How to Make Kimbap (Gimbap)

Kimbap, ah, this is one Korean classic that's basically a meal in a roll. Just imagine, beautifully cooked rice, fresh veggies, pickled radish, and usually a bit of ham or fish cake, all tightly rolled up in a shiny, dark green sheet of seaweed. This little gastronomic gem brings together all these contrasting flavors and textures in one compact, bite-sized package. It's the essence of convenience and flavor balance.

But the great thing about making kimbap at home is, you're not limited to what's traditionally in the roll. You want to swap out that ham for some marinated tofu or even throw in some cheese? Go for it! It's your roll, after all. Heck, you can even toss in some leftover stir fry or roasted veggies if that's what you fancy. The key is to roll it up tight and slice it with a super sharp knife. Remember, it's not just food, it's art in edible form.

Making kimbap at home can be more than just an exercise in crafting a delicious snack. It can be a way to experiment with flavors and discover new combinations that make your taste buds dance. And let's be real, anything that gets wrapped in seaweed and sliced into bite-sized pieces is going to be pretty damn fun to eat. Get creative, folks. The world of kimbap is your oyster... or your bulgogi, or your kimchi. You get the picture. 🤘🏼Adam

Yield: 3-4 servings

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Korean Kimbap with SPAM

Cook time: 2 HourTotal time: 2 Hour

Ingredients

• 5 cups cooked White Rice, room temperature
• 5 sheets of Dried Laver (Seaweed Paper)
• 1 can of SPAM
• 1 large Carrot, Julianned
• 1 small bunch of Spinach, washed and blanched
• 1 Korean Yellow Pickled Radish, cut into strips
• 3 Eggs
• 4 Garlic Cloves
• 1/2 tsp Cracked Black Pepper
• 2 tsp Soy Sauce
• 1 Tbsp Sugar
• 4 Tbsp Toasted Sesame Oil

Instructions

1. Rinse medium-grain white rice until water runs clear, approximately four to five times. Cook the rice following the method most suitable to you, such as using a rice cooker. After the rice is done (about 20-30 minutes), fluff it and transfer it to a large bowl. Season it with toasted sesame oil and kosher salt to taste. Set aside.
2. Prepare your ingredients. Slice a Korean pickled radish (danmuji) and carrot into baton-shaped pieces. Toss the carrots in kosher salt to extract some moisture and intensify the flavor. Then, slice your Spam into similar baton shapes.
3. Blanch spinach in boiling, salted water for about 30-40 seconds. Drain and squeeze out most of the water. If necessary, cut off dirty ends. Mix in minced garlic and a dash of salt. Set aside.
4. Create an egg "tortilla". Mix three eggs with a little water and whisk until combined. Heat oil in a large pan over medium-low heat, then add the egg mixture and season with a bit of salt. Let the eggs set without stirring, then remove from heat and allow them to cool.
5. Squeeze out as much moisture from the salted carrots as possible and sauté them lightly in a hot pan with a bit of oil for a few minutes. Remove from heat and set aside.
6. Season the spam batons with sugar, toasted sesame oil, black pepper, minced garlic, and soy sauce. Cook them in a pan with a touch of oil over medium heat, stirring occasionally, for a few minutes.
7. Cut the cooled egg tortilla into strips.
8. To assemble the kimbap, place a sheet of dried laver (seaweed) shiny side down on a bamboo sushi mat. Cover two-thirds of the seaweed with a thin layer of the seasoned rice. Line all your prepared ingredients on the rice, taking care not to overfill the roll.
9. Using the bamboo mat, start to roll the kimbap from the end nearest to you. Apply gentle pressure to keep the roll tight as you continue to roll it up.
10. Repeat with remaining ingredients until you run out.
11. If planning to eat the kimbap later, wrap them in plastic wrap and store at room temperature.
12. Finish the kimbap by brushing them with toasted sesame oil and topping with toasted sesame seeds for extra flavor and a glossy look. Slice the rolls using a very sharp knife, cleaning the blade between cuts if needed.

Adam's Notes

• Make sure you’re using a medium or short grain white rice for this. Stay away from Basmati or Jasmine.

Stuff that I Use:

Seaweed paper

Sushi mat

Toasted sesame oil

Medium Short grain rice

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