Sushi Kimbap (Gimbap with Vinegared Rice)
Sushi Kimbap (Gimbap with Vinegared Rice)
Mastering Kimbap: Essential Tips for Delicious Homemade Sushi Rolls!
Learn how to make Kimbap with vinegared rice for a Japanese-inspired flavor, and discover my secret tips for rolling perfect and delicious Kimbap!
Ingredients- 3 servings cooked rice
- 5 sheets of Gim (seaweed)
- 1/3 carrot
- 80g pickled radish (danmuji)
- 1 cucumber
- 4 eggs
- 2 sheets of square fish cake (eomuk)
- 100g ham
- 5 imitation crab sticks (mat-sal)
- A little cooking oil
- A little salt
- A little sesame oil
Rice Seasoning (Vinegared Mixture)- 3 Tbsp rice vinegar
- 2 Tbsp brown sugar
- 2 tsp salt
- 3 Tbsp water
Fish Cake Braising- 4 Tbsp water
- 1.5 Tbsp soy sauce
- 1 Tbsp brown sugar
- 1 Tbsp corn syrup (mulyeot)
- 2 Tbsp rice wine (mirin)
Cucumber Pickling- 2 Tbsp rice vinegar
- 1 Tbsp brown sugar
- 1 pinch salt
- 3 Tbsp rice vinegar
- 2 Tbsp brown sugar
- 2 tsp salt
- 3 Tbsp water
Fish Cake Braising- 4 Tbsp water
- 1.5 Tbsp soy sauce
- 1 Tbsp brown sugar
- 1 Tbsp corn syrup (mulyeot)
- 2 Tbsp rice wine (mirin)
Cucumber Pickling- 2 Tbsp rice vinegar
- 1 Tbsp brown sugar
- 1 pinch salt
- 2 Tbsp rice vinegar
- 1 Tbsp brown sugar
- 1 pinch salt
Cooking Instructions
Step 1
First, prepare all the ingredients for your Kimbap by washing and chopping them.
Step 2
The key to delicious Kimbap starts with the rice! For an extra chewy texture, try adding a little glutinous rice (chapssal) to your regular rice, about a 4:1 ratio of regular to glutinous rice. Use slightly more water than usual when cooking, and consider adding a piece of dried kelp (dashima) for a richer flavor. Cooking the rice slightly on the softer side is ideal for Kimbap.
Step 3
Once your rice is perfectly cooked, it’s time to season it for maximum flavor. While a basic seasoning involves sesame seeds, sesame oil, and salt, the order matters! To ensure the flavor is well-distributed, add the salt first and mix it into the rice, then follow with sesame oil and sesame seeds. However, for a special Japanese twist, we’ll make a vinegared rice mixture (called ‘baehapcho’). Combine the specified amounts of rice vinegar, salt, brown sugar, and water in a small saucepan. Gently heat until the sugar dissolves – don’t boil it. Pour this mixture over the cooked rice and gently fold it in until evenly combined, creating a delightfully sweet and tangy sushi rice.
Step 4
Next, prepare the pickled radish (danmuji), an essential Kimbap filling. Rinse it briefly under water, then julienne it into thin strips. Squeeze out as much moisture as possible to prevent your Kimbap from becoming soggy.
Step 5
For the cucumber, slice it in half lengthwise. Use a spoon to scoop out the seedy core, then julienne the cucumber strips. In a small bowl, toss the cucumber with the specified amounts of rice vinegar, salt, and sugar. Let it pickle for about 5-10 minutes, then squeeze out any excess water to maintain its crispness.
Step 6
Let’s make the egg omelet for the filling. Whisk the eggs in a bowl with a pinch of salt. Heat a lightly oiled non-stick pan over medium heat and pour in the egg mixture to create a thin omelet. Cook until set, being careful not to burn it.
Step 7
To ensure your Kimbap looks neat and professional, all the fillings should be cut to a similar size. Slice the cooked egg omelet into thin strips that match the length of your other fillings.
Step 8
Julienne the carrot finely. Heat a little oil in a pan over medium heat and sauté the carrots. Season with a pinch of salt. If the pan seems dry, add a splash of water instead of more oil – this helps retain the carrot’s natural sweetness and gives a cleaner flavor.
Step 9
While adding plenty of carrots enhances Kimbap’s flavor, don’t worry if you have a limited amount. Finely julienned or even finely diced carrots can still add wonderful flavor to your Kimbap.
Step 10
Fish cake (eomuk) isn’t always included, but braising it adds a savory depth that complements the rice beautifully. Briefly blanch the fish cakes in boiling water to remove any impurities, then slice them into thin strips. In a pan, heat 1 tablespoon of oil. Add the soy sauce, water, brown sugar, corn syrup, and rice wine, bringing the mixture to a simmer. Add the sliced fish cakes and cook until the sauce is almost completely reduced and the fish cakes are well-glazed. This braised fish cake is a delightful addition!
Step 11
Ham is another optional but delicious ingredient. Pink sausage also works well as a substitute! Briefly blanch the ham in hot water to remove excess salt and fat, then slice it into strips. Pan-fry the ham strips in a little oil until lightly golden brown. This simple step enhances its flavor.
Step 12
For the imitation crab sticks (krabimi/mat-sal), simply shred them into bite-sized pieces. Now all your Kimbap fillings are ready to go!
Step 13
Lay a sheet of Gim shiny-side down on your rolling mat. Spread about 80% of the prepared sushi rice evenly over the Gim, leaving about an inch clear at the top edge. Lightly mash a few grains of rice along the top edge – this acts as glue to seal the roll.
Step 14
Arrange your prepared fillings neatly in a line across the center of the rice. Starting from the bottom edge, carefully roll the Kimbap upwards, tucking in the fillings as you go. Continue rolling until you have a tightly packed Kimbap roll.
Step 15
Once rolled, brush a little sesame oil over the surface of the Gim. This adds a wonderful glossy sheen and a fragrant, nutty aroma that makes your Kimbap even more appealing.
Step 16
To slice your Kimbap cleanly, dampen your knife with water or briefly heat it over a flame (be careful!) before cutting. This prevents the rice from sticking to the blade, resulting in beautiful, neat slices every time. Slice with confidence!
Step 17
Kimbap pairs wonderfully with a light and flavorful Egg Drop Soup (Gyeran Guk)! To make it, bring anchovy broth to a boil. Slowly drizzle in whisked eggs to create delicate ribbons. Season with salted shrimp (saeujeot) for a clean savory flavor. Stir in some chopped green onions, then turn off the heat and finish with a dash of black pepper. Enjoy this perfect meal combination!
