Kimbap is a traditional Korean dish, similar to Japan’s sushi. It is made by mixing rice with vinegar and rolling it with various vegetables, eggs, meats, fish, or other ingredients in a layer of dried seaweed. Kimbap has a delicious flavor and provides a lot of nutrition such as carbohydrates, protein, vitamins, and fiber. It is considered a quick and convenient meal for lunch, picnics, or parties. In the following article, let Reconnect International introduce you to 5 popular ways to make delicious Korean-style kimbap.
1. How to make delicious Korean-style kimbap
In general, the process of making kimbap involves the following 4 basic steps:
Step 1: Prepare the ingredients: prepare hot rice, vegetables, eggs, meats, fish, or other ingredients. The ingredients should be cut into small strips or narrow pieces for easy rolling.
Step 2: Arrange the ingredients on the seaweed sheet: place a sheet of seaweed on the rolling mat, take a sufficient amount of rice and spread it evenly over the seaweed sheet, leaving a blank section at the top.
Step 3: Roll the kimbap: place the ingredients on the rice-covered seaweed sheet, then use your fingers to hold the ingredients tightly and roll the kimbap. When you have rolled one circle, press the roll tightly and continue rolling until finished.
Step 4: Cut and decorate: after rolling, cut the kimbap into bite-size pieces. Decorate the surface of the kimbap with sesame seeds or any preferred seasoning.
1.1. Traditional Kimbap
Ingredients needed:
- Glutinous rice: 2 cups (about 400g)
- Dried seaweed sheets: 5-6 sheets
- Vegetables: carrots, cucumbers, radishes, sweet potatoes… (optional, about 200g)
- Eggs: 2 Beef or pork: 150g (optional)
- Sesame oil, rice vinegar, sugar, salt, pepper, cashews: for seasoning
Steps to make traditional kimbap:
Step 1: Prepare ingredients:
- Cook glutinous rice and mix with a little sesame oil, rice vinegar, sugar, and salt.
- Wash and cut vegetables, eggs, and meat into long, thin strips.
Step 2: Fry eggs:
- Beat eggs with a little salt and sugar.
- Pour eggs into a pan, stir-fry until cooked, then sprinkle with some cashews.
Step 3: Grill meat:
- Cut meat into long, thin strips.
- Brush a little sesame oil on the meat, then grill until cooked and golden.
Step 4: Roll kimbap:
- Place a sheet of seaweed on a rolling mat.
- Spread a sufficient amount of rice evenly over the seaweed, then leaving a blank section at the top.
- Arrange the ingredients (vegetables, eggs, meat) on the rice-covered seaweed, then sprinkle some sesame seeds on top.
- Roll until it is finished, then using a little water to stick the top piece of seaweed.
Step 5: Cut and decorate:
- When finished rolling, cut kimbap into bite-sized pieces.
- Decorate the top of it with sesame seeds or any other preferred seasonings.
Read more: How to make Fried Rice at home | 8 Easy Fried Rice Recipes
1.2. Tuna Mayonnaise Kimbap
Ingredients:
- Sticky rice: 2 cups (approximately 400g)
- Dried seaweed sheets: 5-6 sheets
- Canned tuna: 1 small can (approximately 170g)
- Eggs: 2
- Cucumber: 1 small
- Carrot: 1 small
- Mayonnaise: 4-5 tablespoons
- Sesame oil, rice vinegar, sugar, salt: for seasoning
Instructions:
Step 1: Prepare the ingredients
- Cook the sticky rice and mix it with a little sesame oil, rice vinegar, sugar, and salt.
- Wash and cut the cucumber and carrot into long, thin strips.
- Whisk the eggs with a little salt and sugar, then fry them and cut them into long, thin strips.
Step 2: Make the tuna mayonnaise filling
- Put the canned tuna in a bowl then mash it with a fork or spoon.
- Add mayonnaise to the bowl and mix well.
Step 3: Roll the kimbap
- Place a sheet of dried seaweed on a sushi mat.
- Spread a layer of sticky rice evenly on the seaweed sheet, then leaving a small gap at the top.
- Arrange the ingredients (cucumber, carrot, egg, tuna mayonnaise filling) on top of the rice layer.
- Roll the kimbap tightly, then using a little water to seal the edge of the seaweed sheet at the top.
Step 4: Cut and garnish
- Once the kimbap is rolled, then cut it into bite-sized pieces.
- Garnish the top of it with sesame seeds or any desired seasoning.
Read more: How to cook brown rice well, simply without being dry
1.3. Beef Kimbap
Ingredients:
- Glutinous rice: 2 cups (about 400g)
- Dried seaweed sheets: 5-6 sheets
- Beef sirloin: 200g
- Eggs: 2
- Cucumber: 1 small
- Carrot: 1 small
- Onion: 1/2 small
- Sesame oil, rice vinegar, sugar, salt: for seasoning
Instructions for making beef kimbap:
Step 1: Prepare the ingredients:
- Cook glutinous rice and mix with a little sesame oil, rice vinegar, sugar, and salt.
- Wash and cut the cucumber, carrot, and onion into long, thin strips.
- Beat the eggs with a little salt and sugar, then fry and cut into long, thin strips.
- Cook the beef sirloin until medium-rare then cut into long, thin strips.
Step 2: Roll the kimbap:
- Place a sheet of dried seaweed on a rolling mat.
