Kimbap Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

KIMBAP



Kimbap image

Kimbap translates to "seaweed rice," and as such, it is a roll of rice -- with or without fillings -- wrapped in seaweed. It is easy to pack and is considered fast food by many. Some restaurants in Korea are dedicated solely to making kimbap fresh and to order, offering a wide array of fillings at each rolling station. This recipe features the traditional fillings I grew up eating in Korea, but the rolling method can be applied to any kimbap you decide to make.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 rolls

Number Of Ingredients 17

2 large eggs, beaten
Kosher salt
1 teaspoon canola oil
1 bunch spinach (about 7 ounces)
2 teaspoons sesame oil
Kosher salt
1 tablespoon sesame oil
1 large carrot, peeled and cut into julienne strips
Kosher salt
3 cups cooked sushi/short-grain rice
1 tablespoon sesame oil, plus more for brushing
Kosher salt
4 sheets gim or sushi nori sheets
8 sticks (3.5 inch) imitation crab sticks
4 strips pre-cut cooked burdock root (see Cook's Note)
4 strips pre-cut danmuji or pickled yellow radish (see Cook's Note)
Toasted sesame seeds, for serving

Steps:

  • For the egg filling: Lightly beat the eggs and a pinch of salt in a medium bowl.
  • Heat the oil in large nonstick pan over medium-high heat. Pour in the eggs and swirl the pan until the egg covers the entire surface area. Cook until set on the bottom, about 1 minute. Flip carefully to keep it in one piece and cook 1 minute more. Slide onto a plate or cutting board to cool, then fold the egg crepe in half and fold once more. Cut into julienne strips and set aside. Reserve the pan for the carrot filling.
  • For the spinach filling: Bring a pot of water to a boil and prepare an ice water bath. Add the spinach to the boiling water and blanch until it turns bright green, about 30 seconds. Transfer the spinach to the ice bath and let it sit for 5 minutes, then remove and squeeze it dry. Place in a medium bowl, add the sesame oil and season with salt. Mix well and set aside.
  • For the carrot filling: Wipe the egg pan clean with a dry paper towel, add the sesame oil and heat over medium-high heat. Cook the carrots until just tender and soft, 2 to 3 minutes. Season with salt. Set aside.
  • For the rolls: Prepare a small bowl of water on the side both to help prevent the rice from sticking to your hands and for sealing the kimbap at the end.
  • Add the rice, sesame oil and 1/4 teaspoon salt to a large bowl and mix until combined. The rice should be cool enough to handle. If not, let cool for 5 minutes.
  • Lay a sheet of gim rough-side up (smooth/shiny-side down) on a bamboo sushi mat with one of the shorter sides closest to you. Spread 3/4 cup of the rice mixture (about the size of a baseball) across the entire sheet in an even layer, leaving 1/4 inch of gim on the bottom and 1/2 inch on the top empty. Make sure the rice is evenly distributed and that no spot is empty.
  • Spread one-quarter of the egg, spinach and carrot filling horizontally in rows in the middle of the rice, covering only about a third of the rice. Leaving the rest of rice completely empty, continue layering one-quarter of the crab stick, burdock root and danmuji on top.
  • Using your thumb and index finger and with the help of the bamboo mat, start rolling slowly from the side nearest you, while using your middle and ring fingers to secure and tuck in the filling. As you roll and the kimbap begins to enclose onto itself, pull the bamboo mat toward you and continue to roll until completely closed. When you reach the end of the rice, lightly brush a small amount of water at the top edge of the gim (to ensure sealing) and continue rolling, gently pressing down and squeezing on the bamboo mat. Slowly unroll the bamboo mat and re-center the kimbap. Reroll and gently press down on the bamboo mat one last time to secure everything in its place. Lightly brush the rolls with sesame oil and sprinkle with sesame seeds. Set aside and repeat for the remaining rolls.
  • Using a sharp, clean knife, cut the kimbap into 1/2-inch pieces, making sure to keep the fillings intact. Wipe and clean the knife each time to cut. Serve immediately.

