Kimbap

Kimbap (Korean Seaweed Rice Rolls)

Seasoned rice and a colourful lineup of fillings rolled in crisp seaweed and sliced into rounds, kimbap is Korea's beloved picnic and lunchbox roll.

Prep

35 min

Cook

25 min

Total

60 min

Serves

4 (makes 4 long rolls)

Difficulty

Medium

Recipe ingredients

• •300 g (1⅓ cups (uncooked)) short-grain white rice, Korean or Japanese short-grain; rinse until water runs clear
• •450 ml (1¾ cups) water, for cooking the rice
• •1 tbsp sesame oil, for the rice
• •1 tsp fine sea salt, for the rice
• •4 sheets gim (dried seaweed sheets), the toasted, slightly shiny Korean type, not plain nori
• •2 large eggs, crack and beat with a pinch of salt; cook fully to a thin omelette
• •200 g (7 oz) danmuji (Korean pickled yellow radish), store-bought is standard; cut into 4 mm × 4 mm × length-of-roll strips
• •200 g (7 oz (a generous handful)) baby spinach
• •1 clove garlic, finely minced, for the spinach
• •1 tsp toasted sesame seeds, for the spinach
• •200 g (7 oz) beef brisket or sirloin, thinly sliced; freezing for 20 min makes slicing easier
• •1 tbsp soy sauce, for the beef
• •1 tsp sugar, for the beef
• •1 tsp toasted sesame oil, for the beef, plus a little for brushing the rolls
• •1 tsp rice vinegar, for the rice
• •1 pinch salt, for the spinach and eggs
• •1 tbsp neutral oil, for frying egg, spinach and beef

Steps

1. 1 Rinse the rice in cold water 4 to 5 times until the water runs almost clear. Drain, combine with the 450 ml water in a heavy pot, cover, and bring to a boil. Reduce to the lowest heat and cook 15 minutes without lifting the lid. Remove from heat and rest, covered, 10 minutes.
2. 2 While the rice cooks, prepare the fillings. Beat the 2 eggs with a pinch of salt and a drop of oil; cook in a small non-stick pan over medium heat as a thin flat omelette (about 60 seconds per side). Slide onto a board, cool slightly, and cut into 4 strips per sheet used.
3. 3 Blanch the 200 g spinach in boiling water for 30 seconds, drain, and squeeze out excess water. Chop roughly, then toss with the minced garlic, 1 tsp sesame oil, 1 tsp toasted sesame seeds and a pinch of salt. Cool to room temperature.
4. 4 Pat the beef dry. Slice across the grain into thin strips (about 3 mm thick; freeze 20 minutes first if easier). Marinate with 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil and a grind of pepper for 10 minutes. Fry in a little neutral oil over medium-high heat until just cooked through, about 2 minutes (internal temperature 71 °C / 160 °F). Cool.
5. 5 Transfer the hot rice to a wide bowl (not back into the hot pot). Sprinkle over 1 tbsp sesame oil, 1 tsp rice vinegar and 1 tsp salt. Toss gently with a wooden spoon or rice paddle while fanning to release steam; the rice should be glossy and each grain separate. Cool until just warm, not hot, so it does not melt the seaweed or cook the egg.
6. 6 Lay a sheet of gim shiny-side up on a bamboo rolling mat (a clean tea towel works at home). Wet your hands so the rice does not stick.
7. 7 Spread about ¾ of a cup (roughly 100 g) of rice evenly over the seaweed, leaving a 2 cm strip bare along the top edge furthest from you and a thin margin at the side edges.
8. 8 Lay the fillings in a horizontal line about 4 cm from the bottom edge: a strip of egg, a strip of danmuji, a band of spinach, and a row of beef. Do not overfill; less is easier to roll tightly.
9. 9 Using the mat to lift, roll the bottom edge over the fillings, tuck firmly, then continue rolling forward, keeping gentle pressure with the mat so each round is tight and even. Brush the bare seaweed strip with a little water to seal.
10. 10 Repeat for the remaining 3 sheets. Lightly brush each finished roll with sesame oil for shine and flavour.
11. 11 Wipe a sharp knife with a damp cloth (or oil it lightly) and slice each roll into 8 to 10 bite-size rounds. Wipe and re-damp the knife between cuts for clean edges.
12. 12 Serve at room temperature, the traditional way for kimbap, with the rolls laid in a single layer so they do not smush. Eat the same day for the best texture.