Success on first try! 🙂
Thank you Maangchi, your video was good reference to the rolling technique (http://www.maangchi.com/recipe/kimbap):
My recipe makes 7 rolls:
- In a rice cooker, cook 2.5 plastic cups of Korean short grain rice with 3.5 plastic cups water (or measure water level with hand till it reaches the knuckles).
- Once cooked, scoop up into a big stainless steel bowl.
- Gently mix with 1/2 tsp salt and 4 tsp sesame oil using a rice scoop.
- Leave aside to cool down so that it’s not steaming. Cover with rice cooker lid.
- Toast lightly 7 sheets of kimbap seaweed paper over low heat.
- Set aside.*Could do this step before assembly to avoid seaweed to soften.
Danmuji (yellow pickled radish):
- Take 4 store bought ready-cut strips of danmuji, slice into half lengthwise.
- Set aside.
- Pull apart 7 store bought ready-cut strips of ham, set aside.
- Beat 3 eggs and season with salt.
- Heat very little oil in pan and fry, omelette style.
- Flip once and switch off heat shortly after flipping, let egg cook with residual heat.
- Slice into 1/2 inch strips and set aside.
- Slice 1 Japanese cucumber into 1/2 inch strips (or same thickness as danmuji). Discard seeds.
- Set aside.
- Cut 1 carrot into matchsticks *Tip: Use a vegetable peeler to create strips then slice thinly into matchsticks.
- Mix with 1 tsp of salt and set aside.
- Squeeze excess water after 10 mins.
- Heat oil in wok and saute carrots till desired softness.
- Set aside.
Rolling the Kimbap:
- Place 1 sheet of seaweed sheet on top of a bamboo mat, shiny side down. The longer side should be nearer to you to produce a longer kimbap.
- Section your rice into 7 parts, use rice scoop to spread rice evenly on top of seaweed sheet. Leave 2 inches uncovered (riceless) on top. *Tip: spread this evenly so that the kimbap is not too ‘fat’ in certain sections after rolling.
- Place danmuji, ham, egg, cucumber, carrots lengthwise on top of rice. Press down ingredients onto the rice so it doesn’t fall out when rolling.
- 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 and press it tightly as you continue rolling the gimbap. Push out the mat as you roll, so it doesn’t get wrapped in the gimbap.
- Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.
- Repeat process with 6 other rolls.
- Put some sesame oil on the finished rolls and sprinkle some sesame seeds over top. (can use hand if don’t have brush)
- Cut each roll into ¼ inch bite size pieces with a sharp knife, occasionally wiping the knife with a wet paper towel or cloth to clean the starch off and to ease cutting.
- Serve on a plate or pack in a lunchbox.
Kimbap can only last a few hours in room temparature after rolling. If more than a few hours, refrigerate overnight and lightly fry it to consume the next day.
Other filling suggestions:
- Pork bulgogi strips
- Crab sticks
- Burdock root
- Cream cheese and walnut (just like in Busan!)
- Basically anything that you find in your fridge, it’s as versatile as the bibimbap
Tuna kimbap (the non-ham ones):