Savory and Flavorful Kimbap (Seaweed Rice Rolls)
A 3-serving kimbap dish made by cutting dried seaweed sheets into portions to enjoy plenty of delicious edge pieces.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This kimbap is made by cutting dried seaweed sheets into 3 parts, allowing you to enjoy plenty of delicious edge pieces. Cooked rice made from rice soaked for 30 minutes is rolled up with blanched vegetables, egg, and ham, and you can also add water dropwort for a fragrant touch. Brush the outside with toasted sesame oil and slice lightly, making it perfect for picnics and lunchboxes.
- Servings
- 3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Cooked rice3-4 bowls
- Spinach (or water dropwort (minari))
- Ham (or imitation crab stick, fish cake (eomuk))
- Yellow pickled radish (danmuji)
- Carrot
- Egg
- Dried seaweed sheets (gim)5 sheets
- For the rice, use a ratio of 1 : 1.2 of rice to water, soak for about 30 minutes, and cook.
- When making sushi rice, cooking the rice with water steeped with dried kelp makes it taste even better.
- Adding fish cake and water dropwort to kimbap also works well, as the scent of water dropwort pairs wonderfully with it.
Steps
For the rice, use a ratio of 1 : 1.2 of rice to water, soak for about 30 minutes, and cook.
When making sushi rice, cooking the rice with water steeped with dried kelp makes it taste even better.
If using newly harvested rice, reduce the proportion of water; if using older rice, increase it.
Add a little salt to the rice and mix evenly.
Slice the carrot thinly into suitable lengths and blanch in boiling water.
After blanching, drain the moisture on a paper towel, add a little salt, and toss.
Pan-fry the ham and slice it; do the same with the egg.
Slice the yellow pickled radish to the same length and set aside.
Blanch the spinach in boiling water, season with a little salt, and toss.
My husband likes kimbap with fish cake and water dropwort, so that is how I make it for him.
The fragrance of water dropwort goes so well with kimbap.
Cut a sheet of dried seaweed (gim) into 3 equal pieces.
Spread the rice, place the fillings on top, dab a little water on the edge, and roll it up tightly.
These are even smaller end-pieces.
I cut the seaweed above in half to roll them. Mini edge-piece kimbap for kids.
I rolled each kind.
Brush toasted sesame oil over the outside of the kimbap. For these edge rolls, just cut once or twice across the middle.
Ppunwife's tips
- If using newly harvested rice, reduce the proportion of water; if using older rice, increase it.
- Spread the rice, place the fillings on top, dab a little water on the edge, and roll it up tightly.
FAQ
How should I cut the seaweed to make lots of edge pieces?
Cut a sheet of dried seaweed (gim) into 3 equal pieces to use. When making them for young children, you can cut them even smaller by cutting them in half before rolling.
Is there another vegetable that works well instead of spinach?
Adding fragrant water dropwort pairs wonderfully with kimbap, and you can also add fish cake to taste.
How should I adjust the water ratio when cooking rice for kimbap?
Set a ratio of 1 to 1.2 of rice to water, soak for about 30 minutes, and cook. Reduce the water for newly harvested rice, and increase it for older rice.
How can I keep the edge of the seaweed from unraveling when rolling kimbap?
After placing the rice and fillings, dab a tiny bit of water onto the end edge of the seaweed sheet before rolling, which helps seal it firmly.
