In Korea, Kimbap is considered picnic and snack food that you eat with your hands. Traditional fillings include seasoned vegetables, egg, meat and/or imitation crab, but these days anything goes. From Seoul to NYC, fillings range from cheesy to spicy to fresh. Kimbap is like the Korean version of a sandwich.
Kim or gim means dried seaweed in Korean, and bap or bop means rice. Chamchi (tuna in Korean) is filled with tuna and other vegetables.
- Dried seaweed (nori)
- 2 cups cooked rice
- 2 tsp sesame oil
- 2 tsp salt
- 1 carrot, julienned
- cucumber, cut into long strips
- 2 eggs
- pickled radish, cut into strips
- imitation crab (optional)
- fishcake (optional)
ALTERNATE POPULAR FILLING SUGGESTIONS:
- smoked salmon and cream cheese
- kimchi and cheese
- mayo, and veggies
- ham and cheese
- tuna salad with romaine lettuce and cheese
- When rice is almost cooled, mix with sesame and salt.
- Stir fry/boil carrots briefly with a dash of salt.
- Stir fry cucumber with a dash of salt.
- Whisk eggs until evenly yellow and fry into flat omelet.
- Cut cooked egg into long strips.
- Cook meats.
- Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed shiny side down.
- Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you’ll get less of a sticky mess).
- Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed.
- Lay the other fillings down on top.
- Roll from the bottom (as if you’re rolling a sleeping bag), pressing down to make the fillings stay in.
- As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
- Spread a tiny dab of water along the top seam to hold the roll together.
- Set aside and continue with other seaweed sheets.
- Cut each roll into 7-8 pieces.