KIMBAP – KOREAN SUSHI (great for lunchbox)

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Kimbap or Korean sushi is a delicious meal which is made of seaweed, rice, and vegetables with optional meat or eggs. It is pretty easy to make and makes a wonderful snack for children. Take it for a picknick, travel or pack it in a lunch box, it’s easy to carry and not messy.

kimbap - korean sushi - organicbiomama.com

KIMBAP – KOREAN SUSHI recipe

Equipments:
Ingredients:

Ingredients for a meat filling* (I did not use meat) – optional:

  • 1/2 lb Beef or Ground meat (optional)
  • 2 tsp Toasted Sesame oil
  • 1 Garlic clove
  • 2 tsp Naturally-fermented Non-Gmo Soy sauce

* If using meat, reduce the number of eggs to 3

How to make Kimbap (Korean sushi)

Cook the rice:

(For detailed photo and video instructions on how to cook short-grain rice, visit this link: How to Cook Short grain White Rice)

1. Wash 2 cups of short-grain rice, put in a medium pot. Pour 4 cups of filtered water over the rice. Add 1 teaspoon of sea salt. Bring to boil.

2. Let the rice boil on Medium heat until the liquid reduces significantly. Do NOT mix at all.

3. When the liquid is reduced and you can see the rice on the surface, reduce the heat to the lowest and cover the lid. Let it cook for 7 minutes. After seven minutes, turn the heat off but do not open the lid yet. Let the rice stay covered for about 10-15 minutes, or until cools down.

4. When the cooked rice cools down, open the lid. Taste the rice and sprinkle more salt for your liking if you feel you need more salt. Gently mix in 2 teaspoons of Toasted Sesame oil. Fluff with a wooden spoon or a rice spoon. Cover and set aside.

Prepare the spinach:

1. Blanch the spinach by putting the raw spinach into hot boiling water for 5-10 seconds. Take the spinach out of the boiling water and drain the excess water.

2. Combine the blanched spinach, 1/2 teaspoons of sea salt, 2 teaspoons of Toasted Sesame oil, and 2 minced garlic cloves in a bowl. Mix well by hand. Set aside.

Prepare the carrots:

1. Chop the carrot into match sized sticks and mix well with 1/2 teaspoon of salt. Cover and let it stay for about 10-15 minutes. By this time the carrot will release some juice.

2. Squeeze the carrot and discard the liquid. I used a nut milk bag to squeeze the juice out of the carrot.

3. Heat a pan and add a few drops of cooking oil. Saute the carrot for about a minute. Set aside.

Prepare a Soft Omelet**:

1. Preheat the skillet.

2. Mix 5 eggs with 5 Tablespoons of filtered water (1 Tbsp of water per egg). Add 1/4 teaspoon of salt. Mix until incorporated, but do not over mix. We don’t want a foamy mixture.

3. Add some cooking oil into the skillet. I used coconut oil.

4. Pour the egg mixture, and as soon as the edges harden, scrape to one side. Continue scraping the mixture until all of the egg hardens and forms one shape. Flip.

5. Cut the omelet into thick stripes.

* Here I made a change. The traditional kimbap recipe calls for thin egg stripes, which I don’t like much (I actually don’t like overcooked eggs in any form). So, I made a fluffy omelet and cut it into thick soft stripes. If you like hard egg stripes, pour half of the egg mixture and cook one side without flipping, then flip and cook the other side not letting it brown. Then cut into thin strips. Cook the other part of the mixture the same as the first half.

Prepare the meat (I did not use meat, I thought the eggs would be enough this time):
  1. Trim the fat from the steaks and slice into 1/4 inch wide 3-5 inch strips.
  2. Put meat stripes into a bowl. Add 2 teaspoons of soy sauce, 1 minced garlic clove, 1/4 teaspoon of ground black pepper, 2 teaspoons of toasted sesame oil. Mix and let it marinate for 10 minutes.
  3. Heat a skillet over medium-high heat. Cook the meat stirring with a spoon, until well cooked.
  4. Set aside.
How to roll the Kimbap:

1. Place the sheet of Kim on a special bamboo mat with the shiny side down.

2. Spread the rice thinly over the Kim (about 1/4 inches high), leaving 2 inches uncovered on one side of the Kim (seaweed sheet).

3. Place the prepared carrot, kimchi stripes, egg omelet strips, spinach in the center of the rice.

4. Roll the mat along with Kim and rice over the fillings.

5. Press tightly as you continue rolling.

6. Remove the roll from the mat and set the finished roll aside.

7. Repeat until the seaweed paper, rice, and fillings finish. You can use special sushi set to make kimbap too. Just like in below photo.

8. Spread some sesame oil on the finished rolls and sprinkle with some toasted sesame seeds.

9. Cut the rolls into 1/4 inch size pieces with a sharp knife. Wipe the knife blade with a wet paper towel to make it easy to cut.

