Here are three types of kimbap recipes: the classic kimbap, with its rich flavor; the vegan kimbap, with its light and savory taste; and the tuna kimbap, with its creamy and mild flavor. Each provides a unique flavor profile, so pick the one that suits your taste and try it. The moment you take a bite of the kimbap you've made, you'll experience the spread of seaweed's flavor in your mouth, along with the crunchy and tender textures of the various fillings, offering a rich and diverse taste sensation all at once.
Kimbap gets its name from combining 'Kim (김),' a type of seaweed, and 'Bap (밥),' meaning cooked rice, into one word, making it kimbap in Korean. In Korea, while kimbap is made with 'Kim' (seaweed), there are also various cooking methods for seaweed, such as using it in soups or seasoned dishes. Palm-sized square seasoned seaweed is also convenient to eat with rice and is a popular side dish. Seaweed is a superfood rich in protein, dietary fiber, antioxidants, and various minerals. Since kimbap includes rice, vegetables, eggs, and sesame oil, it incorporates all five major nutrients, making it a wholesome dish.
In Korean elementary schools, the entire grade goes on field trips to mountains, large parks, or zoos in spring and fall. When I attended elementary school, I also went on these picnics, and the lunch my mother packed in the morning, especially the kimbap, was always the best part of the picnic. Most of my friends and I would enjoy kimbap with cola, and we'd even swap pieces of our kimbap with each other to taste the different flavors. Even now, whenever I eat kimbap, I faintly remember the taste of the kimbap we had at those school picnics.
Kimbap is a very common dish in Korea; most people love it. Because of its popularity, you can easily find shops selling kimbap in any region of the country. On busy mornings, it's common to grab kimbap from a shop for breakfast or order kimbap with ramyun for a quick lunch or dinner. Kimbap also makes a popular snack when you're feeling peckish. When you order kimbap at a shop, it often comes with warm broth and sides like kimchi or pickled radish. If you ask for takeout, they'll pack it in paper wrapping or aluminum foil, including disposable wooden chopsticks for your convenience.
The variety of kimbap available at kimbap shops is extensive, with the most common prices ranging between $2.3 and $4.5. There are also more expensive options available, priced from $7.5 to over $38, but these are typically found in high-end restaurants or use costly ingredients, making them less common. In Korea, you can also find a range of kimbap flavors at convenience stores for slightly lower prices than at kimbap shops, including roll-shaped and triangular kimbap.
Since kimbap uses fresh ingredients, it's best consumed as soon as possible after being made. If you have leftovers, it's recommended to eat them within 6 hours if kept at room temperature, around 68°F to 77°F (20°C to 25°C). In warmer conditions, aim to consume them within 2 to 3 hours. If you store kimbap in the refrigerator, it's best to eat it within 3 days, considering the typical fridge temperature of about 32°F to 40°F (0°C to 4°C). If stored in the freezer at around 0°F (-18°C), consuming it within 6 days is advisable.
Frozen kimbap found in large supermarkets is made using a special rapid-freezing process, especially for ingredients like tuna. This method is hard to duplicate with home freezers. Because of this, if you've refrigerated or frozen kimbap at home and then thawed it, you might notice the rice becomes a bit hard, which can affect the overall taste. It's a tricky balance to maintain that just-right texture. Many people opt to reheat kimbap in the microwave, but getting it back to its original taste can be challenging. Steaming offers a gentler alternative that might help in preserving more of its freshness, yet it's still difficult to capture the exact flavor of freshly made kimbap. For this reason, in Korea, kimbap that has been refrigerated or frozen is often transformed into a type of pancake called 'Jeon' by coating it in egg, or it's crumbled in a frying pan, fried with some oil, and turned into a dish known as 'bokkeumbap.'
The best way to enjoy kimbap is to make only as much as you plan to eat, to avoid leftovers. It's advisable to store the ingredients separately and prepare the kimbap fresh whenever you want some. If you have the ingredients for kimbap prepped in advance, you can easily and quickly make it by just preparing the rice, allowing you to enjoy fresh and delicious kimbap right away. This method, used by all kimbap shops in Korea, involves storing the ingredients and rice separately instead of pre-making the kimbap. When a customer orders, the kimbap is made fresh on the spot and served immediately.
