Korean roll Kimbap is a soul food that Koreans in their 30s and 40s pack in lunchboxes when going on picnics at school.
Most Koreans like this Korean roll kimbap. Although the recipe is slightly different for each mother at home, you can basically think that pickled radish, cucumber, spinach, eggs, ham and meat, carrots, etc. are essential. I like imitation crab, so I tend to make it with about two lines.
ingredient
- Calrose(Japonica) Rice
- seasoning after cooking rice
- salt, sesame oil
- Pickled radish (required ingredients: sweet, salty, sour)
- spinach
- cucumber
- carrot
- egg
- fried tofu
- Fish cake
- imitation crab
- canned tuna
- Minced Beef
- Ham for Kimbap
- seaweed
Rice for Korean Roll Kimbap
In the US, you can use Korean rice or Kalos, a type of japonica.
100g of rice is enough to eat a roll of gimbap. To make 10 rows of Kimbap, you can use 1kg, but since each person has a different amount of rice, you can make more Kimbap.
When washing the rice, first mix the water and drain the water as quickly as possible. This is to quickly throw away the dregs in the rice. Then add water, rub the rice gently with your hands, wash it, discard the water, add water again and discard the water 3-4 times.
Soak the washed rice in water for 15 minutes.
When cooking rice, if the rice was 1 kg, you can think of adding about 1000 ml of water. In Korea, every household has an electric rice cooker, but if you do not have an electric rice cooker, you can use a regular pot or Dutch oven. If using a Dutch oven, you may want to reduce the water a bit.
When cooking rice, first boil it over high heat. Cook over high or medium heat until the water on the rice evaporates and disappears. You can also use a spoon to stir while boiling.
and when the water disappears, reduce the heat to low and cover the pot. Depending on the amount of rice, you can finish the rice in 10 to 20 minutes. Open the lid and eat a spoonful of rice. If there is no moisture and the rice is cooked, the rice is done.
Then, turn off the heat, transfer the rice to a mixing bowl, add 15g of salt and 3T of sesame oil, mix with the rice, and let the rice cool down.
Pickled radish
The pickled radish for Korean roll kimbap will already be cut. Pickled radish for Korean roll Kimbap is about 7 to 8 millimeters square and the length is similar to that of seaweed.
Trim other ingredients to the same length as pickled radish for Korean roll Kimbap.
Vegetable of Korean Roll Kimbap
Cucumbers use the skin on the outside and do not use the seeds on the inside. Cut cucumbers into pickled radish shapes, sprinkle with a little salt to remove water, and use right away or lightly fry in oil before using.
After washing the spinach, blanch it in boiling water for 30 seconds, rinse it in cold water, and squeeze the water out. Then add a pinch of salt and sesame oil and mix.
Slice the carrots and fry them in oil with a little salt to remove water.
soy sauce seasoning ingredient
Boil the fried tofu in water and squeeze out the water after marching. 300g of fried tofu, 160 ml of water, 2T soy sauce, 1.5T sugar, 1T mirin If you don’t have mirin, add a little more sugar and boil it down.
Stir-fry the minced beef, add the same seasoning as fried tofu, and stir-fry until the moisture is gone.
Boil fish cakes and boil them down in the same seasoning as fried tofu.
other ingredient of Korean Roll Kimbap
Squeeze canned tuna tightly so that there is no moisture. When you make kimbap, you can make perfect Korean kimbap only when the ingredients are dry.
Cut the imitation crab into pieces the size of pickled radish.
Make a sheet of eggs and cut them into 1cm wide strips.
egg strips recipe
Ingredients: Korean Roll Kimbap
- Eggs
- Salt (optional)
- Cooking oil
Instructions: Korean Roll Kimbap Recipe
- Crack and Beat the Eggs:
Crack the desired number of eggs into a bowl. You can adjust the quantity based on how many egg strips you want to make.
Add a pinch of salt if desired, and beat the eggs with a fork or whisk until the yolks and whites are well combined.
- Preheat the Pan:
Place a non-stick skillet or frying pan over medium-low heat.
Add a small amount of cooking oil and let it heat up. You can spread the oil across the pan using a spatula.
- Pour and Cook the Eggs:
Once the pan is heated, pour a thin layer of the beaten eggs into the pan.
Tilt the pan to spread the eggs evenly, creating a thin layer that covers the bottom of the pan.
- Cook and Flip:
Allow the eggs to cook for a minute or two, until they start to set on the bottom.
Gently lift the edges of the egg with a spatula to check if the underside is cooked and lightly golden.
Once the underside is cooked, carefully flip the egg sheet over using a spatula.
- Finish Cooking:
Cook the other side for another minute or until it’s fully cooked but still tender.
The egg sheet should be cooked through but not overly browned.
Korean Kimbap: Choose ingredient you like
It is not about putting all the ingredients above and wrapping Korean roll Kimbap. All you have to do is choose your favorite ingredients. Vegan can take out what you don’t eat and wrap it, and each of you can complete the Korean Kimbap by choosing your favorite ingredients and what you can save. But pickled radish is essential. If pickled radish is unavailable, you can use cucumber pickle.
The taste of pickled radish is lightly salty, with strong sourness and sweetness. Cucumber pickle is similar in taste, so I think it can be substituted.
Koreans add perilla leaves when adding beef, but Westerners may not be familiar with the taste, so you can substitute your favorite leafy vegetables such as coriander.
In the case of canned tuna, many people mix it with mayonnaise.
ingredients and Preparations Korean Kimbap:
Rice:
- Use Japonica or Calrose rice, approximately 100g per kimbap roll.
- Wash the rice thoroughly until the water runs clear.
- Soak the rice in water for about 15 minutes.
- Cook the rice with a 1:1 ratio of rice to water. Use a rice cooker or stovetop.
Seasoning the Rice:
- After cooking, transfer the rice to a mixing bowl.
- Add 15g of salt and 3 tablespoons of sesame oil to the rice. Mix gently and let it cool.
Preparing Ingredients:
- Peel and julienne carrots.
- Slice cucumbers lengthwise, remove seeds, and salt lightly. Rinse or sauté for a softer texture.
- Blanch spinach for 30 seconds, cool, and squeeze out excess water. Season with a bit of salt and sesame oil.
Prepare and slice other ingredients like sweet pickled radish, tofu skin, fish cake, imitation crab, canned tuna, ground beef), and ham for Korean kimbap.
Assembling Korean roll Kimbap:
- Lay a sheet of roasted seaweed on a bamboo mat.
- Spread a thin layer of rice on the seaweed, leaving about an inch at the top edge.
- Arrange the prepared ingredients in a line along the center of the rice.
Rolling Korean roll Kimbap:
- Lift the edge of the bamboo mat closest to you and start rolling over the fillings.
- Continue rolling and pressing gently to shape the roll.
- Seal the edge with a bit of water.
Slicing and Serving Korean roll kimbap:
- Once rolled, gently press the bamboo mat to shape the roll evenly.
- Use a sharp knife to slice the roll into bite-sized pieces.
- Arrange the sliced Korean kimbap on a plate and serve.