KIMBAP (OR GIMBAP)



Kimbap (or gimbap) image

Kimbap is the most popular on-the-go meal in Korea! Learn how to make the classic version at home with this kimbap recipe with a step-by-step guide!

Provided by Hyosun

Categories     Main Course     Snack

Time 50m

Number Of Ingredients 20

2 cups uncooked short grain rice (standard measuring cup not the cup that comes with a rice cooker)
1 tablespoon sesame oil
salt to taste (start with 1/2 teaspoon)
8 ounces lean tender beef, cut into 1/2 inch-thick long strips ((or bulgogi meat or ground beef))
2 teaspoons soy sauce
1 teaspoon rice wine ((or mirin))
1 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon minced garlic
1 bunch spinach, about 8 ounces
1 teaspoon sesame oil
salt to taste - about 1/4 teaspoon
2 medium carrots, julienned (or 1/2-inch thick long strips)
5 yellow pickled radish (danmuji, 단무지) strips, 1/2-inch thick
1 sheet fish cake - eomuk (어묵)
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
2 eggs
5 gimbap gim (김밥용 김), seaweed sheets

Steps:

  • Cook the rice using a little less water than usual. (Freshly cooked rice is best for gimbap.)
  • Cut the beef into thin strips (about 1/2-inch thick). Mix well with the next 5 seasoning ingredients. Stir-fry over medium-high heat until cooked through, 2 - 3 minutes.
  • Bring a large pot of water to a boil over high heat and prepare an ice bath. Blanch the spinach, place immediately in the ice bath, then squeeze out water. Season with the sesame oil and salt.
  • Julienne the carrots. Heat a lightly oiled pan over medium-high heat. Stir-fry the carrots until softened. Lightly season with a pinch of salt.
  • Cut the pickled radish lengthwise into 1/2-inch thick strips (unless you bought a pre-cut package).
  • Crack and beat the eggs, in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a small non-stick pan over medium-low heat. Add the eggs to the pan. When the bottom is set, flip it over. Transfer to a cutting board. Cut lengthwise into 3/4-inch thick strips.
  • Cut the fish cake lengthwise into 3/4-inch thick strips. Heat the pan with a little bit of oil over medium heat. Stir fry with the soy sauce, sugar, sesame oil and a little bit (about 1 teaspoon) of vegetable oil over medium heat until softened, about 2 minutes.
  • Arrange all the ingredients together on a plate.When all the other ingredients are ready, remove the rice from the rice cooker.
  • While the rice is still hot, add the sesame oil and salt. Mix well by lightly folding with a rice paddle or large spoon until evenly seasoned. Add more salt to taste. The rice will cool down during this process and be ready to be used.
  • Put a gim sheet, shiny side down and longer side towards you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the seaweed sheet, using a rice paddle or your fingers preferably.
  • Lay the prepared ingredients on top of the rice.
  • Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers.
  • Put firm pressure over the roll with the help of the bamboo mat, if using, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.
  • Rub or brush the roll with a little bit of sesame oil for extra flavor and shiny look. Apply a little bit of sesame oil to a sharp knife. (This will keep rice from sticking to the knife. Repeat as necessary after each cut. Wipe the knife with a damp towel if the rice still sticks.) Cut the roll into 1/2-inch thick bite sizes.

KIMBAP



Kimbap image

Kimbap, or "seaweed rice," is often mistakenly referred to as sushi, but it is a popular Korean dish with its own unique flavors and history. These rolls can be simple, with just a single sheet of seaweed wrapped around cooked rice, or complex, with entire restaurants dedicated to serving variations of kimbap. This recipe uses traditional fillings, like a mix of vegetables, egg and meat, but other popular fillings include cucumber, imitation crab, bulgogi or canned tuna. It's very adaptable, and it does well with substitutions. Leftover kimbap can be kept in the refrigerator, but the rice will lose some of its moisture, so to serve a second time, soak each piece in beaten egg, then pan-fry them until golden.