In the Eats Korean Kimbap recipe, we introduce a simple and convenient way to store kimbap ingredients at home, just like kimbap shops in Korea. We also cover how to roll kimbap without a bamboo mat and present recipes for three popular varieties: the classic kimbap, which is known as the most traditional type in Korea; a savory vegan kimbap; and the beloved chamchi kimbap, a favorite among many Koreans.
Here is the order of the sections for the kimbap recipe. Use the shortcuts to jump directly to the section you're interested in.
- Ingredients common to the following three types of kimbap. Jump to Recipe
- Classic Kimbap is known for its rich flavor and texture. Jump to Recipe
- Vegan Kimbap features the delicate savory taste of soft yubu. Jump to Recipe
- Creamy and mild Chamchi Kimbap with a gentle flavor. Jump to Recipe
Main & Common Ingredients of Kimbap
* Half a cup of uncooked rice makes kimbap for one person.
(Half a cup of uncooked rice, roughly 75g (2.6oz), yields about 150g (5.3oz) of cooked rice, which is appropriate for making kimbap servings for one.)
* Using two paper cups of uncooked rice, totaling around 300g, you can prepare about four kimbap rolls for 3 to 4 servings.
② Kim (김, seaweed): 4 sheets
* Before rolling kimbap, if you look closely at the surface of the kim, you'll find a rough side (left) and a smooth side (right). When making kimbap, it's a good idea to place the rice on the rough side of the kim and roll it up. This method improves the adhesion between the kim and the cooked rice, and helps prevent the sides of the kim from splitting during the rolling process.
* The three kimbap recipes—classic, vegan, and tuna—share common ingredients. Choose your favorite from the three kimbap recipes below and add these common ingredients to complete your dish deliciously. Explore kimbap varieties ↑
① Sigumchi (시금치, spinach): 1 bunch (approx. 300g / 10.6oz)
* You can use cucumbers or chives instead of spinach
② Danggeun (당근, carrots): 2 (approx. 400g / 14oz)
③ Wooeong jorim (우엉조림, pickled burdock): one pack (approx. 150g / 5.3oz)
④ Danmuji (단무지, pickled radish): one pack (approx. 300g / 10.6oz)
Before Cooking Kimbap
1. To prepare the cooked rice for kimbap, rinse the uncooked rice once or twice in water, then soak it for about 10 to 15 minutes before cooking.
* You can cook a more delightful and chewy cooked rice by soaking uncooked rice in water.
2. Cooked rice for kimbap should not be too hot or too cold. It is best to use lukewarm rice and season it once it has cooled to the appropriate temperature. For 600g (21oz/1.3lbs) of cooked rice, mix in 1/2 tbsp of table salt, 2 tbsp of sesame oil(or 2 tbsp of olive oil) and 1 tbsp of sesame seeds(optional) until evenly distributed.
* Using hot cooked rice immediately in kim(seaweed) can make the kim distorted or deformed.
* After cooking, while the cooked rice is still hot, season it with sesame oil and salt, then mix well. This not only ensures the seasoning is well absorbed but also helps the rice cool down faster.
Prep Common Ingredients for Kimbap
1. Blanching spinach (approx. 300g / 10.6oz) - Add enough water to cover the spinach in a pot and boil it with one tbsp of coarse salt. Once the water is boiling, add the thoroughly washed spinach and blanch for about 20 to 30 seconds. Then, immediately rinse them in cold water and squeeze out the moisture with your hands.
* Blanching spinach in salted water brightens its color and cooks a bit faster.
* If the spinach is blanched for too long, it loses its crunchy texture and becomes tasteless. Properly blanched spinach retains a crisp texture and a sweet flavor.
* Place the spinach in boiling water and slowly count to 20 in your mind; this will correspond to about 20 to 30 seconds.
2. Seasoning spinach - After squeezing out the moisture from the spinach, mix them well evenly with 1/3 tbsp of table salt and 1 tbsp of sesame oil.
3. Danggeun (당근, carrots): 2 (approx. 400g / 14oz) - Shred the carrots and stir-fry them with 2 tbsp of cooking oil and 1/2 tbsp of table salt. Since carrots can become watery and lose flavor when overcooked, fry them quickly over medium-high heat until they are lightly cooked to preserve their crunchy texture.
