of extra salt.

Step 1:

Prepare your 2 cups of rice in any preferred method. Then, boil the spinach in a small pot of water for two minutes. Remove the spinach and squeeze excess water from the spinach. Then, chop your green onion (1/2 stalk) and add to the spinach. Add the minced garlic and a bit of salt. Mix until just combined.

( 2 cups rice, 1/2 cup spinach, 1/2 cup chopped green onion, 1 tbsp minced garlic)

Step 2:

Beat the eggs together in a small bowl with 1 tbsp of Korean Soup Soy Sauce and a bit of pepper. Pour the egg mixture into a pan with a small amount of vegetable oil. Cook on both sides until you have an egg 'pancake'. Remove from heat, and slice into long strips once cooled.

( 2 large eggs, 1 tbsp soy sauce)

Step 3:

Wash the carrot under running water and using a peeler, skin the carrot of its outer layer. Wash again once under running water. Slice the carrot diagonally into discs, as pictured below. Then, slice the discs lengthwise into thin, French-Fry-like pieces.

( 1 medium carrot)

Step 4:

In a medium pan, stir-fry the sliced carrots with the sugar, 1 tbsp of Korean Soup soy sauce, and 1 tablespoon of sesame oil over medium heat until the carrots have caramelized. Remove from pan and set aside in a bowl.

Step 5:

Use the same slicing method used for the carrots in Step 3 for the yellow pickled radishes.

Step 6:

If adding spam to your kimbap: Slice the spam into thick rectangular discs (not diagonally) and again into French-Fry-Like pieces. Then, stir fry over medium heat until slightly browned.

( 6 oz spam)

Step 7:

Now, once your rice is ready, add two tbsp of sesame oil and 2-3 pinches of salt. Mix thoroughly.

Step 8:

Time to roll! Lay out a piece of nori and spread your rice on the bottom half of the sheet in a thin, rectangular layer. Make sure to press down so that the rice is evenly distributed.

Step 9:

Then, lay out fillings on the center strip (lengthwise) on top of the rice. Have an even amount of everything.

Step 10:

Roll from the bottom and over, pressing down firmly on the kimbap as you continue to slowly roll upwards. A cylindrical gimbap shape should be formed. Don't be bummed out if it doesn't work that well the first time when wrapping -- practice makes perfect.

Step 11:

Finally, using a sharp knife, slice the cylinder into discs to eat. I recommend using a jagged-edge knife / Bread knife to avoid ruining the kimbap shape. Enjoy!

BONUS: If you have leftover kimbap, don't throw it away! Keep in in the fridge for up to three days -- but when you eat it, do it the Korean way! First, beat up an egg in a small bowl. Dunk each piece of kimbap in the egg, and pan fry over medium heat with some oil. It's the only way to eat leftover kimbap!

It's the only way to eat leftover kimbap!