Korean Kimbap: A Unique and Flavorful Twist on Sushi Rolls

Original, spicy, unusual, very tasty! Kimbap is a Korean version of Japanese rolls. They are more filling because omelette is added to the filling. Rice is seasoned with sesame oil instead of the classic dressing of vinegar, sugar and salt.
cook time: 40 min
Noah Merrick
Korean Kimbap: A Unique and Flavorful Twist on Sushi Rolls

Nutrition Facts (per serving)

161
Calories
8g
Fat
17g
Carbs
4g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Water 2 cup
Eggs 2 pc
Vegetable oil (for frying an omelette) 1 tbsp
cucumbers 1 pc
Round rice 1 cup
Crab sticks 130 g
Nori (4 sheets) 4 g
Sesame oil 3 tbsp

Recipe instructions

Step 1

Step 1
How to make kimbap in Korean? Prepare your food. Despite the exotic nature of the recipe, the ingredients for the rolls will be very simple. Take rice special for sushi. If you donʼt have one, a regular round one will do.

Step 2

Step 2
Boil rice for rolls. How to cook rice? First, rinse it thoroughly in several waters until transparent.

Step 3

Step 3
Then put the rice to cook over low heat, adding water in a ratio of 1:2 — two glasses of water per glass of rice. The rice will be ready when all the liquid has been absorbed, this usually takes 15-20 minutes.

Step 4

Step 4
While the rice is cooking, prepare the omelet. How to make an omelet? Break the eggs into a deep plate, add a little water and salt to taste. Beat the eggs well with a fork or whisk and pour into a preheated frying pan with a small amount of vegetable oil. Fry the omelette over low heat with the lid on.

Step 5

Step 5
While the omelette is frying, cut the crab sticks in half lengthwise and also cut the cucumbers into strips. Also cut the finished omelette into strips about 2 cm wide.

Step 6

Step 6
When the rice is cooked and cools slightly, season it with sesame oil and mix thoroughly. And leave to cool to a temperature of 38-40 degrees.

Step 7

Step 7
Once the rice has cooled, take a bamboo mat, place a sheet of nori on it, shiny side down, then spread an even thin layer of rice over the entire sheet. A glass of dry rice should yield 4 rolls.

Step 8

Step 8
Closer to the bottom edge, spread the filling evenly.

Step 9

Step 9
And carefully, starting from the bottom edge, wrap the roll, compacting it with a bamboo mat as you go. Then cut your roll into portions. I got 8 pieces. Serve with soy sauce. Bon appetit!

Additional rubrics

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