Kimbap. Gimbap (김밥) is a Korean seaweed rice roll filled with a variety of delicious fillings. I always looked forward to my school picnic day Watch How I Roll My Kimbap. Kimbap is Korean Seaweed Rice Roll that is made with seasoned rice and various veggies and meat that's rolled in dried seaweed (kim).
We'll show you some of our favorite ways of kimbap to enjoy it.
Or you can create your own as well!
Korean kimbap are rice rolls that look a lot like sushi.
You can cook Kimbap using 8 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Kimbap
- Prepare 1/2 cup of Calcose rice.
- Prepare of Sesame oil.
- You need of Sesame seeds.
- It's of Chicken fillet.
- Prepare of Carrots.
- It's of Zucchini.
- It's 1 of Egg.
- You need of Bulgogi sauce.
This recipe shows how to make kimbap with traditional (and not so traditional) fillings. Kimbap is a Korean Seaweed Rice Roll that consists of seasoned rice and various vegetables and meat that's rolled in Kimbap is best eaten the day of. However, if you have leftovers, just dip the. Kimbap is one of Korea's most iconic snacks.
Kimbap instructions
- Cook the rice. Prepare the rice. While it still hot, add sesame oil (1/2 ts), pinch of salt, brown sugar (1/2 ts) and sushi vinegar (1/2ts). Mix well using rice paddle until evenly seasoned. Let the rice cool down..
- Filling preparation. Cook omelette & cut into thick strip (refer photo). Carrots & zucchini cut into strip & marinated with 1 ts sugar, pinch of salt & lemon (refrigerated for 30 minute or you can use it right away). Stir fry bulgogi chicken over medium high heat until cooked through, 5-6 minute. Arrange all the fillings together on a plate..
- Put a seaweed sheet. Spread sesame oil & rice over the seaweed sheet using rice paddle or wet finger (to avoid the rice sticking to your finger). Lay the prepared ingredients on top of the rice..
- Lift the entire bottom edge with both hand and roll over the filling, tucking in the filling using fingers. Put the firm pressure over the roll with the help of bamboo mat (mine using baking paper) to close everything tightly. The continue to roll again, putting pressure evenly over the roll using both hands. Rub the roll with sesame oil and pack in baking paper. refrigerated for an hour or 2. Not advised for overnights. cut the roll only when ready to serve..
It can be described as cooked rice, vegetables and meat rolled in gim (seaweed) sheets. Simply put, it is Korea's version of sushi. Korean kimbap is similar to Japanese sushi, but typically uses cooked or pickled ingredients. In this version, bulgogi (marinated beef) is paired with vegetables and egg. We usually bring kimbap along on picnics.
