Simple Kimbap for School (makes 5 rolls)
September 6, 2022 at 3:53 pm,
No comments
Kimbap is the romanized name for gimbap, which translates to seaweed
(gim) rice (bap) in Korean. Simply put, it’s a seaweed-wrapped rice roll
filled with a variety of fixings like yellow pickled radish, spinach,
cucumbers, eggs, and different proteins.
Making your own kimbap at home is a super rewarding experience - not
only can you tailor it with whatever fillings you like, but it can also
be a fun activity too! So make your own seaweed rolls to enjoy at home
or pack for lunch!
Let's Do It!
Ingredients (makes 5 rolls)- 5 sheets of roasted seaweed
- 2 cups short-grain rice
- ½ tbsp sesame oil (get yours here)
- ½ tbsp rice vinegar
- ½ tsp sugar
- ¼ tsp salt
For the filling:
- Small bunch of spinach, blanched (cook in boiling water for 1 - 2 minutes then rinse with cold water and drain)
- Carrot cut into thin strips
- Beef strips / Meat/ Sausage (Alternatively you can substitute for tuna mayo too)
- 2 eggs
-
Notes: You can use other veggies like carrots or bell peppers and other fillings like crab meat, fish cakes. and more!
- Bamboo mat for rolling (you can find this usually at any Rimi or Maxima!)
Directions:
- Cook the rice as needed.
- Once ready, transfer the cooked rice into a large bowl. Add the sesame oil, sugar and salt and mix using a rice scoop so it's seasoned evenly.
- Prepare your fillings:
- For the spinach, squeeze excess moisture out of the spinach, then season with sesame oil and salt.
- For the carrots, heat a bit of oil in a pan over medium heat and stir-fry the carrots until softened. Add salt to taste.
- For the eggs, beat the eggs in a small bowl with a pinch of salt. Add to a lightly-oiled frying pan and fry until cooked through. Transfer to a plate or cutting board and cut into thick strips about 2cm wide. - It's time to roll your kimbap! Place a sheet of seaweed on a bamboo mat (shiny side down). Spread a layer of rice evenly over the seaweed, leaving about 4cm empty at the top part. You can use a rice scoop or your fingers to spread the rice if easier (though if you use your fingers wet your hands beforehand and keep a bowl of water nearby to dip your fingers in to avoid the rice sticking).
- Add some of each filling on the rice on top of the rice length-wise along the centre.
- Starting from the bottom, roll the mat (along with the seaweed and rice) over the fillings. Use you fingers to help tuck in the fillings neatly as you roll the mat over to start creating the roll.
- Continue rolling, applying firm pressure all across the roll. Push out the top of the mat as you roll, so it doesn't get rolled into the kimbap.
- Remove the finished roll and set it seam-side down.
- Repeat to complete all your kimbap. You can brush the finished kimbap rolls with some sesame oil if you like for a little sheen!
- Slice each roll into half-inch thick pieces and serve.
DID YOU MAKE IT?!
Post on social media and tag @sencha.lv!