Kimbap [Korean sushi]

November 22, 2011 8 Comments

Some of you might know that I’ve been living in Australia for the past year. Now, it’s time to go back to my country ‘Korea’.  It’s very sad to leave such a lovely country as Australia, but on the other hand, I’m so excited to see my family and friends.

I had a farewell party with my friends before I left. So I decided to take popular Korean picnic food Kimbap for my friends :)

 Watch the video

Download this recipe as a printer friendly PDF

 

Ingredients (3 Kimbap rolls)

  • 3-4 Cup Steamed rice
  • Seaweed laver
  • Yellow pickled radish strips
  • Ham (or Spam)
  • Imitated crab sticks
  • Carrot
  • 3 Eggs
  • 1 cucumber
  • Bamboo sushi mat

For seasoning

  • Sesame oil
  • Sesame seeds
  • Salt

Steps

1. Cut all the ingredients into a half cm thin strips.

2. Crack 3 eggs into a bowl with a little of salt to taste. Oil the pan. Pour the egg mixture and fry on both sides until golden brown.

3. Place it on the chopping board. Cut into a half cm strips.

4. Fry Carrot, imitated crab sticks and ham for 1-2 minutes.

5. Put 3-4 cups of steamed rice in a big bowl. Season with salt, sesame seeds and 1 teaspoon of sesame oil.

6. Roll Kimbap!

7. Brush a little bit of sesame oil over Kimbap.

 8. Cut Kimbap into thumb-sized pieces.

9. Sprinkle some sesame seeds on top for a garnish.

10.

Tips

1. Slice the skin only because the inside of cucumber is watery and too soft to use.
2. Frying the carrots, imitated crab and ham is for fuller flavor and better texture. Also you don’t need to use oil as it’s quick frying.(step4)
3. Wet you hands when you roll Kimbap, so the rice doesn’t get stuck on you hands.
4. Leave a space of about 1cm without rice, and wet it with cold water. This will help it stick to the roll and create a more smooth finish.

 

Quick Korean*

Kim[김]= Seaweed(laver)

Bap[밥]= Rice

I hope you enjoyed this recipe! Try the recipe and let me know what you think :)

Do you have a favorite korean dish that you would like to learn? Leave your request in the comments below!Leave your request in the comments below!

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About Chloe

I'm from Korea. I love my people, culture and food.
View all posts by Chloe →

8 Responses to “Kimbap [Korean sushi]”

  1. fiona Reply November 29, 2012 at 2:04 pm

    daebakkk!thx a lot for sharing this!!^^

  2. Marina Reply January 30, 2013 at 9:15 pm

    Hi Chloe… I love your website, thank’s for your recipes…
    Here in Brazil, I’ve never saw this “Yellow pickled radish”, just in korean dramas. Maybe it has, but I don’t know..

    So.. Can I change this ingredient for something else?

    Thank you

    =D

    • Chloe Reply February 13, 2013 at 7:18 am

      Hi Marina:)
      I know, this Korean pickled radish isn’t common ingredient in other countries.
      I’m not quite sure what else can substitute this radish.
      I think you can use pickled cucumber. Drain it off and chop it finely. Then put little bit of them(You don’t wanna make Kimbap too sour) with other ingredients.
      One more, if you have well-fermented kimchi, it also goes well with Kimbap :)

      Chloe

      • Marina Reply February 16, 2013 at 7:41 pm

        Okay.. thanks
        I’ll try this way …
        I’m doing a Kimchi today …. hehehehe
        I am enjoying making new recipes … and the next will be Kimbap.
        The first Korean recipe I made was the Jangjolim, I read right here.

        :)
        bye

  3. Agnes Reply March 6, 2013 at 1:10 pm

    Hi Chloe! I’m a fan of yours from singapore! I really like the recipe that you gave and I tried it out! The kimbap taste really great and I’m going to continue learning how to make other Korean dishes! Thanks for the recipes anyways! ^^