Recipe courtesy of Esther Choi
Recipe courtesy of Esther Choi
Watch how to make this recipe.
Kimbap
Getting reviews...
- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 8 kimbap (4 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 682
- Total Fat
- 36 g
- Saturated Fat
- 8 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 31 g
- Cholesterol
- 278 mg
- Sodium
- 1228 mg
Kimbap is one of those comforting, nostalgic dishes that instantly brings back memories — for me, it’s picnics, school trips and snacking on car rides. Unlike sushi, the rice is seasoned with sesame oil and salt instead of vinegar and all of the fillings are cooked — usually a mix of protein, vegetables and pickles. The beauty of kimbap is how flexible it is — you can fill it with pretty much anything you have on hand. Making and rolling it is half the fun, and there’s something so satisfying about slicing it into a neat, colorful roll. This version from my book Hand Taste: Cook Like a Korean Grandmother is simple, cozy and perfect for sharing or grabbing as a snack on the go.
- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 8 kimbap (4 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 682
- Total Fat
- 36 g
- Saturated Fat
- 8 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 31 g
- Cholesterol
- 278 mg
- Sodium
- 1228 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- To prepare the filling, beat the eggs in a medium bowl with a pinch of salt. Place a medium nonstick skillet over medium-low heat, add 1/2 teaspoon vegetable oil and a third of the beaten egg and cook until set, about 3 minutes. Flip and cook until fully cooked, 1 to 2 minutes more. Remove to a baking sheet to cool. Repeat with the remaining beaten egg, adding additional vegetable oil if needed. When cool, cut the eggs into strips.
- Add a little vegetable oil to the same skillet over high heat. Add the carrots and a pinch of salt and cook until just wilted but still slightly firm, 3 to 5 minutes. Set aside on a plate to cool.
- Mix together the tuna and mayonnaise in a small bowl. Add the rice to a medium bowl and stir in the sesame oil, sesame seeds and 1 teaspoon salt.
- To assemble the ham and cheese kimbap, lay a nori sheet on a clean cutting board and spread a thin layer of the seasoned rice over it (about 1/2 cup). Cut a slice of the American cheese in half and arrange the cheese in a row to form a thin rectangle. Place 1 slice of ham, 3 tablespoons each of the egg strips, carrots and cucumber and 1 strip of daikon on top of the cheese in this order. Roll the kimbap tightly and set aside. Repeat the same process using the remaining ham and American cheese to make 4 kimbap.
- To assemble the tuna kimbap, repeat the steps above, but substitute one-quarter of the tuna mixture for the cheese and ham in each kimbap to make 4 additional kimbap.
- Lightly brush the kimbap with sesame oil. Slice into 1/2-inch pieces and enjoy.
Cook’s Note
For ease of rolling, use a sushi mat.
