Easy Kimbap

Method12 steps · about 45 min

1. 1

   Step 1: Bring the blanching water to a rapid boil. Add the rinsed 120 g spinach and blanch for 30 seconds to 1 minute. Drain, rinse under cold running water and gently squeeze out excess water.

   Spinach blanch in prepared boiling water · 1 minUses 120 g spinach, rinsed · Water for blanching spinach; amount unspecified, discarded · Cold running water for spinach rinsing after blanching; amount unspecified, discarded

2. 2

   Step 2: Mix the squeezed blanched spinach with exactly ⅛ tsp of the divided fine sea salt and ½ tbsp of the divided sesame oil.

   Uses Blanched rinsed squeezed spinach · ⅛ tsp fine sea salt for spinach · ½ tbsp sesame oil for spinach

3. 3

   Step 3: Preheat a skillet, spread the small dash of egg-pan cooking oil and add the two beaten eggs. Cook both sides over medium heat until fully set, transfer to a board and cut the omelette into long strips.

   Uses A small dash cooking oil for the egg pan; amount unspecified · 2 eggs, beaten

4. 4

   Step 4: In a heated pan over medium heat, lightly cook the julienned ½ carrot separately for about 1 minute, then set aside.

   Lightly fry carrot filling · 1 minUses ½ carrot (120 g), julienned

5. 5

   Step 5: In the heated pan over medium heat, lightly cook the lengthwise-halved imitation crab sticks (2–4) separately for about 1 minute, until heated through, then set aside.

   Warm imitation-crab filling separately · 1 minUses 2–4 imitation crab sticks depending on length, halved lengthwise

6. 6

   Step 6: In the heated pan over medium heat, lightly cook the four roll-length kimbap-ham strips separately for about 1 minute, until heated through, then set aside.

   Warm kimbap-ham filling separately · 1 minUses 4 sticks BBQ kimbap ham, cut into roll-length strips if not pre-cut

7. 7

   Step 7: Mix the 2½ cups already-cooked short-grain rice with exactly ½ tbsp of the divided sesame oil and ¼ tsp of the divided fine sea salt. Add extra fine salt to taste only if desired, then mix with a rice spatula.

   Uses 2½ cups short-grain rice, already cooked · ½ tbsp sesame oil for rice · ¼ tsp fine sea salt for rice · Additional fine sea salt for rice to taste, optional; extra amount unspecified

8. 8

   Step 8: Arrange the prepared spinach, egg strips, carrot, crab and ham together with the ready radish and optional burdock at the rolling station. Divide each filling and the seasoned rice into four even shares so each roll receives its portion.

   Uses Prepared spinach filling · Prepared omelette strips · Prepared carrot filling · Prepared imitation-crab filling · Prepared ham filling · 4 roll-length strips ready yellow radish pickle (danmuji), optional · 12 strips ready seasoned edible burdock root, optional · Complete seasoned cooked rice

9. 9

   Step 9: For the first roll, put one of the four seaweed sheets shiny side down on a bamboo mat. Spread one-quarter of the seasoned rice evenly and thinly over about two-thirds of the sheet, leaving about 5 cm / 2 inches bare at the top.

   Uses 1 of 4 seaweed sheets for the first roll · One-quarter seasoned rice for the first roll

10. 10

    Step 10: Fill the first rice-covered sheet with one prepared ham strip, one-quarter of the prepared crab, egg, carrot and spinach, one radish strip if using and three burdock strips if using. Put the radish about one-third of the way up the sheet with the other fillings around it, then roll tightly. Seal the bare edge with a little optional water or a few grains from the same rice portion and set the first roll aside.

    Uses First rice-covered seaweed sheet · One prepared ham strip for the first roll · One-quarter prepared crab filling · One-quarter prepared egg strips · One-quarter prepared carrot filling · One-quarter prepared spinach filling · 1 radish strip for the first roll, if using · 3 burdock strips for the first roll, if using

11. 11

    Step 11: Make the remaining three rolls in the same way with the remaining three seaweed sheets and three-quarters of the seasoned rice and prepared fillings. Each receives one ham strip, one-quarter of the prepared crab, egg, carrot and spinach, and optional one radish strip plus three burdock strips. Spread, fill, roll and seal each edge as above.

    Uses Remaining 3 of 4 seaweed sheets · Remaining three-quarters seasoned rice · Remaining three prepared ham strips · Remaining three-quarters prepared crab · Remaining three-quarters egg strips · Remaining three-quarters carrot · Remaining three-quarters spinach · Remaining 3 radish strips, if using

12. 12

    Step 12: Line up all four completed rolls on a board. Brush the remaining 1 tbsp sesame oil across their seaweed surfaces, slice into bite-size pieces and serve, optionally with extra sliced yellow radish pickle or soy sauce. Enjoy the rolls the day they are made for the best texture.

    Uses First completed kimbap roll · Remaining three completed kimbap rolls · Remaining 1 tbsp sesame oil for all roll surfaces · Extra sliced yellow radish pickle for serving, optional; amount unspecified · Soy sauce for serving if desired, optional; amount unspecified