Kimbap (or Gimbap) is one of my favorite Korean eats and in honor of Mother’s Day, I wanted to show you how one of the best (my MOM!!) makes it from scratch.
For those of you unfamiliar with kimbap, it is basically the Korean version of sushi (but fresher and less raw fish). This dish is a healthy, super easy one to pack and take as a snack or eat at home (after your kids have gone to bed, because seriously, you aren’t going to want to share.) BEWARE – after you make this once, your family will be begging for it day after day. 😂
- Korean Seaweed (aka Kim or Gim) – Make sure you get the full sheets and not the snack size (at least 5 sheets)
- Rice – Get the short grained variety for this recipe (2 cups, uncooked)
- Eggs (2 or 3)
- Carrot (1 large or 2 small)
- Spinach (1 bag of baby spinach or 2 small bundles of fresh spinach)
- Garlic Cloves (3 whole or 3 teaspoons of the pre-minced kind)
- Salt (1 teaspoon)
- Soy Sauce (2 tablespoons)
- White Sugar (1 to 1.5 tablespoons – to taste)
- Sesame Oil (2 to 2.5 tablespoons – to taste)
- Vegetable Oil
- Canned Tuna (optional) (1 can)
- Skirt steak or tenderloin (optional) (.5 pound)
- Yellow pickled radish (optional) (1 radish or 5 small strips)
- Cucumber (optional) (1 large or 3 small)
Ok, this seems like a lot, but if you are like me, you will double it and have enough for a couple of days.
- Cook the rice (do yourself a favor and get a rice cooker if you don’t have one already). A rule of thumb I learned from my mom is that you should rinse the rice at least two times to get it clean. After that, fill the pot to about an inch of water over the rice line.
- Transfer the cooked rice to a mixing bowl and add .5 teaspoon of salt and 2 teaspoons of sesame oil with a rice scoop or a wooden spoon.
- You are ready to prepare your veggies!
- Dice the carrots into matchstick sized pieces and saute them with a drop of vegetable oil and pinch of salt. (TIP: buy the precut carrots and save yourself a few minutes!)
- Spinach (recipe here!)
- Crack Eggs into a bowl, add a pinch of salt and beat. Spray or drizzle some vegetable oil in the pan (just enough to lightly coat the bottom) and add the eggs. Cook the egg on low and flip with a spatula before it gets too brown.
- The rest is optional:
- Steaks – Trim the fat from the skirt steaks and slice into ¼ inch wide, 3 to 5 inch strips. Put the strips into a bowl. Add 2 teaspoons soy sauce, 1 minced garlic clove (or 1 teaspoon of pre-minced), ¼ teaspoon ground black pepper,1 tablespoon white sugar, and 2 teaspoons sesame oil. (Let marinate while you are prepping the other ingredients.)
- Tuna – Brace yourself…open the can and drain (whew!) – Many times I opt for this instead of the steak.
- Yellow pickled radish or Danmuji – cut into thin strips.
- Cucumber – cut into thin strips or dice like the carrots.
TIP: If you have all of these ingredients ready before you attempt to assemble, it will make your life so much easier!
READY to ROLL:
- Place a sheet of kim (seaweed) on a bamboo mat (like this one) or just on a cutting board if you don’t have a bamboo mat.
- Add a layer of rice on the kim (seaweed) on about half of the sheet.
- Add the carrots, a few egg strips, and spinach in the center of the rice (in addition to tuna or steak)
- Here’s the tricky part, use both hands to hold the filling and start rolling the kim. Check out the master at work:
- Then, simply cut the roll into ¼ inch pieces.
If you really want to send this over the edge, dip the pieces in soy sauce or as I like to do, pour a few drops on each piece as you devour them! Ha.