Ingredients:

  • 2 cups (400g) short-grain rice, rinsed
  • 2 1/4 cups (530ml) water
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5g) sugar
  • 1/2 teaspoon (2.5g) salt
  • 8 sheets of dried seaweed (gim or nori)
  • 1 cup (approximately 200g) cooked bulgogi or grilled beef strips, thinly sliced
  • 1 large carrot, julienned
  • 1 cucumber, julienned
  • 4 large eggs, beaten
  • 4 ounces (115g) spinach, blanched and seasoned with sesame oil and salt
  • 4 ounces (115g) danmuji (Korean pickled radish), sliced into strips (optional)
  • 4 imitation crab sticks, shredded (optional)
  • Sesame oil, for brushing
  • Sesame seeds, for sprinkling

Instructions:

  1. Cook the Rice: Rinse rice thoroughly and cook according to package directions or your rice cooker instructions. While still warm, transfer rice to a large bowl.
  2. Season the Rice: Combine rice vinegar, sesame oil, sugar, and salt. Gently fold into the warm rice until evenly distributed. Allow to cool slightly.
  3. Prepare the Fillings: Prep all fillings: julienne carrots and cucumbers, blanch spinach, slice danmuji (if using), shred imitation crab, and cook the bulgogi.
  4. Cook the Egg: In a lightly oiled pan, make a thin omelet. Cool slightly and slice into strips.
  5. Assemble the Kimbap: Place a sheet of seaweed shiny-side down on the bamboo rolling mat.
  6. Spread the Rice: Spread a thin, even layer of rice over the seaweed, leaving about an inch of space at the top edge.
  7. Add the Fillings: Arrange the fillings horizontally across the rice, near the bottom edge.
  8. Roll the Kimbap: Lift the bottom edge of the mat and roll tightly over the fillings, keeping the roll compact. Wet the top edge of the seaweed with a little water to seal.
  9. Repeat: Repeat the rolling process with the remaining ingredients.
  10. Slice and Serve: Brush the rolls with sesame oil and sprinkle with sesame seeds. Using a sharp knife, slice each roll into bite-sized pieces.