Kimbap (Korean Lunch Rolls)
Hellooo everyone! Happy Cinco de Mayo. I didn't really celebrate other than to eat lots of guacamole on my couch, but I think that was less celebration, more just stress eating about the Donald Trump mess. Also, I stayed at work until nearly 10PM last night. I didn't mind (happily I have a v wonderful job that's more fun than it is foe), but I was in serious need of talking-to-no-one-and-eating-corn-chips time.
My mental health has otherwise been restored recently by the Drake album. In particular, I can't stop listening to "With You" on repeat. But also "One Dance" and also the Rihanna duet and also...
Anyway, I cooked sooo much Korean food this weekend. That's cause me and Danny went to K-Town to get our hairs cut. And that always means that we also bring home a big ol' haul from HMart. Next on my list of quintessential Korean food to share with you is kimbap!
These are Korean rice rolls. You can put pretty much whatever you want inside, but I included some of the tradish fillings. I'd be careful not to refer to these as "sushi" even though they look a lot like a California roll. Kimbap rarely contains fish and the rice usually doesn't have vinegar (but I added sommeeeeeee cause I like it!), but sesame oil instead. Here's a lil bit more about that.
To be honest, I buy almost all of the pieces to these kimbap. If you go to any Korean or Asian grocery store, you can find things like imitation crab meat and pickled daikon pretty easily. Eggs and rice, you got! As for any other fillings, things like Korean-style spinach are super simple to make. Just blanche leaves in hot water and then toss in some salt and sesame oil. Other simple additions are julienned carrots or cucumbers. As for the burdock root I use in this recipe, you can find that at Korean or Japanese marts too. The one I buy looks like this (it's burdock + daikon in a single package, yippee)! Oh, and if you don't have a sushi mat, just use a piece of wax paper or plastic wrap to help you form your rolls.
Pack 'em up for lunch and dine like a true Korean schoolkid! I hope you like.
Kimbap (Korean Lunch Rolls)
- 1 cup short grain rice
- 2 cups water
- pinch salt
- 1 1/2 Tbsp rice wine vinegar
- 1 tsp sesame oil
- 2 eggs
- 2 sheets roasted seaweed
- 2 strips pickled daikon
- 4 strips pickled burdock
- 2 pieces imitation crab meat
- 1/4 cup spinach namul (blanched and coated in a bit of sesame oil)
- Add rice and water to rice cooker and cook. When finished, fluff and let cool slightly. Then, using a rice paddle, mix rice with salt, vinegar, and sesame oil. Set aside.
- Whisk together eggs in a small bowl. In a nonstick skillet, cook eggs over medium heat, omelette-style, so that you have a thin sheet of eggs. Turn out onto a cutting board and cut into thin strips.
- Lay one sheet of seaweed on a bamboo sushi mat. Gently spread with half of the rice, taking care not to tear seaweed.
- Lay half of the daikon, burdock, crab meat, spinach, and egg onto the rice. Roll tightly to form a roll. Repeat with second sheet of seaweed, rice, and remaining fillings.
- Slice rolls with a sharp knife into two-inch pieces. Serve immediately or store at room temperature for a few hours. (Refrigeration will make rice dry and stale.)