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Korean Seaweed Rice 'Sushi' Rolls (Kimbap Recipe)

Create these Korean rice as well as meat and vegetable rolls to take on your next family get-together since you can make them ahead of time and serve them as food that fills you up whenever you're hungry.
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Prep Time 40 minutes
Total Time 40 minutes
Course lunch, Main Course
Cuisine asian, korean
Servings 4 ROLLS
Calories 541 kcal

Equipment

  • Knife and cutting board
  • Pot
  • saute pan
  • Tongs
  • Strainer
  • rice cooker
  • paddle
  • sushi mat for rolling
  • brush

Ingredients
  

MEAT

  • 1/2 lb boneless short-rib or skirt steak is an option to include pork, beef bulgogi, or even fish cakes as the primary protein source.
  • 1 Tbsp soy sauce
  • 1 tsp rice vinegar
  • 1/4 tsp cane sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper

VEGGIE (OPTION A: CUCUMBER)

  • 1 medium Persian cucumber julienned
  • 1/2 tsp salt from kosher.

VEGGIE (OPTION B: SPINACH)

  • 4 c spinach packed
  • 2 c ice
  • 6 c of filtered water plus more to make an ice bath
  • 1/4 tsp of kosher salt
  • 1/2 1 tsp sesame oil

CARROTS

  • 1/4 tsp neutral oil
  • 1 large carrot peel, and cut into juliennes

EGGS

  • 2 large eggs beaten
  • 1 TSP neutral oil
  • 1/4 tsp of kosher salt

OTHER FILLINGS

  • 1 yellow pickled red radish, 1/8 " x 1/8 " x 8" long slices
  • Fish cake cut in 1/4" slices
  • Kani sticks, which are imitation crabs

ASSEMBLY

  • 2 c short-grain rice Cooked
  • 1 1/2 teaspoon sesame oil
  • 1/2 tsp of kosher salt
  • 4 sheets of nori or gim
  • topping of sesame seeds optional

Instructions
 

PREP

  • Meat: Slice pieces of meat and then add all marinating ingredients into the bowl. Mix until well mixed, then cover with the lid. Let the mixture sit on the counter while you prepare other fillings (or approximately fifteen minutes). After marinating, cook the pan to medium-high temperature in the oven. Add 1 tablespoon of neutral oil to the pan. Cook the meat to ensure it starts to brown with an internal temp of at 140 degF. Remove the meat from the skillet and place it on the plate.
  • Veggies: Pick either spinach or cucumbers. Cucumbers are suggested during summer, or if you'll take kimbap with you because they last longer. You can also do 50/50! If you intend to use both, you can halve the recipe ingredients listed above for both.
  • Cucumbers: Cut cukes into small strips, then put them in the bowl. Sprinkle salt on the cucumbers and allow them to the cucumbers sit for 10 minutes or while you prepare other ingredients. In 10 minutes time, squeeze out the excess water on the cucumbers. Do this as thoroughly as you can. Place the cucumbers on the plate.
  • Spinach: In the pot, put in the purified water and bring it to the temperature of. The spinach is blanched for about one minute, then transfer into an ice bathtub for 2 minutes. Then gently squeeze the water out of the sink, then put it in the bowl. Include 1/8 teaspoon salt, and 1 teaspoon of sesame oil. Mix until the mixture is well combined, then place aside.
  • Carrot; Peel the carrot in half and cut to thin strips. The pan is heated on low adding 1/4 teaspoon neutral oil. Add the carrot slices and cook for 30 seconds or one minute. Remove them when they appear limp and put them on a dish.
  • Eggs; Beat eggs with a spoon and sprinkle salt. In the same pan put another tablespoon of oil, and include half the eggs you beat. The eggs should be tossed around in a thin circular Omelet. Bake for about 30 seconds, or so until it's opaque. Flip it over for the second side to bake until solid. Remove the omelet from the pan and cook the remainder of the eggs in the batter. Slice the egg into pieces of 1/2 inch wide.
  • Yellow pickled radish; Cut the pickled radish in slices of 1/8 " x 1/8 " x 8" long slices. Set aside.
  • The fish cake; Cut the fish cake in quarter inch thick slices, then place them aside.
  • Kani; Defrost your kani in the refrigerator for around 30 minutes. Peel the kani out of the wrappers and put them on a dish.
  • Rice; Remove your rice that has been cooked and put it into the bowl. Include the salt and sesame oil. Make use of a rice paddle gently mix the ingredients.

ASSEMBLY

  • Put a nori or gim sheet onto the mat, with the shiny side facing down. The gim should be placed in a way that the longest side is vertical towards your body.
  • Pour 3/4 cup of rice on the gim. Tip: put a amount of sesame oil to your hands to help you to distribute the rice. Distribute the rice evenly from the bottom to the top , and leave around 1 inch of space on high point on the nori.
  • Begin by adding the ingredients in a straight horizontal line towards the middle of the gim. Add rice. Tips: Put the pieces that are flat first, such as the pickled radish carrots, cucumbers and eggs, or fish cake on the bottom layer , so that they provide an easy foundation for the rest of the ingredients. After that, add the kani meat, or spinach over it. Be careful not to include excessive ingredients or it'll be hard to roll. It is important to include just enough fillings to ensure that the rice can cover all fillings once it's being rolled.
  • After filling the mat, grab the roll's bottom mat and the gim and hold it with your fingers and thumbs. Then lift them to over the roll and then use the rest of your fingers to secure the fillings down. It should now take an angular shape.
  • Use your left hand to place it on top of the mat while holding the log using the palm of your left hand. Carefully pull the top mat and then push it down using your left hand, to compress the log. Continue rolling upwards until you've created the log. If you happen to have some extra nori at the end. Just place the log on its edge and it should be sealed within a minute. Create your next roll.
  • After you've finished the rolls, apply some sesame oil over the surface of the gim to give it a little appearance and some flavor.
  • Cut the kimbap into half slices and serve.
Keyword how long can you leave kimbap out, Kimbap recipe, Korean Seaweed Rice