Cooking Time: 25 min
What is Kimbap?
Kimbap, or gimbap (김밥) is a Korean dish made from cooked rice and other ingredients that are rolled in gim—dried sheets of nori seaweed—and served in bite-sized slices. Kimbap is a childhood staple for everyone in Korea as it’s a portable meal wrapped up in gim. The portability is what makes this easy to eat at picnics or outdoor events. Get creative with your own ingredients, but for now, you can try our version of this popular take-out food.
Serves 1-2 : 3 Rolls
- 3-5 Sheets of Double Roasted Organic Seaweed for Kimbap (Pack of 3)
- 2 Cups cooked Golden Queen III [100% Korean Rice; Freshly Milled in New York]
- 1 Tablespoon Jin Tuna Premium Seasoning Sauce
- 1 Tablespoon Extra Virgin Sprouted Sesame Oil
- Roasted Sprouted Sesame Seeds
- One Tablet Chopped Garlic
- ½ Cup sliced kimchi
- ½ Cup sliced cheese (cheddar)
- ½ Large carrot
- ½ Cucumber
- 8 to 10 Ounces spinach (1 small bunch)
How to Make
Place freshly made rice in a large, shallow bowl.
Gently mix in 1 Tablespoon Jin Tuna Premium Seasoning Sauce, 1 Tablespoons Chung-O Extra Virgin Sprouted Sesame Oil, and a hefty sprinkle of Chung-O Roasted Sprouted Sesame Seeds.
Let it cool down, cover, and set aside.
Carrots & Cucumbers
Cut carrots and cucumbers into matchsticks.
Place on separate plates, adding ¼ teaspoon salt.
Mix well and let both vegetables sweat for 5 to 10 minutes.
Squeeze out excess water.
Blanch spinach, rinse in cold water, and strain.
Combine the blanched spinach, 1 Trunas One Tablet Chopped Garlic, a dash of Jin Tuna Premium Seasoning Sauce, a drizzle of Chung-O Extra Virgin Sprouted Sesame Oil, mix well in a small bowl.
Throw a pinch of Chung-O Roasted Sprouted Sesame Seeds.
Place a sheet of Manjun Gim Double Roasted Organic Seaweed for Kimbap on a bamboo mat. Evenly spread about ¾ cup of cooked rice over the top of it.
Optional: Cut another sheet in half and place it flat across the bottom half of the spread. We did this more for a pretty visual effect, as the extra sheet can be seen in the center after slicing.
Place carrots and cucumbers to create a “wall” for the other ingredients. Try using the sturdier ingredients when placing, this way the looser ingredients stay put.
Once the rest of the ingredients are thinly layered out, use both hands to roll the mat (along with gim and rice) over the fillings, so one edge of the rice and gim reaches the opposite edge. This centers the fillings in the roll, so they’ll be nicely in the middle when you slice it.
Grab the mat with both hands and press it tightly as you continue rolling the kimbap. Push out the mat as you roll, so it doesn’t get wrapped in the kimbap.
Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.
Repeat two more times with the remaining ingredients.
Put some sesame oil on the finished rolls and sprinkle some sesame seeds over top.
Cut each roll into ¼ inch bite-size pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting.
Place on a plate and serve immediately or pack it in a lunchbox.