* Sautéing the shredded carrots in oil enhances their nutritional value and sweetness while reducing their moisture, making them delicious even on their own.
4. Danmuji & Wooeong jorim (단무지와 우엉조림, pickled radish & pickled burdock) - Rinse the danmuji and wooeong jorim once or twice in cold water, then remove the moisture with a kitchen towel.
* For classic kimbap, use the danmuji and wooeong without cutting them thinner, maintaining their thickness as sold. For the vegan kimbap and chamchi (tuna) kimbap, slice the danmuji to 1/4 of its thickness and cut the wooeong in half to use it thinly.
* Slicing the ingredients for kimbap thinly makes it easier for older people and children to eat and enhances the overall texture of the dish, providing a richer dining experience.
* View the thickness used for classic kimbap (left) compared to the thickness used for vegan kimbap and chamchi kimbap (right).
* Remove the seeds from the center of the cucumbers, soak them for 20 minutes in water with 1 tbsp of coarse salt, rinse them off, and then remove any water.
* Quarter the cucumber to use in classic kimbap, while more thinly sliced cucumber (shredded cucumber) is used in vegan kimbap and chamchi kimbap.
Let's Start Making Kimbap
Classic Kimbap (Traditional Kimbap)
* Kimbap comes in various variations, among which classic kimbap is the most common and basic type. The ingredients, used consistently over a long period, evoke the familiar taste of this kimbap. Classic kimbap has the characteristic of using its ingredients in large chunks. Explore kimbap varieties ↑
1. Classic kimbap ingredients + Common ingredients
① Eggs: 5
② Eomuk (어묵, square fish cake): one pack (5 sheets)
③ Masal (맛살, imitation crab stick): one pack (10 strips)
④ Kimbap ham: one pack (10 strips)
* You don't have to use ham specifically labeled for kimbap; any ham you prefer will work fine.
* As the egg mixture starts to cook, slowly stirring various parts of the egg mixture will create a nice, thick, fried egg perfect for classic kimbap.
* Cook the eggs slowly over low heat to prevent burning. Once the edges appear cooked, gently flip it over to finish cooking on the other side.
4. Masal (맛살, crab sticks) and ham - Slice the masal and ham to a thickness similar to that of danmuji (단무지, pickled radish). In a pan, add 1/3 tbsp of cooking oil and sauté over medium-low heat until the surfaces turn brown, being careful not to burn them.
* Stir-frying masal, ham, and fish cakes prevent the ingredients from spoiling quickly and turn them into tastier ingredients for kimbap.
* Place 1/2 tbsp of cooking oil and the fish cakes in a pan and stir them over medium-low heat for about 1 minute. Once the fish cakes are slightly cooked, add the prepared sauce and continue to stir-fry for another 2 to 3 minutes until most of the moisture has evaporated. Then, turn off the heat.
6. The following 8 ingredients are kimbap's most popular and commonly used ingredients. You can use all of these ingredients if you like, or you can omit some and substitute others to suit your preference.
Vegan Kimbap (Yubu Kimbap)
* The most distinctive feature of this vegan kimbap made with yubu (유부, fried tofu) is its light and delicious flavor. The succulent tenderness of the fried tofu melds seamlessly with the savory sweetness of the soy sauce, effortlessly leading me to polish off an entire plate of vegan kimbap without even noticing. Explore kimbap varieties ↑
1. Vegan kimbap ingredients + Common ingredients
① Square frozen yubu: 30 pieces. (approx. 180g / 6.3oz)
2. Seasonings
① Thick soy sauce: 2 tbsp ② Sugar: 1 tbsp (or starch syrup: 2 tbsp) ③ Water: 3 tbsp
3. For 30 pieces of yubu, mix 1 tbsp of sugar (or 2 tbsp of starch syrup), 2 tbsp of thick soy sauce, and 3 tbsp of water in a small bowl to create the seasoning sauce. By making and using a seasoning sauce, you can ensure that the seasoning is evenly distributed on all pieces of yubu, resulting in a uniformly delicious and tender taste.
4. Cut the square yubu into the thickness of a pinky finger, then soak them in hot water or pour boiling water over them to remove excess oil. Afterward, put on plastic gloves and thoroughly squeeze out the moisture with your hands.