Provided by Darun Kwak

Categories     dinner, lunch, finger foods, grains and rice, main course, side dish

Time 40m

Yield 4 rolls (2 servings)

Number Of Ingredients 13

1 1/2 packed cups raw spinach (about 3 ounces)
1 1/2 teaspoons sesame oil
Kosher salt and black pepper
Neutral oil, for sautéeing
1/2 medium or large carrot, peeled and julienned
1 thin sheet of eomuk (fish cake), cut into 1/4-inch-thick strips
3 ounces canned Spam, cut lengthwise into 1/4-inch-thick strips
2 eggs, beaten
4 strips of danmuji (pickled yellow radish), see Tip
4 gim (nori) sheets
3 cups freshly cooked short-grain rice
1 tablespoon sesame oil, plus more for brushing
1/4 teaspoon fine sea salt, or more to taste

Steps:

  • Prepare the spinach: Bring a pot of water to a boil and blanch the spinach until it turns bright green, about 45 seconds. Transfer the spinach to an ice bath, or transfer it to a colander set in the sink and run the spinach under cold water. Squeeze it to remove excess water and place it in a bowl. Season with 1 1/2 teaspoons sesame oil and 1/8 teaspoon salt. Mix well and set aside.
  • Prepare the remaining ingredients for the kimbap filling: In a large, well-oiled skillet, working in separate batches, sauté the carrots, eomuk and Spam over high, seasoning the carrots and eomuk with salt and pepper to taste (the Spam does not need extra salt), until just tender and lightly golden. Set aside.
  • In an oiled nonstick skillet, cook the beaten eggs with a pinch of salt. Swirl the pan to cover the entire surface area and as soon as the bottom is set, about 2 minutes, use a rubber spatula to carefully flip the egg like a pancake, doing your best to keep it in one piece. Cook just until the egg is no longer runny and has just set, another 30 seconds. Slide the cooked eggs onto a cutting board and let cool. Once cooled, cut into long, 1/4-inch-thick strips and set aside.
  • Prepare the rice: Place the warm, freshly cooked rice into a mixing bowl. Add 1 tablespoon sesame oil and 1/4 teaspoon sea salt. Mix well with a large spoon.
  • Assemble the kimbap: Lay 1 sheet of gim on a bamboo mat. (If you don't have a bamboo mat available, you can lay a clean tea towel on a flat surface and top it with plastic wrap.) Spread about 1/2 to 3/4 cup of rice across two-thirds of the seaweed sheet in an even layer, leaving the top third of the seaweed empty. (You might want to have a small bowl of water handy, so you can wet your fingers to prevent the rice from sticking to them.) Spread the prepared ingredients horizontally in rows, starting from the side closest to you.
  • Roll the kimbap: Using both hands and the help of the bamboo mat, starting from the side closest to you, lift up the bottom of the seaweed and fold it up to cover the filling, tucking in the filling with your fingers. Use the bamboo mat to apply even and firm pressure, pressing to ensure the filling stays in place. Continue rolling until you reach the end of the rice.
  • To close the kimbap roll, using your fingertips, spread a small amount of water at the edge of the empty seaweed and roll to seal. If the kimbap doesn't close, spread a little rice to use the rice as an adhesive. Repeat with the remaining seaweed and ingredients. Each time you roll, reposition the kimbap at the bottom of the bamboo mat.
  • To serve, lightly brush the rolls with sesame oil. (This will keep your kimbap moist and shiny.) Using a sharp knife and applying even pressure, cut the kimbap into 1/2-inch pieces. Serve and enjoy! (If preparing in advance, prepare the fillings except the rice and store in the refrigerator. When you're ready to eat, make the rice and assemble your kimbap. Avoid assembling your kimbap too far in advance as refrigerating your kimbap will cause the rice to harden.)

KIMBOP (KOREAN SUSHI)



Kimbop (Korean Sushi) image

I received this great recipe for Korean Sushi from a Korean friend of mine. It is different and very good!

