Kimbap (Seaweed rice rolls)

Method13 steps · about 50 min

1. 1

   Step 1: Cook the 1 1/2 cups short-grain rice following the rice package or rice cooker, using a little less water than usual for firmer rice. Keep freshly cooked rice warm while preparing the fillings.

   Uses 1 1/2 cups uncooked short-grain rice · Water for rice, following the package or rice cooker

   
2. 2

   Step 2: Cut beef into thin strips, about 1/2 inch thick, or use ground beef. Mix with its 2 tsp soy sauce, 1 tsp rice wine or mirin, 1 tsp sugar, 1 tsp sesame oil and 1/2 tsp minced garlic. Set aside.

   Uses 8 oz lean tender beef, in thin strips or ground · 2 tsp soy sauce for beef · 1 tsp rice wine or mirin for beef · 1 tsp sugar for beef · 1 tsp sesame oil for beef · 1/2 tsp minced garlic for beef

   
3. 3

   Step 3: Bring a large pot of water to a boil over high heat and prepare a cold water bath. Blanch the spinach (1 bunch), place immediately in cold water, then squeeze out excess water. Season with the sesame oil (1 tsp) and salt (to taste).

   Uses 1 bunch spinach, about 8 oz · 1 tsp sesame oil for spinach · Salt to taste for spinach; about 1/4 tsp · Water to blanch spinach · Cold water bath for spinach

   
4. 4

   Step 4: Beat the two eggs with a pinch of salt. Heat a small nonstick pan over medium-low heat, lightly greasing it if needed. Pour in the eggs. When the bottom is set, fold over one third, then the remaining third, and finish until the egg is set throughout. Cool and cut lengthwise into 1/2-inch-thick strips. Alternatively cook thin round omelettes, then cut into enough strips for four rolls.

   Uses 2 large eggs · 1 pinch salt for eggs · A little cooking oil for egg pan if needed

   
5. 5

   Step 5: Julienne the carrots (2 medium). Heat a lightly oiled pan over medium-high heat. Stir-fry the carrots until softened. Lightly season with a pinch of salt. Transfer to a plate.

   Uses 2 medium carrots, julienned or in 1/2-inch thick long strips · Cooking oil for carrots · 1 pinch salt for carrots

   
6. 6

   Step 6: Cut the fish cake (1 sheet) lengthwise into about 3/4-inch thick strips. Heat the pan with cooking oil (about 1 teaspoon) over medium heat. Stir fry the fish cake with the soy sauce (1 tsp), sugar (1/2 tsp), sesame oil (1/2 tsp) until softened, about 2 minutes.

   Uses 1 sheet fish cake, or 2 sheets if small · 1 tsp soy sauce for fish cake · 1/2 tsp sugar for fish cake · 1/2 tsp sesame oil for fish cake · About 1 tsp cooking oil for fish cake

   
7. 7

   Step 7: Stir-fry the beef over medium-high heat until cooked through, 2 - 3 minutes.

   Uses Seasoned beef

   
8. 8

   Step 8: Arrange all the ingredients together on a plate.

   Uses Seasoned spinach · Cooked egg strips · Cooked carrots · Cooked fish cake · Cooked beef · 4 prepared pickled radish (danmuji) strips · 4 prepared burdock root (ueong) strips

   
9. 9

   Step 9: While the rice is still hot/warm, add the sesame oil (1 tbsp) and salt (to taste). Mix well by lightly folding with a rice paddle or large spoon until evenly seasoned. Add more salt to taste if needed.

   Uses Warm cooked rice · 1 tbsp sesame oil for rice · Salt to taste for rice; about 1/2 tsp, starting with less

   
10. 10

    Step 10: Put a seaweed sheet, shiny side down and longer side towards you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the seaweed, using a rice paddle or your fingers preferably. Leave about 1.5 inch space at the top.

    Uses 1 of 4 seaweed sheets · Seasoned warm rice

    
11. 11

    Step 11: Lay the prepared ingredients on top of the rice, leaving some uncovered rice at the top for sealing.

    Uses Prepared fillings · Rice-covered seaweed

    
12. 12

    Step 12: Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers. Put firm pressure over the roll with the help of the bamboo mat (or aluminium foil), if using, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.

    Uses Seaweed with rice and fillings

    
13. 13

    Step 13: Rub or brush the roll with a little sesame oil. Apply a little sesame oil to a sharp knife and cut into 1/2-inch-thick bite-size pieces, oiling and wiping the knife with a damp towel as needed. Repeat steps 10–13 with the remaining three seaweed sheets, seasoned rice and fillings, dividing the fillings among all four rolls.

    Uses Rolled kimbap · A little sesame oil for finished rolls and knife · A little water for damp knife-wiping towel