* Blanching yubu in hot water removes impurities and excess oil, allowing you to enjoy a cleaner, more savory taste of the yubu.
③ Turn on the heat and start by heating on high. When you begin to hear sizzling, reduce to medium-low heat and start stir-frying.
6. In Korean cuisine, ssukgat (쑥갓, crown daisy) pairs well with yubu dishes. Crown daisy is a vegetable beneficial for skin beauty, anemia prevention, and the health of blood vessels, eyes, and bones. When used in kimbap with yubu, it offers a healthy and unique flavor. Although it has a distinctive scent that may be different from everyone's taste, if you don't mind the aroma of crown daisy, it can serve as a flavorful substitute for spinach.
* After thoroughly washing the crown daisy, remove the moisture and add it to the vegan kimbap in your preferred amount.
7. Now, you can create a delicious and healthy vegan kimbap using well-seasoned yubu and the prepared common ingredients.
8. Start by layering yubu at the bottom, then top it with the common ingredients. Place firmer ingredients like danmuji and pickled burdock along the edges to make rolling the kimbap more convenient.
9. Bringing together the light and tender, sweet and salty yubu with the crisp texture of fresh vegetables has resulted in a deeply flavorful, delicious vegan kimbap.
Chamchi Kimbap (Tuna Kimbap)
* Blend mayonnaise with chamchi (tuna) to savor the creamy and rich flavors of the chamchi, complemented by the fresh aroma of kkaennip (perilla leaf). Chamchi kimbap is a staple menu item at all places selling kimbap in Korea, and it is one of the most popular types of kimbap alongside bulgogi kimbap. Explore kimbap varieties ↑1. Chamchi kimbap ingredients + Common ingredients
① Chamchi (tuna): 1can (250g / 8.8oz)
② Eggs: 5
③ Ham: 1pack (300g / 10.6oz)
* Feel free to omit the ham according to your preference.
④ Eomuk (square fish cakes): 1pack (5 or 6 sheets)
* Feel free to omit the eomuk according to your preference.
⑤ Kkaennip (perilla leaf): 8 leaves
⑥ Onion: 1/4 piece (approx. 80g / 2.8oz)
* Onions combined with tuna have a sweet and refreshing taste and help balance out the tuna's greasiness.
2. Seasonings
① Mayo: 5 tbsp ② Sugar: 2 tbsp ③ Table salt: 1/3 tbsp
④ Thick soy sauce: 2 tbsp ⑤ Sesame seeds: 1/3 tbsp ⑥ Pepper: 1/3 tbsp
3. In a bowl, crack 5 eggs and add 1/3 tbsp of table salt. Beat them well. Then, pour 1 tbsp of cooking oil into a pan and gently cook the eggs over low heat until they are thinly spread and fried. Roll the finished fried egg into a round shape, slicing them thinly to achieve a thickness similar to that of ham.
4. Cut the ham into thin slices, about 1/2 or 1/4 of the thickness used in classic kimbap. Add 1/3 tbsp of cooking oil to a pan and sauté it over medium-low heat for about 3 minutes, being careful not to burn it.
* If you thinly slice the ingredients used in kimbap, you can experience a richer and more diverse texture. It's also great for both the older people and children to enjoy.
* Depending on the type of ham, if it has a lot of oil, you can sauté it with the ham's oil without adding any additional cooking oil.
Dipping Sauce Recipes for Kimbap
* Kimbap is delicious even without a dipping sauce, but if you want to enjoy a more unique twist on kimbap, you can create a dipping sauce to enhance its flavor.
1. Prepared Mustard Dipping Sauce
2. Ssamjang Mayo Sauce
* You can enjoy a deep and rich flavor combining the thick and savory ssamjang and the mild and creamy mayonnaise taste. If desired, you can slightly adjust the amounts of ssamjang or mayonnaise to create a variation in flavor. Please thoroughly mix the following ingredients.① Ssamjang: 1 tbsp ② Mayonnaise: 3 tbsp ③ Lemon juice: 1 tbsp ④ Sugar: 1/3 tbsp
3. Sriracha Mayo Sauce
* Sriracha is a Vietnamese sauce favored by Koreans who enjoy spicy flavors. Try blending spicy sriracha sauce with smooth mayonnaise for a milder kick. Sugar can be omitted based on your preference.① Sriracha: 3 tbsp ② Mayonnaise: 1 tbsp ③ Sugar: 1/3 tbsp (optional)
Delicious Pairings with Kimbap
1. Red wine
𑛀 Once you experience the combination of kimbap and red wine, You may want to enjoy it again and again. It doesn't matter if the red wine is dry or sweet. When you place a kimbap in your mouth and slowly sip the red wine, You will experience the rich flavor of the red wine and the diverse textures of the kimbap blending together uniquely and harmoniously.