Provided by Katie K

Categories     World Cuisine Recipes     Asian     Korean

Time 1h

Yield 4

Number Of Ingredients 11

1 cup uncooked glutinous white rice (sushi rice)
1 ½ cups water
1 tablespoon sesame oil
salt, to taste
2 eggs, beaten
4 sheets sushi nori (dry seaweed)
1 cucumber, cut into thin strips
1 carrot, cut into thin strips
4 slices American processed cheese, cut into thin strips
4 slices cooked ham, cut into thin strips
2 teaspoons sesame oil

Steps:

  • Rinse the rice in a strainer or colander until the water runs clear. Combine the rice with water in a saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until rice is tender, 12 to 14 minutes. Spread cooked rice onto a baking sheet to cool. Season with 1 tablespoon of sesame oil and salt.
  • While the rice is simmering, pour the eggs into a skillet over medium-high heat and allow to cook without stirring or turning to get a flat layer of cooked egg. When egg is completely cooked, remove from skillet and set aside on a cutting board to cool.
  • Separate the nori sheets onto a flat surface and divide the cooled rice between them, leaving only a half-inch strip of seaweed visible at the top of each sheet. Arrange strips of egg, cucumber, carrot, cheese, and ham in thin layers on top of the rice. Beginning with the bottom of each sheet of nori, use a bamboo sushi mat to firmly roll each piece into a cylindrical shape. Brush each roll with 1/2 teaspoon of sesame oil and cut into six even pieces.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 40.9 g, Cholesterol 113 mg, Fat 15.2 g, Fiber 1.4 g, Protein 11.8 g, SaturatedFat 6.3 g, Sodium 510.1 mg, Sugar 1.6 g

More about "kimbap recipes"

KIMBAP RECIPE - HOW TO MAKE KIMBAP AT HOME - DELISH
kimbap-recipe-how-to-make-kimbap-at-home-delish image
2021-07-07 To the pot of salted boiling water, add perilla leaves and blanch for 1 minute. Remove with tongs and transfer to a medium bowl. Let cool …
From delish.com
Total Time 1 hr 50 mins
  • Fill a pot with 2" of water. Place drained, soaked rice in a steamer or fine-meshed sieve that fits tightly over your pot and cover pot with lid.
  • Reduce heat to low and continue cooking until rice grains turn from opaque to translucent, about 25 minutes.


KIMBAP (KOREAN SUSHI ROLLS) RECIPE - THE SPRUCE EATS
kimbap-korean-sushi-rolls-recipe-the-spruce-eats image
2008-04-28 Mix well and reserve. In a very hot nonstick skillet, briefly stir-fry the carrot, add a dash of salt, and remove from the pan after 2 or 3 minutes. Set …
From thespruceeats.com
Ratings 241
Calories 180 per serving
Category Appetizer, Dinner, Lunch, Entree


KIMBAP RECIPE: HOW TO MAKE KOREAN RICE ROLLS - 2021 - MASTERCLASS
Kimbap Recipe: How to Make Korean Rice Rolls - 2021 - MasterClass. Chefs and home cooks fill these Korean seaweed rice rolls with flavorful toppings and roll them into a portable, shareable snack, perfect for picnics and dinner parties alike. Follow this simple recipe to learn how to make Korean kimbap at home.
From masterclass.com


EASY HALAL KIMBAP RECIPE: THE KOREAN STREET SNACK THAT’S A MUST …
2020-07-04 Dried seaweed. Eggs. Sesame Oil. Meat, chicken, crab sticks or tuna. Photo: Jaja Bakes (Website) Step 1: Place the cooked rice into a mixing bowl then add 1/2 tbsp sesame oil and 1/4 tsp fine sea salt (or more to taste). Mix them …
From johorfoodie.com


KIMBAP: HOW TO MAKE AND ROLL KOREAN KIMBAP
Boil the spinach in a pan, until soft and then drain in a colander. Once the water is drained out, squeeze it to make sure and then season with salt, sesame oil and soy sauce. Egg. For Egg, you are essentially making it into an omelette and then slice into strips. Mix the Eggs together (2 or 3) in a bowl and fry in a frying pan.
From easykoreanfood.com


SPAM KIMBAP - DELICIOUS NOT GORGEOUS
2018-01-28 This Spam kimbap is filled with tons of vegetables (raw, cooked and pickled), pan-fried Spam and scrambled eggs, making this a flavorful, filling lunch, appetizer or snack.
From deliciousnotgorgeous.com


