Kimbop, also known as Korean sushi, is a popular Korean dish made from steamed white rice and various other ingredients, rolled in gim (dried seaweed) and served in bite-size slices. It's a perfect meal for picnics and lunchboxes.
Preparation time
45min
Cooking time
20min
Ingredients
4 Servings
- 1 carrot
- 1 cucumber
- 3 egg
- 5 gim (dried seaweed sheets)
- 100 grams imitation crab meat
- 2 cups rice
- 2 tablespoons rice vinegar
- 1 teaspoon salt
- 1 tablespoon sesame oil
- 100 grams spinach
- 1 tablespoon sugar
- 2.5 cups water
Directions
Step 1
Rinse the rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.
Step 2
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
Step 3
Heat the sesame oil in a pan over medium heat. Sauté the julienned carrot until tender, then set aside. Blanch the spinach in boiling water for a minute, then rinse under cold water and squeeze out excess moisture.
Step 4
Beat the eggs and cook them in a thin layer in a non-stick pan. Let the omelet cool, then cut into long strips.
Step 5
Lay a sheet of gim on a bamboo sushi mat. Spread a thin layer of rice over two-thirds of the gim, leaving the top third empty.
Step 6
Place a few strips of carrot, spinach, egg, cucumber, and imitation crab meat horizontally across the center of the rice.
Step 7
Using the bamboo mat, carefully roll the gim over the fillings, pressing firmly to shape the kimbop. Continue rolling until you reach the end of the gim, then press the seam to seal.
Step 8
Repeat with the remaining ingredients. Slice each roll into bite-sized pieces and serve.