- Spread a layer of rice evenly on the seaweed, then leaving a small section at the top empty.
- Arrange the ingredients (cucumber, carrot, onion, egg, beef) on top of the rice.
- Roll the kimbap tightly, then using a little water to seal the seaweed at the top.
Step 3: Cut and decorate:
- Once rolled, cut the kimbap into bite-sized pieces.
- Decorate the top of it with sesame seeds or other seasonings as desired.
Read more: Dragon Blood Rice and its health benefits
1.4. Pork belly kimbap fried
Ingredients:
- Sticky rice: 2 cups (about 400g)
- Dried seaweed sheets: 5-6
- Pork belly: 200g
- Eggs: 2 Cucumber: 1 small
- Carrot: 1 small
- Onion: 1/2 small
- Cornstarch: 1/2 cup
- Salt, sugar, pepper, minced garlic, cooking oil: for seasoning
Instructions for making fried pork belly kimbap:
Step 1: Prepare the ingredients:
- Cook sticky rice and mix with a little sesame oil, rice vinegar, sugar, and salt.
- Wash and cut cucumber, carrot, and onion into long, thin strips.
- Fry pork belly with a little cooking oil, pepper, and minced garlic, then cut into long, thin strips.
- Beat eggs with a little salt and sugar, then fry and cut into long, thin strips.
Step 2: Roll the kimbap:
- Place a sheet of dried seaweed on a rolling mat.
- Spread a layer of rice evenly on the seaweed sheet, then leaving a gap at the top.
- Arrange the ingredients (cucumber, carrot, onion, egg, pork belly) on top of the rice layer.
- Roll the kimbap until finished, then using a little water to seal the top edge.
Step 3: Fry the kimbap:
- Mix cornstarch with a little water to form a batter.
- Dip the kimbap into the batter, making sure it is coated evenly.
- Fry the kimbap in hot oil until cooked and golden brown.
Step 4: Cut and decorate:
- After frying, cut the kimbap into bite-sized pieces.
- Decorate the top of it with sesame seeds or other spices as desired.
1.5. Vegetarian Kimbap
Ingredients:
- Sticky rice: 2 cups (about 400g)
- Dried seaweed sheets: 5-6 sheets
- Carrot: 1 small
- Cucumber: 1/2
- Onion: 1/2 small
- Green vegetables: as desired (can use lettuce, spinach, mustard greens…)
- Cornstarch: 1/2 cup
- Roasted peanuts: 1/2 cup
- Soy sauce: 2 tablespoons
- Sugar: 1 teaspoon
- Salt, pepper, minced garlic, cooking oil: for seasoning
Directions:
Step 1: Prepare the ingredients:
- Cook the sticky rice and mix with a little sesame oil, rice vinegar, sugar, and salt.
- Clean and cut the carrot, cucumber, and onion into long, thin strips.
- Cook the green vegetables with a little cooking oil, minced garlic, salt, and pepper, then cool and cut into long, thin strips.
- Roast the peanuts then chop them finely.
Step 2: Roll the kimbap:
- Place a sheet of dried seaweed on a rolling mat.
- Spread a layer of sticky rice evenly over the seaweed sheet, then leaving a gap at the top.
- Arrange the prepared ingredients (carrot, cucumber, onion, green vegetables, and peanuts) on the rice.
- Roll up the kimbap tightly, then using a little water to seal the top edge of the seaweed sheet.
Step 3: Fry the kimbap (optional):
- Mix the cornstarch with a little water until you have a thick batter (if you want to fry the kimbap).
- Coat the rolled kimbap in the batter, making sure it is evenly coated (if you want to fry the kimbap).
- Fry the kimbap in hot oil until golden brown and cooked through (if you want to fry the kimbap).
Step 4: Cut and garnish:
- Once the kimbap is rolled, cut it into bite-sized pieces.
- Garnish the top of it with sesame seeds or any other seasonings of your choice.
Read more: What is ST25 rice? Origin, price, and where to buy authentic rice
2. How to make kimbap dipping sauce
2.1. Recipe 1 (soy sauce)
Ingredients:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/4 teaspoon minced garlic
- 1/4 teaspoon sesame oil
Directions:
- Mix sugar and soy sauce until the sugar dissolves.
- Add rice vinegar, minced garlic, and sesame oil to the mixture and stir well.
- If the dipping sauce is too thick, then you can add a little water to dilute it.
- Taste and adjust the seasoning to your liking.
2.2. Recipe 2 (spicy sauce and mayonnaise)
Ingredients:
- 2 tablespoons of chili sauce
- 1 tablespoon of mayonnaise
- 1/2 tablespoon of condensed milk
Instructions:
- Put the chili sauce and mayonnaise into a small bowl.
- Add the condensed milk, then mix well, and you can add sesame seeds to enhance the flavor.
- Taste and adjust the seasoning to your liking.
3. How many calories in kimbap?
The calorie content in a roll of kimbap depends on the types of ingredients used to make it. However, on average, a traditional roll of kimbap contains about 150-200 calories. This calorie count can vary depending on the size and ingredients of the kimbap.
For example, kimbap with beef, tuna or egg usually has a higher calorie count than vegetarian kimbap with vegetables. To reduce the calorie content of kimbap, you can use ingredients such as vegetables, chicken, salmon, eggs and avoid using too much oil or seasoning.
However, keep in mind that kimbap is a good source of energy and can be used as a light snack or a side dish in your daily diet.
