So some people think Kimbap or Gimbap is Korean version of a sushi roll because it uses the same bamboo mat and looks similar to sushi. But there are records in the history books from Chosun dynasty (which is before Japan’s invasion of Korea) that mention wrapping rice with Korean gim/kim.
Prep time: PT30M
Cook time: PT30M
Total time: PT60M
Rating
5 stars (3 reviews)
Keywords
gluten free, korean rice roll, lunchbox, sushi roll
Ingredients
3 Cup short grain rice ((uncooked))
2 Tbsp rice vinegar
4 tsp sugar
1 tsp Sea Salt (Trader Joe's)
1 bunch spinach
1/3 tsp salt
1 tsp crushed sesame seeds
1 tsp sesame oil
1 cucumber – optional
1 carrot
1 Tbsp oil
salt
1 burdock root
1 cup water
2 Tbsp dark soy sauce ((jinkanjang))
2 Tbsp sugar
1 Tbsp mirin or rice wine
4 eggs
1 pinch salt
8 oz ground beef
3 tsp dark soy sauce ((jinkanjang))
1 Tbsp rice wine
1 Tbsp sugar
1 tsp honey
1 Tbsp chopped garlic
1 tsp sesame oil
1/8 tsp black pepper
6 sheets nori (dried seaweed, gim)
1 pack pickled daikon radish (daanmuji)
Categories
Main Course
rice
Cuisine
Korean
Steps
Wash rice and cook (use less water than usual to make drier rice).
Wash, peel burdock root and cut into lengths of the kimbap/Sushi bamboo mat.
Cut burdock into thin strips.
In a pan, add burdock root and 1 C water and bring to boil. Lower to med heat and cook for 5 min.
Add soy sauce, sugar and mirin to pan and simmer for 10 more min. or until the sauce has almost evaporated like below: Let it cool.
Wash spinach, blanch them in salted water. Put blanched spinach in cold water to stop further cooking. Squeeze excess water from spinach and season with salt, sesame oil and sesame seeds.
Julienne cucumbers and carrots.
Sauté carrots in oil and season with salt. Cool.
Whisk eggs, season lightly with salt and pour eggs into oiled frying pan over medium low heat. Wait a couple min until the edges are cooked.
Fold both sides (1/3 width) into the center and make an omelette.
Once omelette has cooled down, cut into strips.
Mix vinegar, sugar, salt and season rice by mixing it altogether. Cool in a large bowl. Rice should not be hot when you make the kimbap.
Season ground beef with soy sauce, sugar, garlic, sesame oil, wine and black pepper. Sauté until fully cooked.
Open package of pickled radish – Dahnmuji (단무지) and drain the liquid. Gather all ingredients and now we are ready to make some gimbap!
Layer seaweed on bamboo mat, spread rice and put all stuffing ingredients on the rice. See my post for more details on how to make the roll.
Finish the kimbap by brushing the outside with sesame oil. It will keep the kimbap moist and shiny.
Cut kimbap into 3/4 in (2 cm) thickness.
Nutitrion
Serving Size: 1 serving
Calories: 936 kcal
Carbohydrates: 150 g
Protein: 30 g
Fat: 22 g
Saturated Fat: 6 g
Cholesterol: 203 mg
Sodium: 1651 mg
Sugar: 20 g
Reviews
Emily Hemingway Kim on 2024-02-04 (5 stars): yum! I do need more practice with rolling. :)
I am curious, do you make your own danmuji? I would like to make it at home as well.
JinJoo, thank you for all your delicious recipes!
Sue on 2023-04-29 (5 stars): Great recipe. Do you have a vegetarian recipe?
Mai on 2020-08-03 (5 stars): Great post! We will be linking to this great article
on our site. Keep up the great writing.
