Kimbap

Korean seaweed rice rolls

Makes 4 rolls · 386 kcal per serving

Ingredients

• 300 g Short Grain White Rice
• 345 g Water
• 12 g Sesame Oil
• 3 g Salt
• 66 g Danmuji
• 54 g Carrot
• 66 g Spinach
• 99 g Egg
• 99 g Bulgogi Beef
• 12 g Nori
• 5.4 g Sesame Seeds

Method

1. Rice: Rinse and cook the rice until just done; while still warm, fold in the sesame oil and salt (add the sugar too for the fridge/freezer version) and cool to room temperature.
2. Fillings: Cut the fillings into long strips.
3. 1. Sauté the julienned carrot.
4. 2. Blanch, squeeze, and season the spinach.
5. 3. Make a thin egg omelette and slice it.
6. 4. Cook the protein (marinated bulgogi, or pan-fried seasoned tofu).
7. 5. Cut the danmuji to length.
8. Roll: Lay a gim sheet shiny-side down on a mat, spread a thin even layer of rice over the bottom two-thirds, line the fillings across the middle, and roll tightly, sealing the edge. Brush with a little sesame oil, sprinkle toasted sesame seeds, and slice with a sharp, wet knife.
9. Fridge/freezer: Use the extra-oil (and sugar) rice, wrap each roll airtight, and reheat gently (steam or microwave from frozen) so the rice softens back up.

Notes

The rice is seasoned the traditional way, sesame oil and salt, no vinegar (unlike sushi rice).