Small Size, Big Taste
Little Kimbap
Difficulty: ★★☆☆☆
Cooking time: Less than 30min
Servings: 3~4
INGREDIENTS
- 4 dried seaweed sheets (gim/sushi nori)
- 120g / 4.2 ounces spinach (regular or baby spinach)
- 2 eggs, beaten
- 1/2 carrot (120g / 4.2 ounces), julienned
- 2 to 4 imitation crab sticks (depending on the length), cut in half length ways
- 4 sticks of BBQ Kimbap ham, cut into long strips if you didn’t buy the pre-cut version
- 4 yellow pickled radish (danmuji), cut into long strips if you didn’t buy the pre-cut version
- 2 1/2 cups cooked short grain rice
- 2 Tbsp sesame oil, divided
- 3/8 tsp fine sea salt (or more to taste), divided
*1 Tbsp = 15 ml, 1 Cup = 250 ml
Step 1
✔️ Julienne the carrots.
✔️ Cut the pickled radish strips into half, of a thickness for easy consumption.
✔️ Besides carrots and pickled radish, you can also add ham, crabsticks or other fillings of your choice. The key here is to cut the ingredients into thin strips for easy wrapping of kimbap later on!
Step 2
✔️ Cut the roots from the spinach and wash the spinach well.
✔️ Add a pinch of salt to a pot of boiling water and blanch the spinach slightly.
✔️ Rinse the spinach in cold water before removing any excess water.
✔️ Season the spinach with some salt and sesame oil.
Step 3
✔️ Add a little oil to a heated pan and stir-fry the carrot strips with a sprinkle of salt.
✔️ If you intend to add ham to your kimbap, you can also pan-fry them until they turn golden-brown.
✔️ If you wish to add egg strips, beat an egg and add the egg mixture to the pan to cook a thin omelette, then slice the omelette into thin strips.
Step 4
✔️ Season the cooked rice with a dash of salt, sesame oil and sesame seeds (optional).
Step 5
✔️ Cut the roasted seaweed sheet into 4 equal parts
✔️ Add the seasoned rice to the top 1/4 portion of the seaweed sheet, spreading the rice out evenly.
✔️ Add your kimbap fillings on top of the rice and roll the kimbap firmly.