2. Yeolmu Mulkimchi (열무 물김치, young radish water Kimchi)
𑛀 Well-fermented Yeolmu Mulkimchi boasts a spicy and crunchy texture and a refreshing and clean taste. The crisp sound and flavor of the Yeolmu Mulkimchi mingle in your mouth with kimbap, creating a delightful new taste experience.
3. Ramyun or cup ramyun (라면 또는 컵라면, Korean instant noodles)
𑛀 In Korean society, there's an amusing term called 'Guk-Rool.' It's a blend of the words for 'nation' (guk) and 'rule' (rule), humorously used to refer to those unwritten, universally understood rules everyone knows without explanation. Ramyun and kimbap are considered the ultimate pairing in Korea, a well-regarded combination that could be called a 'Guk-Rool.'
4. Janchi Guksu (잔치국수, Korean noodle soup)
𑛀 The rich and refreshing taste of the broth, made by simmering anchovy and dasima (kelp) for a long time, enhances the smooth and tender texture of the noodles. This splendid combination also enhances the varied flavors of kimbap, which is packed with a variety of ingredients. It's a harmony of tastes and textures that's sure to please.
5. Kimbap dipping sauce
𑛀 Kimbap is delicious on its own, but adding ingredients like ssamjang, mayo, or horseradish to make dipping sauce really elevates the flavor. These additions bring out an extra savory taste, making the kimbap even more irresistible.
How to Roll Kimbap Easily without a Roller
* This guide explains how to roll kimbap without a rolling mat. The method is similar even when using a mat. The only difference is the presence or absence of a mat under the kim(김, seaweed).
1. If you're trying to roll kimbap for the first time, it might go differently than you'd like. But by the two or three attempts, you'll find it becomes much easier, almost as if you've done it many times before. First, place a handful of rice on the rough side of the kim(seaweed), about the size of a tennis ball (roughly 140g to 160g). It doesn't need to be perfectly round like the picture below.
2. Please spread the rice widely across the kim(seaweed), leaving about a 4 to 5cm margin at the end. Rice seasoned with sesame oil or olive oil is good for spreading and using sanitary plastic gloves can help prevent the grains from sticking to your fingers, making the spreading process easier.
3. Please place the prepared variety of kimbap ingredients on top of the rice. Firmer or thicker ingredients, like pickled radish or burdock, along the edges make rolling the kimbap easier. After adding all the ingredients, apply some rice grains or water to the end of the kim (where the arrow points) to ensure it sticks together.
4. Gently lift one end of the kim with your right hand while supporting the other end with your left hand, and carefully lift the ends of the kim off the cutting board. (If you're using a mat, grab the edge of any mat and lift it from the cutting board.)
5. Press down on the lifted end of the kim with the inner part of your palms and thumbs, and at the same time, use your other fingers to push the kimbap ingredients inward (where the arrow points) and begin to bend the seaweed.
6. Apply pressure with the tips of your fingers to the end of the kim that you have bent, pushing it towards the inside of the rice line (where the arrow points), and then roll it into a circular shape. Once you've finished rolling, turn the kimbap in your hands and gently press down in two to three different spots to refine its overall shape.
7. Rolling kimbap without a mat is pretty straightforward. However, kimbap rolled with a mat tends to have a more even and uniform shape, whereas kimbap rolled without a mat might not be as consistent in appearance. In such cases, simply using a mat to press and roll the kimbap again can help achieve that uniform, mat-rolled look.
* The kimbap in the front of the photo was rolled without a mat, while the kimbap in the back was made using a mat.
8. The advantage of the commonly used bamboo(wood) mat is that it distributes pressure evenly when rolling kimbap, allowing for a uniform and tight roll. However, a downside is the need for meticulous cleaning after use to remove any residues, which can be a bit of a hassle.
