Kimbap (or gimbap) are Korean seaweed rice rolls that are often described as Korean sushi! Kimbap is a go-to quick and easy meal, often eaten for outings and picnics given that they're portable and easy to eat when you're on the go. You'll often find kimbap sold in convenience stores or served in many eateries as a staple dish. While sushi can be a quite complicated affair, kimbap is actually very easy to make at home! You'll need a bamboo mat for rolling up the rolls but those are easily available in stores like Daiso. It's time to make your own kimbap rolls at home with our easy halal kimbap recipe!
Ingredients (makes 5 rolls)
- 5 sheets of roasted seaweed
- 2 cups short-grain rice
- ½ tbsp sesame oil
- ½ tbsp rice vinegar
- ½ tsp sugar
- ¼ tsp salt
For the filling:
- Small bunch of spinach, blanched (cook in boiling water for 1 - 2 minutes then rinse with cold water and drain)
- Carrot cut into thin strips
- Bulgogi beef strips (use our easy bulgogi beef recipe! Alternatively you can substitute for tuna mayo too)
- 2 eggs
- Bamboo mat for rolling (you can find this at stores like Daiso easily!)
- Cook the rice in your rice cooker.
- Once ready, transfer the cooked rice into a large bowl. Add the sesame oil, sugar and salt and mix using a rice scoop so it's seasoned evenly.
- Prepare your fillings:
- For the spinach, squeeze excess moisture out of the spinach, then season with sesame oil and salt.
- For the carrots, heat a bit of oil in a pan over medium heat and stir-fry the carrots until softened. Add salt to taste.
- For the eggs, beat the eggs in a small bowl with a pinch of salt. Add to a lightly-oiled frying pan and fry until cooked through. Transfer to a plate or cutting board and cut into thick strips about 2cm wide.
- It's time to roll your kimbap! Place a sheet of seaweed on a bamboo mat (shiny side down). Spread a layer of rice evenly over the seaweed, leaving about 1.5 inches empty at the top part. You can use a rice scoop or your fingers to spread the rice if easier (though if you use your fingers wet your hands beforehand and keep a bowl of water nearby to dip your fingers in to avoid the rice sticking).
- Add some of each filling on the rice on top of the rice length-wise along the centre.
- Starting from the bottom, roll the mat (along with the seaweed and rice) over the fillings. Use you fingers to help tuck in the fillings neatly as you roll the mat over to start creating the roll.
- Continue rolling, applying firm pressure all across the roll. Push out the top of the mat as you roll, so it doesn't get rolled into the kimbap.
- Remove the finished roll and set it seam-side down.
- Repeat to complete all your kimbap. You can brush the finished kimbap rolls with some sesame oil if you like for a little sheen!
- Slice each roll into half-inch thick pieces and serve.
- You can use other veggies like carrots or bell peppers and other fillings like crab meat, fish cakes, sausage meat and more!\
Making your own kimbap at home is a super rewarding experience - not only can you tailor it with whatever fillings you like, but it can also be a fun activity too! So make your own seaweed rolls to enjoy at home or pack for lunch 😉