Kimbap is the quintessential Korean rolled snack, popular since the early 20th century as a picnic food and school lunchbox. Unlike Japanese sushi, the rice is seasoned with sesame and the fillings are cooked. It is a symbol of family outings and picnics in South Korea.
Asian
Traditional Kimbap
Traditional Korean kimbap with bulgogi beef, vegetables and sesame rice.
- South Korea
- MAIN COURSES
- High protein
- medium
40 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 18 g
- Fiber 3 g
- Carbohydrates 58 g
- Fat 14 g
- Sodium 720 mg
Story behind the dish
Preparation
Traditional Kimbap is a South Korean preparation with medium difficulty. Reserve about 60 minutes in total (40 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 cups of cooked sushi rice.
- Have ready: 1 tablespoon sesame oil.
- Have ready: 1 teaspoon of salt.
- Have ready: 4 sheets of nori seaweed.
- Have ready: 200 g blanched spinach.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Season the hot rice with sesame and salt; let cool
Season the hot rice with sesame and salt; let cool. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Prepare each filling separately: spinach
Prepare each filling separately: spinach, tortilla, carrot and beef.
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Place the nori on the makisu and spread the rice, leaving 2 cm free…
Place the nori on the makisu and spread the rice, leaving 2 cm free on one edge.
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Arrange the fillings in a horizontal row in the lower third of the rice
Arrange the fillings in a horizontal row in the lower third of the rice.
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Roll firmly using the makisu
Roll firmly using the makisu, pressing to compact.
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Brush the roll with sesame oil and cut into 8 pieces with…
Brush the roll with sesame oil and cut into 8 pieces with a moistened knife.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version with tofu and avocado.
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