How to make kimbap (or gimbap, 김밥)!

By Korean Bapsang · 90 min

Ingredients

Instructions

1. Cook the rice with slightly less water than usual, and keep it warm while you prepare the fillings.
2. Cut the beef into thin strips and mix with the soy sauce, rice wine, sugar, sesame oil and minced garlic. Set aside.
3. Bring a large pot of water to a boil over high heat and set up a bowl of cold water. Blanch the spinach, then transfer it straight to the cold water and squeeze out the excess. Season with sesame oil and salt.
4. Beat the eggs with a pinch of salt. Cook them in a small non-stick pan over medium-low heat, flipping once or twice, until the bottom is set but the top is still slightly runny, and form a thick omelette. Let it cool, then cut into strips about 1/2 inch thick.
5. Julienne the carrots. Stir-fry them in a lightly oiled pan over medium-high heat until soft, then season lightly with a pinch of salt and transfer to a plate.
6. Cut the fish cake lengthwise into strips about 3/4 inch thick. Stir-fry in about 1 teaspoon of oil over medium heat with the soy sauce, sugar and sesame oil for about 2 minutes, until soft.
7. Stir-fry the beef over medium-high heat for 2 to 3 minutes, until cooked through.
8. Arrange all the fillings together on a plate.
9. While the rice is still warm, mix in the sesame oil and salt by gently folding with a rice paddle or large spoon. Add more salt if needed.
10. Place a sheet of seaweed shiny side down on a cutting board or bamboo mat, long side facing you. Spread 3/4 to 1 cup of rice evenly over it, leaving about 1.5 inches bare at the top.
11. Lay the fillings across the rice, leaving the bare strip at the top free for sealing.
12. Lift the bottom edge with both hands and roll away from you, tucking in the filling with your fingers. Press firmly, using the mat if you have one, then roll again with even pressure.
13. Brush the roll with a little sesame oil. Oil a sharp knife lightly, wiping it with a damp towel as needed, and cut the roll into slices about 1/2 inch thick.

Summarized from Korean Bapsang's video. Watch it for the details.

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