Kimbap

For the last couple of weeks, David’s been hinting that he wants me to try making kimbap.  By hinting, I mean finding the youtube video that teaches how to make it and showing it to me.

So subtle, wouldn’t you agree?

Kimbap is a Korean dish made with steamed rice, some kind of protein like fish cake, imitation crabmeat, egg or beef, and vegetables such as cucumber, spinach, carrots or pickled radish.  The rice is usually seasoned with salt and sesame oil.

All the ingredients are rolled in seaweed and then sliced.

It’s as simple as that!

Have it with a bowl of dwengjang chigae.

Recipe (from aeriskitchen):

• 10 sheets dried seaweed
• 5 crab sticks
• 10 pieces ham
• 10 pieces pickled radish
• 5 eggs
• 7-8 bowls cooked rice
• 1 tsp salt
• 1 1/2 tbsp sesame oil
• 1 1/2 tbsp olive oil
• 1/2 tbsp sesame seeds

1. Cut the cucumber to the same length as the crab sticks.
2. Cut cucumber lengthwise in half and then cut in half again.  Divide into 3-4 pieces.
3. Sprinkle cucumber with 1.5 tsp sea salt and leave for 5 minutes.
4. Rinse cucumber once with water and dry with paper towel.
5. Cut pickled radish into 1/2 inch slices the same thickness as the cucumber.
6. Cut ham the same size as the cucumber and radish.
7. For the eggs, mix 5 eggs with 5 pinches of salt in a bowl.  Add a bit of oil to a pan, wipe with paper towel and put on medium heat.  Pour egg into pan and cook until able to flip.  Reduce heat to low, flip egg and cook until done.  Cut into 1/2 inch pieces.
8. In a large bowl, add 7-8 bowls cooked rice along with 1.5 tbsp sesame oil, 1.5 tbsp olive oil, 1 tsp salt and 1/2 tbsp sesame seeds.  Mix gently.  Cover with saran wrap so that it doesn’t get dry.
9. Put the shiny side of the seaweed on the bottom.
10. Spread some rice to 2/3 of the seaweed.
11. Add the pickled radish, crabmeat, cucumber, ham and egg onto the rice.
12. Roll the seaweed tightly.
13. Add a bit of rice to the end of the seaweed to seal the roll.
14. Roll the kimbap with a bamboo mat and squeeze hard.
15. Put some sesame oil on the surface of the kimbap and cut into 1/2 inch pieces.

Notes and Tips:

I halved the recipe and ended up with 6 rolls.  I didn’t have crabmeat, so I did without.  I also didn’t rub the outside with sesame oil before slicing.

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