Ingredients:
- 2 cups (400g) short-grain Korean rice (sushi rice), rinsed thoroughly
- 2 ¼ cups (530ml) water
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (15ml) granulated sugar
- 1 teaspoon (5ml) salt
- 1 tablespoon (15ml) sesame oil
- 8 sheets dried seaweed (kim/nori) for kimbap
- 1 large carrot, julienned
- 1 cucumber, julienned, seeds removed
- 8 oz (225g) spinach, blanched and squeezed dry
- 4 eggs, beaten with a pinch of salt
- 8 oz (225g) bulgogi (Korean marinated beef), cooked and sliced (Alternative: Korean style braised burdock root 우엉)
- 4 oz (115g) danmuji (Korean pickled radish), thinly sliced (Alternative: Yellow pickled radish)
- Sesame oil, for brushing on seaweed
- Sesame seeds
- Soy sauce
Instructions:
- Cook the Rice: Rinse the rice and cook according to rice cooker or stovetop instructions. Fluff and let cool slightly.
- Season the Rice: While the rice is cooling, combine rice vinegar, sugar, and salt. Mix until dissolved. Gently fold the mixture into the rice, then drizzle with sesame oil.
- Prepare the Fillings: Julienne carrot and cucumber. Blanch the spinach. Cook bulgogi. Slice the danmuji. Scramble eggs into a thin omelette and slice into strips.
- Cook the Egg: Heat frying pan on medium and lightly coat with oil. Pour in egg mixture and cook thinly like an omelette on each side.
- Assemble the Kimbap: Place a sheet of seaweed on the bamboo mat, shiny side down. Spread a thin, even layer of rice over the seaweed, leaving about an inch of space at the top.
- Add the Fillings: Arrange the fillings horizontally across the rice, about 1/3 of the way up from the bottom.
- Roll the Kimbap: Lift the edge of the mat and roll the kimbap tightly, tucking in the fillings. Moisten the un-riced edge of the seaweed with water to seal.
- Slice and Serve: Brush the kimbap with sesame oil and sprinkle with sesame seeds. Slice into bite-sized pieces with a sharp knife (wipe the knife with a damp cloth between slices for cleaner cuts). Serve immediately.