A serving of kimbap on a tray

Kimbap

Name: Kimbap
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: Makes 4
Cuisine: Korean
Ingredients: 2 tsp vegetable oil; 1 carrot cut into thin matchsticks; 2 eggs; 100g danmuji (Korean pickled daikon), or use gherkins or cucumber; 60g seafood sticks sliced into thin lengths; 2 hot dogs sliced lengthwise into quarters; 6 gim or nori seaweed sheets; 100g baby spinach; 1 tsp sesame oil plus extra for brushing; ½ tsp sesame seeds plus extra for sprinkling; 500g cooked sushi rice; 1½ tsp sesame oil; 2 tsp sesame seeds

Da-Hae West

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Makes 4

Easy

Prep: 45 mins

Cook: 10 mins

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Adapt these Korean-style rice rolls with almost anything you like – we've used seafood sticks and hot dogs, but spicy pork or tuna mayo work well too

Low sugar

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Kimbap is Korea’s version of a sandwich - they’re filling, portable and can be filled with anything you like, from spicy pork to soy bulgogi beef, tuna mayonnaise or hot dogs. They’re often likened to sushi maki rolls, but the key difference with kimbap is that the filling is usually cooked - in fact all are individually cooked and seasoned to retain the best colour, flavour and texture - and the rice is warm or at room temperature, seasoned with sesame oil rather than vinegar. They are best eaten on the day as the rice hardens in the fridge and the seaweed sheets become soggy when reheated in a microwave, but if you do have any leftovers then the best way to heat them is to lightly whisk some eggs to dip the kimbap circles in, then lightly fry on both sides to gently warm the rice inside.

Ingredients

Nutrition

Units:

MetricUS

2 tsp vegetable oil
1 carrot

cut into thin matchsticks
2 eggs
100g danmuji

(Korean pickled daikon), or use gherkins or cucumber
60g seafood sticks

sliced into thin lengths
2 hot dogs

sliced lengthwise into quarters
6 gim or nori seaweed sheets

For the spinach

100g baby spinach
1 tsp sesame oil

plus extra for brushing
½ tsp sesame seeds

plus extra for sprinkling

For the rice

500g cooked sushi rice
1½ tsp sesame oil
2 tsp sesame seeds

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Nutrition: Per serving

kcal308
fat11g
saturates2g
carbs38g
sugars3g
fibre5g
protein11g
salt1.53g

Method

step 1

First, prepare the spinach. Put the spinach in a heatproof bowl and pour over boiling water from the kettle, pushing the leaves under the water using a spoon to make sure they all wilt. Drain, then rinse under cold running water and squeeze out any excess liquid. Return the spinach to the bowl and add the sesame oil, a pinch of salt and the sesame seeds. Mix and set aside.
step 2

Heat half the vegetable oil in a frying pan over a medium heat and fry the carrots for 2 mins until slightly softened. Remove to a plate and set aside.
step 3

Wipe the pan clean and heat the remaining oil over a high heat. Crack the eggs into a bowl and lightly whisk, then pour into the pan and swirl the pan to coat the base. Cook briefly until just set, then transfer the omelette to a chopping board and slice into strips, about ½cm thick. Put all the filling ingredients – the danmuji, seafood sticks, hot dogs, carrots, sliced omelette and spinach – on the same tray. Mix all the ingredients for the rice with ½ tsp salt in a large bowl.
step 4

Lay a seaweed sheet shiny-side down on a board and spread a quarter of the rice over three-quarters of the sheet in an even layer, leaving the top quarter of the sheet bare. Cut another seaweed sheet in half and lay this across the middle of the rice. (This will form the base layer for all the fillings.) Arrange a few pinches of each of the fillings across the length of that seaweed sheet. Lift the bottom of the larger seaweed sheet up and over the fillings, then tightly roll up, tucking everything in with your fingers as you go. At the end of the sheet, add a few grains of rice across the top to act as a glue to seal. Lightly brush with sesame oil and sprinkle with sesame seeds, then repeat to make the remaining rolls.
step 5

Slice into 1cm-thick circles using a sharp knife – if the knife starts to stick, wipe it with a piece of kitchen paper and sesame oil to create neat slices. You can also trim the edges if they’re a little rough.

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