Estimated Servings: 4
Step 1: Cook the Eggs
1 teaspoon vegetable oil
2 large eggs
Beat your eggs and then set them aside. Next brush oil in a large frying
pan, place the pan on a stove and turn your heat on medium low. Then pour the
eggs into the pan and cook it on one side. When it is done cooking on one side,
flip it over and cook the eggs on the other side. Remove it from the pan, allow
it to cook and slice it up into thin strips.
Step 2: Prepare the Rice
4 cups cooked short grain rice
1 teaspoon rice vinegar
1 teaspoon sesame oil
½ teaspoon salt
1 tablespoon toasted sesame seeds
4 cups cooked short grain rice
1 teaspoon rice vinegar
1 teaspoon sesame oil
½ teaspoon salt
1 tablespoon toasted sesame seeds
Add all of
the ingredients in this step to the rice and mix everything up using a slicing
motion. Then set the rice aside.
Step 3: Slice the Meat & Vegetables
1 julienned carrot
1 julienned cucumber
4 yellow pickled radishes (danmuji)
2 crab sticks
4 sliced sticks Korean Ham
½ cup cooked spinach
1 tablespoon vegetable oil
Salt & pepper to taste
1 julienned cucumber
4 yellow pickled radishes (danmuji)
2 crab sticks
4 sliced sticks Korean Ham
½ cup cooked spinach
1 tablespoon vegetable oil
Salt & pepper to taste
Put the spinach in a large pan on medium heat and add in some water.
Allow the spinach to wilt down and then squeeze all the liquid out until dry. Then
turn your stove on medium heat and add in the oil to a pan. Now pour in the
carrots and sauté them for about 30 seconds to 1 minute. Season the carrots
with salt and pepper to your taste and then set them aside. Next slice all of
your crab sticks lengthwise and then set them aside. Now turn your stove on
medium heat and cook the Korean ham and crabsticks for about 30 seconds to 1
minute to bring out the flavors and then set them aside.
Step 4: Roll the Kimbap
4 sheets of seaweed laver
1 teaspoon sesame oil
Sesame seeds
Step 4: Roll the Kimbap
4 sheets of seaweed laver
1 teaspoon sesame oil
Sesame seeds
When rolling the kimbap, wrap the bamboo rolling mat with plastic wrap
for easy clean up. Then place the mat on a flat surface. Place the seaweed
laver on top of the mat, rough side up. Now spread the rice on top of the
seaweed laver spreading it out to cover ¾ of the seaweed; this is so you can
seal the kimbap at the end. Add all of the ingredients you prepared earlier in
a thin row on one end of the seaweed and start rolling it up tightly. Use the
bamboo mat to shape the kimbap as you are rolling it up. When you get to the
end, brush the end of the kimbap with some water and secure it tightly. Brush
the outside of the kimbap with sesame oil and then slice them up. Finally sprinkle
the kimbap with sesame seeds before serving.
