Ingredients:

  • 2 cups (400g) short-grain rice (sushi rice), rinsed well
  • 2 1/4 cups (530ml) water
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15g) granulated sugar
  • 1 teaspoon (5g) salt
  • 8 sheets dried seaweed (gim/nori)
  • 1 medium carrot, julienned
  • 1 cucumber, julienned
  • 4 oz (115g) spinach, blanched and squeezed dry
  • 4 oz (115g) Korean pickled radish (danmuji), julienned
  • 4 eggs, beaten
  • 4 oz (115g) cooked bulgogi (Korean marinated beef) or canned tuna in oil, drained
  • 2 tablespoons (30ml) sesame oil
  • 1 teaspoon (5g) salt
  • Roasted sesame seeds, for garnish

Instructions:

  1. Cook the Rice: Rinse the rice, cook according to package directions or in a rice cooker. While still warm, season with rice vinegar, sugar, and salt. Gently mix to combine.
  2. Prepare the Fillings: Julienne the carrot and cucumber. Blanch the spinach, then squeeze out excess water and season with a little sesame oil and salt. Julienne the danmuji. Scramble the eggs in a lightly oiled skillet, cooking into a thin omelette. Slice into strips. Prepare the bulgogi or drain the tuna of excess oil.
  3. Assemble the Kimbap: Place a sheet of seaweed on the bamboo mat. Spread a thin layer of seasoned rice evenly over the seaweed, leaving about an inch bare at the top edge. Arrange the fillings in a line across the lower third of the rice. Using the bamboo mat, tightly roll the Kimbap away from you, starting from the edge closest to you. Dab the bare edge of the seaweed with a little water to seal the roll.
  4. Slice and Serve: Brush the finished rolls lightly with sesame oil. Using a sharp knife, slice the Kimbap into bite-sized pieces. Garnish with roasted sesame seeds.