HOW TO MAKE EASY TRIANGLE SHAPED KIMBAP | ANA YOKOTA
2021-05-17 Fill the mold about ⅔ of the way with the rice mixture. Press down on the rice using your figures to shape a well within the mold. You should be able to cover the entire bottom and most of the sides of the mold with rice. Carefully scoop in the mixture (about 1 heaping tbsp, 15 g) in the center of the mold.
From anayokota.com


HOW TO MAKE BROWN RICE KIMBAP | MY WIFE MAKES
Rinse your brown rice in water till the water runs almost clear, and then leave your rice to drain in a sieve for half an hour before cooking it. In a small bowl, combine your rice vinegar, mirin agave nectar and beet juice. Whisk to dissolve. Set aside. After 30 minutes of draining your rice, combine with 2 cups of water in a deep saucepan.
From crazyvegankitchen.com


KOREAN GIMBAP RECIPES BY MAANGCHI
Korean gimbap recipes. Gimbap is made by rolling up rice and other ingredients in sheets of gim and cutting the rolls into bite-size pieces. Gimbap and sushi are similar, but the biggest difference is that the rice in gimbap is seasoned with sesame oil, where the rice in sushi is seasoned with vinegar. Gimbap is a favorite picnic food and a ...
From maangchi.com


FOLDED KIMBAP (OR GIMBAP) - KOREAN BAPSANG
2021-02-17 Instructions. Mix warm rice with a little bit of sesame oil, salt to taste, and optional sesame seeds. If using Spam, thinly slice and pan fry for a minute or two on each side over medium heat. If using leftover cooked meat, you can heat it in the microwave as necessary. If using canned tuna, press the liquid out.
From koreanbapsang.com


KIMBAP RECIPE (KOREAN SEAWEED RICE 'SUSHI' ROLLS) - HUNGRY HUY
2022-03-28 Combine until thoroughly mixed and cover with a lid. Marinate on the counter while prepping other fillings (or about 15 minutes). After marinating, heat a pan over medium heat on the stove. Add one tablespoon of neutral oil to the pan and cook the meat until it browns and the internal temperature is 140 °F.
From hungryhuy.com


CLASSIC GIMBAP RECIPE BY MAANGCHI
2014-04-11 This is the recipe, let’s get serious! Ingredients: (serves 2-3 : 5 rolls) 5 sheets of gim (seaweed paper), roasted slightly; 4 cups cooked rice (the recipe is here, but make with 2 cups of short grain rice instead of 1 cup) ½ pound beef skirt steak (or tenderloin, or ground beef) 1 large carrot, cut into matchsticks (about 1½ cup)
From maangchi.com


HOMEMADE TRADITIONAL KOREAN KIMBAP RECIPE | THE DIMPLE LIFE
2018-12-28 Cook the spinach in water for less than one minute. Rinse the spinach under cold water to stop the spinach from overcooking. Mix together sesame seeds, 1/2 tsp sesame oil, and a pinch of salt with the spinach and put to the side. Julienne 1 large carrot and sauté in a pan until al dente. Add a pinch of salt.
From thedimplelife.com


KIMCHI KIMBAP - JAJA BAKES - JAJABAKES.COM
Place a sheet of nori on a bamboo mat with the shiny side down. Spread evenly about 3/4 cup cooked rice over the top, leaving about 1 inch uncovered on top of the nori. Place beef, kimchi, carrot, spinach in the center of the rice. Use both hands to roll the mat over the fillings. Remove the roll from the mat.
From jajabakes.com


WHAT IS KIMBAP? | ALLRECIPES
2021-05-13 The term kimbap translates directly to "seaweed and rice." It's made in many different ways and with many different ingredients, especially at modern eateries, but kimbap is a traditional dish that goes back several centuries and has been satisfying Korean foodies throughout the ages.
From allrecipes.com


