Kimbap
“Korean seaweed rice rolls filled with seasoned vegetables, egg, and protein, a beloved lunch and picnic staple.”
Rice
Nori
Egg
Spinach
Carrot
SesameWhere it comes from
Kimbap, often referred to as Korean sushi, has its origins in the Joseon dynasty, where it was a popular picnic food. This dish features seasoned rice and a variety of fillings rolled in seaweed, symbolizing the Korean spirit of sharing and nourishment. Interestingly, kimbap can be customized with countless ingredients, making it a versatile meal for any occasion.
On the Palate
How it's made
6 steps · Show ↓45 min active
How it's made
6 steps · Show ↓- 115 min
Cook the rice until tender and sticky, then let it cool slightly. Mix with a touch of sesame oil and salt for flavor.
- 25 min
Blanch spinach briefly in boiling water until just wilted, then plunge into ice water to preserve its bright green color. Squeeze out excess water and season with sesame oil and salt.
- 35 min
Julienne carrots and sauté them in a pan with a little sesame oil until slightly softened and fragrant.
- 45 min
Beat eggs and cook them in a lightly oiled pan until set, forming a thin omelette. Slice into strips.
- 510 min
Lay a sheet of nori on a bamboo mat, shiny side down. Spread a thin, even layer of rice over the nori, leaving a margin at the top edge. Arrange spinach, carrots, egg strips, and any other fillings in a line across the center.
Watch outDon't overfill the roll; it will be difficult to seal and slice neatly.
- 65 min
Using the mat, roll the nori tightly from the bottom, pressing firmly to seal. Slice the roll into bite-sized pieces with a sharp knife.