9. The silicone mat is durable and resistant to deformation and stains, even after multiple uses, and it's easy to clean afterward. However, it has the characteristic of not distributing pressure as evenly as a bamboo(wood) mat.
How to Store Leftover Kimbap Ingredients
1. After making kimbap, it's common to have leftover ingredients. Storing them separately in different containers can clutter up your kitchen while keeping them all in one container might lead to changes in flavor or quicker spoilage.
The photo below shows a great way to store leftover kimbap ingredients, and I highly recommend this method. Simply place each type of leftover kimbap ingredient into a separate sanitary bag, roll it up like kimbap, and then store it in an airtight container in the fridge. With this method, by simply making the rice, you can easily and quickly make kimbap while preventing the ingredients from mixing and eliminating the need for multiple containers. It's a convenient and hygienic way to keep your leftovers organized.
2. Due to the fresh ingredients used in kimbap, consuming them as soon as possible is advisable. However, if refrigeration is needed, we recommend storing at 35.6°F (2°C) for no more than 3 days. Although it depends on the type of ingredient, in my personal experience, after 3 days, there have been instances where the taste of the ingredients began to change gradually.
Korean Pronunciation by Natives
‑ A food made by wrapping rice and various ingredients in kim (seaweed), where the taste and nutritional value change depending on the types of ingredients used, allowing for a wide range of ingredient combinations. |
|---|
‑ In Korea, kim is used not only to make kimbap but also in soups or as a seasoned side dish. Kim is generally dark in color but comes in various types, including the green-hued 'parae-kim (파래김)' and the thicker, coarser 'dol-kim (돌김).' It's a nutritious food packed with protein, calcium, iron, vitamins, minerals, and dietary fiber. |
‑ Although there have been some changes recently, the original banquet noodles were served at weddings or birthday celebrations as a meal for guests, symbolizing a wish for longevity, much like the long strands of the noodles. Because noodles were traditionally served to guests at weddings, it was common to jokingly ask someone of marriageable age, "When are you going to serve us noodles?". The noodles mentioned here refer to 'Janchi guksu,' with 'Janchi' meaning a banquet or party. It's primarily made by cooking zucchini, carrots, eggs, and other ingredients in a broth crafted from anchovies and kelp, which enhances the dish's flavor. Its rich broth and tender noodles make it an easy-to-eat and delicious meal many Koreans enjoy. |
‑ Danmuji is made by pickling radishes in salt and boiling them with vinegar, sugar, and water, and Gardenia is used to achieve its distinctive yellow color. This sweet, tangy, and crunchy ingredient is commonly used in kimbap and served as a simple side dish with tteokbokki, ramyun, and jjajangmyeon (짜장면). Julienned or sliced danmuji mixed with red pepper powder, minced garlic, and sesame oil, prepared as a seasoned dish, becomes an excellent side dish. |
‑ It's a dish where you stir-fry vegetables and meats in roasted black bean sauce once more, then mix them with noodles before eating. Top it with a fried egg, or sprinkle some red pepper powder for extra flavor. It's also commonly served with raw onions and pickled radish as side dishes. In Korea, April 14th is known as Black Day, a day when singles who didn't receive gifts on Valentine's Day and White Day eat Jjajangmyeon by themselves. |
‑ This food is made by mashing fish flesh, forming it into a batter, and frying it. It has a soft texture and, due to various cooking methods, also boasts a variety of flavors. Fish cakes, containing ingredients like shrimp meat, carrots, and spicy peppers, are primarily consumed as street food in the form of fish cake skewers or used as a side dish, widely appreciated in various forms. |