HEALTHY KIMBAP RECIPE – QI ALCHEMY
Rice – Rinse the rice with water and wash until the water runs clear. Add 3 cups of water and cook over medium high heat for 7-10 minutes or until a rolling boil. Stir the rice, making sure to scrape the bottom. Cover and lower to a simmer and continue to cook until the grains turn fluffy and are cooked through, 12-15 minutes.
From qialchemy.com


KIMBAP (KOREAN SEAWEED RICE ROLLS) RECIPE - SERIOUS EATS
2020-07-14 Set aside. In a small bowl, beat eggs with a pinch of salt. Lightly grease a 10-inch nonstick skillet with vegetable oil and heat over medium heat until warmed but not sizzling hot. Add half the egg, swirling to cover entire bottom of pan and cook until egg has just set on top.
From seriouseats.com


KIMBAP RECIPE - THERESCIPES.INFO
Kimbap (or gimbap) Easy Recipe | Korean Bapsang tip www.koreanbapsang.com. 5 gimbap gim (김밥용 김), seaweed sheets Instructions Cook the rice using a little less water than usual. (Freshly cooked rice is best for gimbap.) Cut the beef into thin strips (about 1/2-inch thick). Mix well with the next 5 seasoning ingredients. Stir-fry over ...
From therecipes.info


BEEF KIMBAP (WITH STEP-BY-STEP GUIDE!) - RASA MALAYSIA
2022-05-30 Break 5 eggs and add a couple pinches of salt. Whisk well. Heat a large pan with olive oil over medium low heat. Use a paper towel to wipe the pan so that it is evenly coated. Pour in the eggs and let it cook until the bottom is firm and light golden brown. Flip the egg over and cook until light golden brown.
From rasamalaysia.com


VEGETABLE VEGAN KIMBAP (GIMBAP) – MY PLANTIFUL COOKING
2022-02-28 Drain well and gently squeeze out excess water. Mix in toasted sesame oil and salt into the cooked spinach. Stir to mix, then set aside for later use. Once the tofu is done marinating, pan fry them for 3-4 minutes, then flip and cook for another 3-4 minutes on the other side, or until both sides are nicely browned.
From myplantifulcooking.com


VEGETARIAN KIMBAP (GIMBAP) | PICKLED PLUM
2020-12-28 Instructions. To make the kimbap rice, place the rice in a bowl and add the sesame oil and salt. Mix using a rice paddle until the rice is evenly coated. Cover with a kitchen towel and set aside. In a medium pan, add 1 teaspoon sesame oil and turn the heat to medium.
From pickledplum.com


KIMBAP (KOREAN SEAWEED RICE ROLL) | BEYOND KIMCHEE
2021-03-01 Step 1. Get your ingredients ready to create a kimbap station. Cut 3 sheets of seaweed in half and set aside. Step 2. Place a full sheet of seaweed, shiny side down, longer side toward you, on a bamboo rolling mat. Spread about 1 cup of rice (1/6 amount) evenly on the seaweed leaving 1 inch of space at the end.
From beyondkimchee.com


VEGAN KIMBAP WITH TOFU (KOREAN SUSHI ROLL) - OKONOMI KITCHEN
2019-08-01 Place a piece of Korean seaweed (or nori sheet) shiny side down, with the longer end going vertically. Keep a bowl of water handy beside your station. Wet your fingers and add 3/4-1 cup of the rice onto the seaweed. Press the rice down with your fingers to evenly cover the seaweed leaving 2-3 cm at the top open.
From okonomikitchen.com


5 VEGAN KIMBAP RECIPES | CHEAP LAZY VEGAN
2021-12-16 Heat oil in a pan and add in the onion-chickpea mix. Add in the vegan kimchi (along with a small amount of kimchi juice!) and mix. Add salt and pepper to taste. Mix and let it cook for a few minutes until most of the juices are absorbed. Once cooked, transfer into a medium-sized bowl and mix in the vegan mayo.
From thecheaplazyvegan.com


