Korean · Free
Kimbap (Seaweed Rice Rolls)
Seasoned rice and colorful fillings rolled tightly in toasted seaweed and sliced into bite-sized rounds. These portable rolls are a Korean picnic staple that is as fun to make as it is to eat.
****+
Prep 40 min · Cook 20 min
Method
Spread the warm rice in a wide bowl and gently fold in the sesame oil and salt, then let it cool to just warm so it is easy to handle.
Beat the eggs, pour them into an oiled skillet over medium-low heat, and cook into a thin flat omelette, then slice it into long strips.
Stir-fry the julienned carrot in a little oil for 2 minutes with a pinch of salt until slightly softened, then set aside.
Blanch the spinach for 30 seconds, squeeze it dry, and season lightly with salt and a few drops of sesame oil.
Lay a sheet of seaweed shiny-side down on a bamboo rolling mat with the long edge facing you.
Spread a thin, even layer of rice over the bottom two-thirds of the seaweed, leaving the top third bare to seal the roll.
Arrange a line of each filling, egg, carrot, cucumber, radish, crab, and spinach, in a neat row across the center of the rice.
Using the mat to guide you, lift the bottom edge up and over the fillings, then roll forward firmly, tucking as you go to keep it tight.
Seal the bare edge with a few grains of rice or a dab of water, then set the roll seam-side down.
Brush the finished roll lightly with sesame oil and sprinkle with sesame seeds for shine and flavor.
With a sharp knife wiped clean between cuts, slice each roll into rounds about half an inch thick and arrange on a platter.
Chef's tips
- Wipe your knife with a damp cloth between slices so the rolls cut cleanly without squishing.
- Do not overfill or over-pack the rice, since a thin even layer makes the roll easier to close tightly.
- Roll firmly using the bamboo mat; a loose roll will fall apart when you slice it.
Cooking times vary by equipment -- cook to temperature and to taste.