‑ The term 'Gukrool' is used in Korea to describe certain situations or rules commonly accepted or taken for granted in society. For example, this cultural phenomenon includes mixing ramyun broth with rice, eating pajeon with makgeolli, or eating soju with samgyeopsal. This neologism is often used in a humorous context in everyday conversations and online. Additionally, eating chicken with beer, having plain white rice with SPAM, and wearing three-stripe slippers are also well-known examples of Korea's 'Gukrool.' |
‑ This phrase is commonly used in cooking to describe the process of mixing ingredients. It involves using the fingertips to gently mix seasonings or vegetables, aiming for a light and soft integration of the food components. This action is especially valuable in Korean cuisine, where raw or blanched vegetables are often dressed with sesame oil, minced garlic, and other seasonings. |
‑ Cucumbers, known for their distinctive crisp and refreshing taste, can be enjoyed raw by dipping them in gochujang or mixed with a seasoning of red pepper powder and gochujang to make a spicy cucumber salad. During the hot summer months, they can also be thinly sliced and savored in a cool Oi-naengguk (오이냉국, chilled cucumber soup). Oi-sobagi (오이소박이, cucumber kimchi), can be made without a separate fermentation process and enjoyed immediately. Its crunchy texture, combined with the chives and a subtly light fragrance of anchovy fish sauce, continually stimulates the appetite. |
‑ In Korea, spinach is commonly blanched and used as an ingredient in kimbap. It's often seasoned with minced garlic, sesame oil, and soy sauce for added flavor or added to doenjang soup for a nutritious and delicious meal. As a vegetable rich in vitamins, iron, and dietary fiber, spinach is highly nutritious and enjoyed globally in various dishes. |
Kimbap Recipe Summary
| Basic content | |
|---|---|
| Cuisine type | 𑛀 Main dish |
| Total time | 𑛀 Approx. 40 to 50 minutes per type |
| Servings | 𑛀 3 to 4 servings |
| Ingredients | |
| Main Ingredients | 𑛀 Cooked rice: 600g / 21oz / 1.3lbs ( = Uncooked rice: 300g / 10.5oz) 𑛀 Kim (seaweed): four sheets |
| Common Ingredients | 𑛀 Spinach: 1 bunch (approx. 300g / 10.6oz) * You can use cucumbers or chives instead of spinach 𑛀 Carrots: 2 (approx. 400g / 14oz) 𑛀 Pickled burdock: one pack (approx. 150g / 5.3oz) 𑛀 Pickled radish: one pack (approx. 300g / 10.6oz) |
Classic Kimbap Ingredients Seasonings |
CLASSIC KIMBAP 𑛀 Eggs: 5 𑛀 Square fish cake: one pack (5 to 6 sheets) 𑛀 Imitation crab stick: one pack (10 strips) 𑛀 Ham: one pack (10 strips) 𑛀 Table salt: 1/2 tbsp 𑛀 Thick soy sauce: 1 tbsp 𑛀 Cooking wine: 1/2 tbsp 𑛀 Sugar: 1/2 tbsp 𑛀 Anchovy fish sauce: 1/3 tbsp (optional) 𑛀 Sesame seed: 1/2 tbsp (optional) 𑛀 Sesame oil: 1 tbsp (optional) |
Vegan Kimbap Ingredients Seasonings |
VEGAN KIMBAP 𑛀 Square frozen yubu: 30 pieces. (approx. 180g / 6.3oz) 𑛀 Thick soy sauce: 2 tbsp 𑛀 Sugar: 1 tbsp (or starch syrup: 2 tbsp) 𑛀 Water: 3 tbsp |
Chamchi Kimbap Ingredients Seasonings |
CHAMCHI KIMBAP 𑛀 Canned tuna: 1can (250g / 8.8oz) 𑛀 Eggs: 5 𑛀 Ham: 1pack (300g / 10.6oz) 𑛀 Square fish cake: 1pack (5 or 6 sheets) 𑛀 Perilla leaves: 8 leaves 𑛀 Onion: 1/4 piece (approx. 80g / 2.8oz) 𑛀 Mayonnaise: 5 tbsp 𑛀 Sugar: 2 tbsp 𑛀 Table salt: 1/3 tbsp 𑛀 Thick soy sauce: 2 tbsp 𑛀 Sesame seeds: 1/3 tbsp 𑛀 Pepper: 1/3 tbsp |
| Simple Instructions | |
|---|---|
| 𑛀 PREP COMMON INGREDIENTS | |
| ① | Blanching spinach: Fill a pot with enough water to cover the spinach, then add 1 tbsp of coarse salt and bring to a boil. |
| ② | Once the water is boiling, add the thoroughly washed spinach and blanch for about 20 to 30 seconds. Then, immediately rinse in cold water and squeeze out the excess moisture with your hands. |
