 Kimbap - 김밥 Kimbap ( 김밥) is a popular Korean dish/finger food made from steamed white rice ( bap) together with various other ingredients and rolled in seaweed sheet ( gim/kim), sliced and served in bite-size. Often kimbap is prepared as one of the picnic food or eaten as light lunch with together with kimchi. While doing some read up on Kimbap, I also learn that although it might look similar to Japanese sushi roll but their rice are actually seasoned with sesame oil rather than rice vinegar which is commonly found in Japanese sushi rice.
BULGOGI KIMBAP
Above was my first Kimbap inspired by my IG (Instagram) friend, @honeybeesweets88 who always whip up mouth-watering dishes and bakes for her family. And since I am looking for some Korean flavour, I wrapped my version with Bulgogi, spinach, carrot, egg and kimchi, whereas for my kid's non-spicy version, I use kani (crab stick), egg, cucumber and carrot.
(Serves: 3-4 | Preparation: 15 minutes | Cooking: 10 minutes)
Ingredients:
- 3 Cups Uncooked Short Grain Rice, rinse and soaked
- 1 - 2 Teaspoon of Sesame Oil, optional
- 5 Sheets of Nori (seaweed)
Fillings: - Beef Bulgogi
- Some Japanese Cucumber and Carrot Strips
- Egg Omelette, Julienne
- Blanched Spinach
- Kimchi
Method:-
1. For Rice: Cooked the rice in the rice cooker till done and leave it to stand in the cooker for at least 10 minutes before stirring in sesame oil and mixed well.
2. For Spinach: Blanch it in boiling water for 30 seconds, remove and drain well with kitchen paper towel. Season it with some mixture of light soy sauce, sesame oil and toasted sesame seeds.
3. For Bulgogi: Stir-fry the marinated meat with some oil over medium heat till cooked through.
4. Next place a sheet of seaweed with shiny side down on a bamboo sushi mate. Divide cooked rice into 5 portions and evenly spread one portion of the warm rice on the seaweed sheet leaving about 2" space allowance on top (facing the far end).
5. Layer the fillings lengthwise on the rice (refer to the photo above) and gently roll up from the bottom end (close to you) using the bamboo mat as support (apply some pressure to secure the roll with both hands) and tuck in the fillings using your fingers.
6. Repeat with the rest of the ingredients and rice. Lastly, rub some sesame oil on your knife before cutting the roll will prevent the rice from sticking on to the knife.
Note:
~ I used the standard rice cooker cup to measure 3 cups of uncooked rice.
~ Rinse and soaked uncooked rice in the rice cooker with water measuring to "mark 3" for at least an hour before cooking.
~ You can either get marinated bulgogi meat from local supermarkets or stay tune for my upcoming recipe on bulgogi.
 Beside Bulgogi Kimbap, I also made another version using Fried Rice for one of our weekday lunch. It's pretty easy using some left over rice which I stir-fry it with beaten egg and garlic then wrapped it up with kani (crab stick) and asparagus.
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