KIMBAP - KOREAN SUSHI

Equipment

  • Bamboo rolling mat
  • Sushi set (optional)

Ingredients

  • 5 large or 8 medium-sized sheets of Kim or Seaweed Paper lightly roasted
  • 2 cups of Short Grain Rice uncooked
  • 1 large Carrot cut into matchsticks (about 1 1/2 cup)
  • 10 oz of raw Spinach
  • 5 Eggs
  • 2 Garlic cloves
  • 4 teaspoons of Toasted Sesame oil
  • Cooking oil avocado oil, coconut oil
  • Sea salt
  • Filtered water
  • Naturally-fermented Non-Gmo Soy sauce for serving

Ingredients for a meat filling* (I did not use meat) - optional:

  • 1/2 lb Beef or Ground meat optional
  • 2 tsp Toasted Sesame oil
  • 1 Garlic clove
  • 2 tsp Naturally-fermented Non-Gmo Soy sauce

Instructions

Cook the rice:

  • Wash 2 cups of short-grain rice, put in a medium pot. Pour 4 cups of filtered water over the rice. Add 1 teaspoon of sea salt. Bring to boil.
  • Let the rice boil on Medium heat until the liquid reduces significantly. Do NOT mix at all.
  • When the liquid reduces and you can see the rice on the surface, reduce the heat to the lowest and cover the lid. Let it cook for 7 minutes. After seven minutes, turn off the heat but do not open the lid yet. Let the rice stay covered for about 10-15 minutes, or until cools down.
  • When the cooked rice cools down, open the lid. Taste the rice and sprinkle more salt for your liking if you feel you need more salt. Gently mix in 2 teaspoons of Toasted Sesame oil. Fluff with a wooden spoon or a rice spoon. Cover and set aside.

Prepare the spinach:

  • Blanch the spinach by putting the raw spinach into hot boiling water for 5-10 seconds. Take the spinach out of the boiling water and drain the excess water.
  • Combine the blanched spinach, 1/2 teaspoons of sea salt, 2 teaspoons of Toasted Sesame oil, and 2 minced garlic cloves in a bowl. Mix well by hand. Set aside.

Prepare the carrots:

  • Chop the carrot into match sized sticks and mix well with 1/2 teaspoon of salt. Cover and let it stay for about 10-15 minutes. By this time the carrot will release some juice.
  • Squeeze the carrot and discard the liquid. I used a nut milk bag to squeeze the juice out of the carrot.
  • Heat a pan and add a few drops of cooking oil. Saute the carrot for about a minute. Set aside.

Prepare a Soft Omelet**:

  • Preheat the skillet.
  • Mix 5 eggs with 5 Tablespoons of filtered water (1 Tbsp of water per egg). Add 1/4 teaspoon of salt. Mix until incorporated, but do not over mix. We don't want a foamy mixture.
  • Add some cooking oil into the skillet.
  • Pour the egg mixture, and as soon as the edges harden, scrape to one side. Continue scraping the mixture until all of the egg hardens and forms one shape. Flip.
  • Cut the omelet into thick stripes.
  • Prepare the meat (I did not use meat, I thought the eggs would be enough this time):
  • Trim the fat from the steaks and slice into 1/4 inch wide 3-5 inch strips.
  • Put meat stripes into a bowl. Add 2 teaspoons of soy sauce, 1 minced garlic clove, 1/4 teaspoon of ground black pepper, 2 teaspoons of toasted sesame oil. Mix and let it marinate for 10 minutes.
  • Heat a skillet over medium-high heat. Cook the meat stirring with a spoon, until well cooked.
  • Set aside.

How to make Kimbap:

  • Place the sheet of Kim on a special bamboo mat with the shiny side down.
  • Spread the rice thinly over the Kim (about 1/4 inches high), leaving 2 inches uncovered on one side of the Kim (seaweed sheet).
  • Place the prepared carrot, kimchi stripes, egg omelet strips, spinach in the center of the rice.
  • Roll the mat along with Kim and rice over the fillings.
  • Press tightly as you continue rolling.
  • Remove the roll from the mat and set the finished roll aside.
  • Repeat until the seaweed paper, rice, and fillings finish.
  • Spread some sesame oil on the finished rolls and sprinkle with some toasted sesame seeds.
  • Cut the rolls into 1/4 inch size pieces with a sharp knife. Wipe the knife blade with a wet paper towel to make it easy to cut.

Notes

* If using meat, reduce the amount of the eggs to 3
** Here I made a change. The traditional kimbap recipe calls for thin egg stripes, which I don't like much (I actually don't like overcooked eggs in any form). So, I made a fluffy omelet and cut it into thick soft stripes. If you like hard egg stripes, pour half of the egg mixture and cook one side without flipping, then flip and cook the other side not letting it brown. Then cut into thin strips. Cook the other part of the mixture the same as the first half.
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organicbiomama

Hi! My name is Feruza. I am from sunny Uzbekistan. Currently, I am a stay at home mom of two beautiful boys and have a wonderful supportive husband. I hold Masters' degree in Multimedia Engineering, but at this moment, I am just a Mom. With all my love to my family, I try to nourish them with wholesome foods always trying and experimenting new recipes. My hobbies are languages, healthy lifestyle, nourishing food, books, sewing, knitting, DIYs, homeschooling, and much more! I felt the need of my own corner where I could collect all of my favorite recipes and information without losing them. And here it is! Enjoy!

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