HOW TO MAKE KIMCHI SPAM KIMBAP (김치 스팸 김밥)
2022-01-05 Step 3. Thinly slice Spam into strips and lightly pan fry on medium heat. Set aside to cool. Step 4. Cut some JIN Kimchi and add some gochujang for extra flavour. Step 5. Spread rice evenly on a sheet of seaweed. Do this on a bamboo mat if you have one. Step 6.
From jin-kimchi.com


UGLY DELICIOUS KIMBAP RECIPE - BEST OF KOREA
2021-06-30 We love treating ourselves to our ugly delicious kimbap recipe with a glass of wine and some pickled ginger while watching K Dramas. If you’re feeling the craving, recruit a partner, channel David Chang, and try this easy kimbap recipe. Easy Kimbap Recipe. Easy Kimbap Recipe. Print Recipe Pin Recipe. Prep Time 30 mins. Cook Time 20 mins. Course Main …
From bestofkorea.com


EASY KIMBAP RECIPE | UMAMICART
Kimbap, sometimes also called gimbap, may look similar to sushi but is a popular Korean dish with its own unique flavors. It's so popular that in Korea, there are even restaurants dedicated to serving variations of kimbap! These rolls can be as simple or complex as you'd like. This recipe uses colorful vegetables, luncheon meat, and imitation crab, but other popular fillings include …
From umamicart.com


BEST KIMBAP ROLLS RECIPE - HOW TO MAKE KOREAN KIMBAP
2021-07-28 Once cooked, place the egg onto a cutting board. Roll the egg into an omelette shape and slice into ½-inch-wide strands. Unfurl the strands and transfer to the plate. In the same skillet over medium-low heat, warm the remaining ¼ …
From food52.com


KIMBAP (KOREAN SEAWEED ROLLS) - UMAMICART
Place a sheet of seaweed onto a bamboo mat. Press an even layer of rice over seaweed, leaving the top of the seaweed sheet bare. Arrange your fillings across the center of the rice. step 4. Roll the bamboo mat up and away from you. Secure the roll with the exposed flap of seaweed sheet. Slice into 1/2 thick pieces. step 5.
From umamicart.com


KOREAN SUSHI ROLL KIMBAP / GIMBAP (김밥) - OH MY FOOD RECIPES
2019-10-27 First, put a nori on a bamboo sushi roll mat. Second, put a thin layer of seasoned rice on nori. Remember to leave some space at the top around 1-1.5 inch. Third, add fillings and roll the gimbap with a bamboo sushi mat. See the details in the video below the recipe card. 8.
From ohmyfoodrecipes.com


APPETIZINGLY DELICIOUS CHICKEN KIMBAP
Beat two eggs in a bowl. Add 1 tsp light soy sauce and 1 tsp tapioca flour (mixed with 1 tbsp of water), beat well. Strain the egg mixture using a sieve. Grease a small pan and heat up over low heat. Pour in the egg mixture and spread evenly. Cook the egg until it sets and sides start to peel.
From asianfoodnetwork.com


VEGETARIAN KIMBAP - OMNIVORE'S COOKBOOK
2021-09-21 Heat a medium-sized non-stick skillet over medium-low heat and spray (or brush) with a thin layer of oil. Add the egg, do not stir, and cover briefly. Once the egg is mostly set, about 1 to 2 minutes, flip it and cook for another 30 seconds. Remove the egg to a cutting board and slice into 3/4” (2 cm) strips.
From omnivorescookbook.com


KIMBAP RECIPE: A YUMMY AND HEALTHY TRADITIONAL KOREAN DISH
Additionally, the ingredients are flexible based on your preferences - for a vegan alternative, try swapping chicken with tempeh, eggs with tofu, and sugar with maple syrup. Ingredients: - 4 dried seaweed sheets. - 3 bowls of rice. - 1/2 bag of baby spinach, boiled (~3 oz worth) - 1/2 carrot. - 4 slices of pickled radish.
From puretrueyou.com


KIMBAP - SEAWEED RICE ROLL - KIMCHIMARI
2015-04-20 Instructions. Wash rice and cook (use less water than usual to make drier rice). Wash, peel burdock root and cut into lengths of the kimbap/Sushi bamboo mat. Cut burdock into thin strips. In a pan, add burdock root and 1 C water …
From kimchimari.com


