Heartwarming Homemade Kimbap
Heartwarming Homemade Kimbap
Creating Delicious Basic Kimbap with Everyday Ingredients
After a long time, I’ve decided to roll some homemade kimbap with all my heart! Here’s a recipe for basic kimbap that’s perfect for special occasions, picnics, or a delightful meal for the whole family.
Main Ingredients- 10 sheets of kimbap seaweed (gim)
- 1 kimbap ham stick
- 1 crab stick
- Pickled radish (danmuji) to taste
- Braised burdock root (u-eong) to taste
- 6 eggs
- 2 carrots
- 2 bundles of spinach
- 5 bowls of cooked rice (standard Korean rice bowl size)
- Pinch of salt
- Sesame oil to taste
- Sesame seeds (for seasoning rice)
Cooking Instructions
Step 1
Prepare 10 sheets of kimbap seaweed (gim). Note the rough side, which will be in contact with the rice.
Step 2
Use 1 whole crab stick. (Tip: Using only half a crab stick might result in a less flavorful kimbap, so using the full stick is recommended for better taste.)
Step 3
Wash the spinach thoroughly under running water and blanch it briefly in boiling water. Rinse under cold water, squeeze out excess moisture firmly, then season with salt and toss with sesame oil. (Tip: Two bundles of spinach might be slightly insufficient for 10 kimbap rolls. Using three bundles will create a more abundant filling. For seasoning spinach, carrots, and eggs, start with about 2-3 pinches of salt per ingredient and adjust to your personal preference.)
Step 4
Wash the carrots and cut them into thin strips. Lightly oil a pan and sauté the carrots until they become tender.
Step 5
Crack 6 eggs into a bowl, add a pinch of salt, and whisk well. Heat a pan with a generous amount of oil over low heat. Pour in the egg mixture and cook slowly until you have a thick omelet. Be careful not to cook over high heat, as it may burn or break.
Step 6
Slice the kimbap ham into desired lengths. Lightly oil a pan and pan-fry the ham on both sides until golden brown.
Step 7
Prepare 5 bowls of warm cooked rice (using standard Korean rice bowls). Approximately half a bowl of rice is used per kimbap roll. Once the rice has cooled slightly (not too hot), mix in sesame oil, sesame seeds, and a pinch of salt per bowl of rice. Seasoning the rice makes it tastier and gives it a better texture.
Step 8
Place a sheet of kimbap seaweed on a bamboo mat, rough side facing up. Spread the prepared rice thinly over the seaweed, leaving a small border at the top. Lightly moisten the edge of the seaweed with water; this helps it seal when rolled. (Tip: If you wet the edge of the seaweed too early, it might stick to the mat as you roll. It’s better to apply water just before sealing. Arrange the spinach, carrots, ham, crab stick, pickled radish, and burdock root evenly over the rice. Roll tightly using the bamboo mat, and seal the edge with a little water. Before slicing, lightly brush the top of the kimbap with sesame oil for a glossy finish.
Step 9
Using a sharp knife, slice the kimbap into bite-sized pieces. (Tip: Dipping the knife in water or wiping it with a damp cloth between cuts will prevent the seaweed from tearing and ensure clean slices.) These kimbap rolls are not as large as store-bought ones, making them perfect for picking up and eating individually. Their cute size adds to the charm of homemade kimbap. It’s this delightful taste that makes me want to make homemade kimbap again and again!
