Kimbap

- Amy Carpenter

KimBap (literally “seaweed rice”) is the Korean version of the Japanese Nori-maki (“seaweed wrap”). It was introduced into Korea during the Japanese occupation in the first half of the last century. Koreans may have hated the Japanese occupation, but when they sought to rid themselves of Japanese influence after the occupation, they kept sushi rolls, giving them the Korean name and using Korean ingredients. Nori-maki is made with vinegar rice. KimBap is made with sesame oil rice and never uses raw fish.

KimBap is considered a “picnic” food by Koreans. You can buy it at KimBap cafes in Korean malls and at stands in Korean markets. It’s a lot cheaper in Korea than in America (1000 won, or $1 for 1 roll). It’s also very easy to make once you practice it a few times. Preparing the strips of food you put into the rolls is the most time-consuming part of the process.

When buying seaweed for kimbap, make sure you get seaweed made for rolling. I made the mistake of buying some that was too thin and crispy. What a mess! KimBap typically uses daikon, a yellow pickled radish. You can buy it at Asian stores in the refrigerated section. Short-grained rice is a must. This type of rice sticks together really well. You can get it at an Asian store. Some grocery stores might carry it, but it’s not very common. If all else fails, use medium-grain. DO NOT use long-grain. Your kimbap will fall apart.

Special Equipment:

Rice serving spoon (looks like a paddle)
Bamboo mat
Sharp knife

INGREDIENTS:

2 cups raw rice (short-grain)
Sesame oil (100% pure is best)
5 sheets of sushi seaweed
5 strips of ham
5 strips of carrot
Vegetable oil
2 eggs
Soy sauce
5 strips of pickled daikon


DIRECTIONS:

1- Cook rice according to package or rice cooker directions. Don’t make it too wet. After rice is cooked, put some in a bowl and add sesame oil to taste.
2- Stir-fry carrot strips on medium-high heat until pliable (not mushy).
3- Heat a skillet on medium, adding oil (I usually use a mix of sesame oil and vegetable oil). Beat the eggs and add a teaspoon or so of soy sauce. Pour eggs into hot skillet. Shake around to coat bottom of pan. Let cook until top of egg looks more dry than wet (you may have to loosen the sides of the egg to keep it from burning and sticking to the pan). Carefully loosen with a large spatula and flip over to cook the other side. (You can cut the egg in half if you have difficulty flipping it.) Remove from pan and cut into strips.
4- On a flat surface, lay out bamboo mat. Lay out one seaweed sheet on mat. Spread a layer of rice on the seaweed, leaving 2-3 inches free of rice at the edge furthest away from you.
5- ½ inch from the edge nearest you, lay out strips of ham, carrot, egg, and daikon.
6- Starting with edge closest to you, use mat to roll the kimbap roll away from you. Make sure you firmly knead the roll as you roll it. Just before closing up the roll, spread a thin layer of water along the outside edge to act as a glue to keep the roll closed.
7- Using a sharp knife rinsed with cold water (do not dry), cut kimbap roll into bite-sized slices. When rice sticks too much to the knife, rinse off. Do not push down on the knife as you cut or you will end up with squashed kimbap!
8- If desired, sprinkle with sesame oil and toasted sesame seeds. Enjoy!!!


Other Ingredients You Can Use:

Mushroom strips
Ground or lean beef (season with bulgogi sauce)
Cucumber
Green onions or chives
Spinach
Imitation Crab
Tuna fish