| ③ | Season the drained spinach with 1/3 tbsp of table salt and 1 tbsp of sesame oil (optional), and mix well to ensure even distribution. |
| ④ | Carrots: Sauté thinly sliced carrots with 2 tbsp of cooking oil and 1/2 tbsp of table salt. |
| ⑤ | Sauté the carrots quickly over medium heat until they are half-cooked, making sure to retain their crunchy texture. |
| ⑥ |
Pickled radish & pickled burdock: Rinse the pickled radish and pickled burdock in cold water 1 to 2 times, then pat dry with paper towels. |
| 𑛀 CLASSIC KIMBAP (Traditional Kimbap) + Common Ingredients | |
| ① | Eggs: Mix well 5 eggs, 1/2 tbsp of table salt, and 1/2 tbsp of cooking wine (optional) in a bowl. |
| ② | Then, pour 2 tbsp of cooking oil into a preheated pan, followed by the entire egg mixture. Cook slowly over low heat to prevent burning. |
| ③ | Once the egg is cooked to a moderate level, flip it over to cook the other side. |
| ④ | Crab sticks and ham: Use crab sticks and ham cut to a similar thickness and length as pickled radish. Heat 1/3 tbsp of cooking oil in a pan and sauté over medium-low heat until golden brown, being careful not to burn them. |
| ⑤ | By sautéing ingredients such as crab sticks, ham, and fish cakes, you can prevent them from spoiling quickly and create a more flavorful kimbap. |
| ⑥ | Fish cakes: For 5 fish cakes, mix together in a small bowl 1/2 tbsp of sugar, 1 tbsp of thick soy sauce, 1/3 tbsp of anchovy sauce (optional), and 2 tbsp of water. |
| ⑦ | Heat 1/2 tbsp of cooking oil in a pan and sauté fish cakes over medium-low heat for about 1 minute. |
| ⑧ | Once the fish cakes are lightly cooked, add the prepared sauce and continue sautéing for about 2 to 3 minutes, until most of the liquid has evaporated, then turn off the heat. |
| 𑛀 VEGAN KIMBAP (Yubu Kimbap) + Common Ingredients | |
| ① | For 30 frozen fired tofu, mix 1 tbsp of sugar (or 2 tbsp of starch syrup), 2 tbsp of thick soy sauce, and 3 tbsp of water in a small sauce bowl to make the seasoning. |
| ② | Cut the square fried tofu into the thickness of a pinky finger, then soak them in hot water or pour boiling water over them to remove grease. Squeeze them firmly with your hands to remove moisture. |
| ③ | Spread the squeezed fried tofu evenly in a pan, then drizzle the pre-made soy sauce mixture over them to ensure an even distribution. |
| ④ | Start by heating on high, and once you hear the sound of cooking, reduce the heat to medium-low to sauté. |
| ⑤ | Since fried tofu can burn easily, keep stirring continuously to prevent it from burning. After about 3 to 4 minutes, turn off the heat to finish. |
| 𑛀 CHAMCHI KIMBAP (Tuna Kimbap) + Common Ingredients | |
| ① | Eggs: Whisk together 5 eggs and 1/3 tbsp of table salt in a seasoning bowl. Then, add 1 tbsp of cooking oil to a pan and fry the eggs thinly over low heat. |
| ② | Roll the finished fried egg into a circular shape and slice it thinly, similar in thickness to the ham. |
| ③ | Ham: Thinly slice the ham and heat 1/3 tbsp of cooking oil in a pan over medium heat. Stir-fry it for about 3 minutes, making sure it doesn't burn. |
| ④ | Fish cakes: Slice 5 fish cakes to the same thickness as the ham. Then, add 1/2 tbsp of sugar, 1 tbsp of thick soy sauce, and 2 tbsp of water. Stir-fry over medium-low heat for about 3 to 4 minutes. |
| ⑤ | Tuna: Open the can of tuna and discard all the broth. Then, use a spoon to press the tuna, removing any remaining moisture. |
| ⑤ | Put onion chopped to the size of fingernails and tuna in a mixing bowl. Add 5 tbsp of mayo, 1/2 tbsp of sugar (or 1 tbsp of oligosaccharide), and 1/3 tbsp of pepper, mixing well to ensure everything is evenly combined. |
| ⑥ | For the chamchi kimbap, you can choose to omit fish cakes and ham according to your taste, but it is recommended to use all the other ingredients. |