Recipe Kimbap

Kimbap

kimbap is a popular Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices. kimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi.

kimbap is derived from Japanese futomaki (Makizushi) during the Japanese rule (1910-1945). but now has certain distinctive elements not found in Japanese-style makizushi. Whereas the essence of Japanese sushi is vinegared rice, kimbap does not use rice vinegar but rather sesame oil.

Ingredients:

Dried seaweed (nori)- 4 sheets

2 cups cooked rice

2 tsp sesame oil

2 tsp salt

TRADITIONAL FILLINGS

1 carrot, julienned

cucumber, cut into long strips

2 eggs

beef (bulgogi)

1/2 pound of spinach, parboiled

pickled radish, cut into strips

imitation crab (optional)

fishcake (optional)

ALTERNATE POPULAR FILLING SUGGESTIONS:

smoked salmon and cream cheese

kimchi and cheese

spam, mayo, and veggies

ham and cheese

tuna salad with romaine lettuce and cheese

fresh or seasoned vegetables for vegetarians