Kimbap Recipe

Name: Kimbap Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Korean
Ingredients: 4 Nori Sheets; 600 grams Sushi Rice; 160g Kimchi; 1 tbsp of Soy Sauce; 2 tbsp of Sesame Oil; Sesame seeds (to garnish); Kimbap Kit (contains all the above ingredients); 1 tbsp of sugar; Vegetable Oil (for cooking); Salt (to taste); 2 carrots; 1 cucumber; 4 eggs; 200 grams Spinach; 200 grams crab sticks

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Servings:

Prep Time:

30 minutes

Cook Time:

15 minutes

Start your Kimbap journey using our Kimbap Kit and follow our simple and authentic recipe. The kit will have all the dry ingredients you need - you just add your chosen fresh ingredients to make a delicious round of Kimbap for your family and friends! It's also super simple to make this dish vegan by replacing the crab sticks and egg with Tofu and Kimchi.

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Ingredients

4 Nori Sheets
600 grams Sushi Rice
160g Kimchi
1 tbsp of Soy Sauce
2 tbsp of Sesame Oil
Sesame seeds (to garnish)
Kimbap Kit (contains all the above ingredients)
1 tbsp of sugar
Vegetable Oil (for cooking)
Salt (to taste)

Ingredients for the filling

2 carrots
1 cucumber
4 eggs
200 grams Spinach
200 grams crab sticks

Directions

Prepare the rice based on the cooking instructions. Mix the cooked rice and leave to cool.
Julienned the carrots. Sauté in a bit of oil until they are slightly tender. Season with a pinch of salt.
Julienned the cucumber and set to one side.
Blanch the spinach, squeeze out excess water, and season with the soy sauce sesame oil.
Beat the eggs and make a thin omelette. Once cooked, cut it into thin strips.
To assemble the Kimbap, place a sheet of Nori shiny side down on the bamboo mat. Spread the rice evenly over the seaweed, leaving a 5cm border at the top. Lay a few strips of carrots, cucumber, spinach, egg, and crab sticks across the centre of the rice.
Roll the Kimbap tightly using the bamboo mat starting from the bottom up. Ensure the filling stays inside. Press firmly to maintain the shape. Seal the roll by spreading a little water on the top border of the seaweed.
Brush the roll with a little sesame oil for shine and flavour and sprinkle a few sesame seed on tops for garnish.
Slice the roll into 1.5cm thick pieces and serve immediately with soy sauce for dipping. Serve with a side of Kimchi.

Recipe Note

Try your hand at making this easy to follow recipe for our Classic Korean Kimbap! We also have a video available to show you the process of rolling in our Kimbap Kit. Get creative and add a variety of alternative fillings such as sauté Shitake mushrooms, beansprouts, julieened courgettes and more!

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