MAKE KIMBAP WITH DEVAN | RECIPE | KITCHEN STORIES
2 bowls. Add green beans, half the garlic, half the ginger, and soy sauce to a bowl. Season with salt and pepper and a pinch of sugar. Toss to combine, then set aside. Whisk rice vinegar, sugar, and salt in a bowl until the sugar and salt dissolve. Add …
From kitchenstories.com


KIMBAP, KOREAN SEAWEED ROLLS RECIPES | KIM'C MARKET
2020-01-10 Kimbap, Korean Seaweed Rice Rolls Recipes 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. …
From kimcmarket.com


TRADITIONAL VEGAN KIMBAP RECIPE (비건 김밥) | CHEF ATULYA
In a medium pot, mix water, sugar, and tamari. Add cut burdock root into the pot. Bring to a boil, lower the heat to about a medium. Simmer without the lid until all the liquid is absorbed, stirring occasionally, about 30 minutes. After all the liquid is gone, turn off the heat and stir in sesame oil and sesame seeds.
From chefatulya.com


EASY KIMBAP RECIPE - MASHED.COM
2021-09-17 Fill a pot halfway with water, and bring it to a boil. Meanwhile, prepare an ice bath in a large bowl. Blanch the spinach in the boiling water for approximately 30 seconds, then immediately transfer it to the ice bath. Once it has cooled, squeeze out the excess water and place the spinach in a small bowl.
From mashed.com


HOW TO MAKE KOREAN KIMBAP | KITCHEN STORIES
2021-07-09 While at first glance kimbap can look quite similar to Japanese sushi (makizushi, specifically), it is not the same thing.Kimbap uses rice seasoned with toasted sesame oil and salt, while sushi rice is seasoned with rice vinegar, salt, and some sugar for sweet, slightly acidic flavor. Kimbap fillings are typically cooked and can be easily made and served vegan, while …
From kitchenstories.com


KIMBAP (KOREAN SUSHI ROLL) RECIPE - PETITEGOURMETS.COM
2021-12-23 Preheat a skillet/pan. Add a little bit of cooking oil and spread it around the pan. In a bowl, beat the egg with a fork until smooth. Over medium heat, cook both sides of the egg omelet in the pan for 2 minutes on each side or until light golden brown. Cut into long strips on a …
From petitegourmets.com


10-MINUTE KOREAN FISH CAKE KIMBAP | COOKERRU
2021-02-15 In a small bowl, add Gochugaru, soy sauce, sugar, and water and give it a quick mix. Heat oil in a skillet on medium heat, and lightly sauté the garlic. Add sliced fish cake and fry for about a minute. Add the sauce, and stir fry the mixture for an additional minute. Turn off heat and add sesame oil to finish.
From cookerru.com


KIMBAP RECIPE & VIDEO - SEONKYOUNG LONGEST
2016-05-27 Remove from skillet and set a side. Using same skillet; over high heat, add marinated beef. Sauté until all moisture evaporated, about 4 to 5 minutes. Remove from skillet and set aside. In a large mixing bowl, combine all ingredients for rice. Mix everything together with a spatula, as a cutting action.
From seonkyounglongest.com


TUNA KIMBAP RECIPE (CHAMCHI KIMBAP) - CARVING A JOURNEY
2021-05-27 Then, rinse off the spinach. Blanch the spinach in boiling water until wilted (approximately 30 seconds.) Drain the spinach and water into a colander. Then, rinse it off with cold water and squeeze out any excess water. Place the spinach in a bowl and add a pinch of salt and a bit of sesame oil (about 1/2 TSP).
From carvingajourney.com


CHEESE KIMBAP (KOREAN KIMBAP RECIPE) - CARVING A JOURNEY
2021-03-16 The shiny, smooth side needs to face down. Then add a handful of kimchi fried rice to the center of the seaweed. Using the rice spoon or your hands, spread out the rice onto the seaweed. Leave a 1 inch gap uncovered at the top of the seaweed. Then, prepare your cheese one serving at a time.
From carvingajourney.com


Related Search