Kimbap
Roll seasoned rice, colorful vegetables and protein in seaweed to make Korean kimbap, the perfect grab-and-go picnic or lunchbox bite.
45 min
Medium
Coreana
2 servings
The story behind
Picnic food, school outing, portable lunch: kimbap is the Korean roll made for eating away from home, easy to carry and easy to eat by hand. At a glance it resembles Japanese sushi, but the differences are real and worth spelling out plainly. Kimbap rice is seasoned with sesame oil and salt rather than rice vinegar, which gives it a nutty, toasted flavor instead of a tangy one and lets it hold up well at room temperature through a day out. The fillings tend to be cooked or cured rather than raw: egg omelet, sauteed carrot, spinach, ham, or pickles. The rolling technique calls for pressing firmly with the bamboo mat as you go, so the gim seaweed wraps tight and the roll won't fall apart when sliced. One key trick: brush a little sesame oil over the finished roll before cutting, which adds shine and aroma and keeps the knife from tearing the seaweed. Each slice reveals a tight mosaic of color, scented with toasted sesame.
Instructions
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1Prepare the rice and season lightly with sesame oil and a pinch of salt.
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2Lay out a seaweed sheet and spread a thin, even layer of rice over it.
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3Place the ingredients (egg, carrots, cabbage, crab sticks, and greens) horizontally across the rice.
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4Roll tightly using a bamboo mat to ensure the fillings are compact.
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5Slice the roll into roughly 2 cm rounds using a sharp, slightly damp knife.
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6Serve on a plate for a professional and clean presentation.
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