Kimbap is a popular picnic food in Korea. I always looked forward to my school picnic day because my mom would get up early and make these delicious rolls for me. Our kitchen smelled like toasted sesame oil all morning.
It does include some processed meat such as Korean ham and imitation crab meat. But if you’re after vegetarian kimbap, you can simply omit these and perhaps add some cooked seasoned tofu.
Ingredients (2 kimbap)
- 350g steamed rice
- 40g cucumber
- 40g carrot
- 40g burdock root
- 30g spinach
- 100g ham
- 60g pickled radish
- 2 pecies of artificial crab sticks
- 2 dried seaweed sheets
Instructions
Kimbap ingredients preparation
- Prepare boiling water for spinach.
- Mix 1 tbsp sugar, 1 tbsp sesame oil, 1 tbsp salt with steamed rice.
- Cut 40g of cucumber, carrot, burdock root into thin sticks.
- Pour the boiling water in the bowl of spinach.
- Then, cool the spinach in cold water and sqeeze the water out of the spinach.
- Mix the spinach with a pinch of salt.
- Cut the ham into sticks.
- Next, to make an egg omelet, stir 2 eggs with a pinch of salt and pepper.
- Fry the egg on the pan and cut it into strips.
- Cook the ham until all sides are brown.
- Add the artificial crab sticks and lightly cook them.
- Stir fry the carrot, burdock root, 1 tbsp of sugar, soy sauce, and sesame oil all together.
- Put the stir fried vegetables into a strainer.
- Spread the baseball-sized rice evenly on the seaweed.
Rolled kimbap
- Arrange all ingredients (spinich, egg, ham, cucumber, crab stick, pickled radish) on the rice and tightly roll using the mat.
- Lastly, brush the kimbap with sesame oil.
Cutting kimbap
- Now, brush the knife with sesame oil and cut the kimbap into bite-size pieces.
- Sprinkle the sesame seeds on the kimbap.
- Prepare the leftover pickled radish beside the kimbap.
bon appetit
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