Kimbap, aka sushi Korean-style

My husband and I have loved eating kimbap for a while now. It’s the Korean version of sushi, but Koreans don’t usually use raw meat in kimbap. I even bought the stuff to make it but intimidation kept me from it. Yesterday at our first Korean class for adoptive families, our teachers taught us to make kimbap. It was so yummy and not at all difficult.

Kimbap is a traditional picnic food in Korea and often sent in children’s lunches. You can really use any meat (or no meat) and veggies that you like, but here’s how we made it.

Kim sheets (seaweed sheets for making sushi)
Cucumber, cut in long strips
Egg pancake, cut in long strips
Carrots, cut in long strips
Pickled radish, cut in long strips
Spam, cut in long strips
Rice (short-grained or sushi rice), cooked
Sesame oil

While the rice is cooking, slice all your ingredients and cook the carrots until they are tender. You’ll also want to cook the egg pancake (basically make an omelet, maybe a little thicker, then cut into strips) and heat the Spam. Once the rice is cooked, season it with a little sesame oil and salt.

Place the kim in front of you so it looks like a rectangle (left to right should be longer than top to bottom).

Layer rice on the kim, not too thick, but covering the sheet. Then on the bottom of the kim, which is closest to you, place two or three strips of each ingredient along the edge so each is forming a long line. They can go on top of each other and/or out to cover about half of your kim.

Once you have the ingredients layered, you’ll begin rolling the kimbap starting at the edge closest to you. Continue rolling, pressing slightly to make it tight, until the whole piece has been rolled into a log. Then you cut it into slices about a 1/2 inch thick. (A tip from our teacher is that if you put a little sesame oil on the knife it cuts easier.)

Nothing to it! Since some people are visual learners, here area  couple of web sites that show kimbap being made. This one is just photos and she uses fish cake instead of Spam. Or you can watch a video on Maangchi’s site. She uses tuna for her kimbap. Her web site address is on the right; then search for kimbap.


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