Asians > Korean > Rice

Kimbap with Kimchi Recipe

Ingredients with Measurements:
- 4 cups cooked short-grain rice
- 4 sheets of roasted seaweed
- 1/2 cup of kimchi, chopped
- 1/2 cup of carrots, julienned
- 1/2 cup of cucumber, julienned
- 1/2 cup of spinach, blanched and squeezed
- 4 eggs, beaten
- 1 tablespoon of vegetable oil
- 1 tablespoon of sesame oil
- 1 tablespoon of soy sauce
- Salt and pepper to taste

Special equipment needed:
- Bamboo sushi mat
- Plastic wrap

Step-by-step instructions:

1. In a bowl, mix the cooked rice with sesame oil and salt. Set aside.
2. In a pan, heat the vegetable oil over medium heat. Add the beaten eggs and scramble until cooked. Set aside.
3. In a separate bowl, mix the chopped kimchi with soy sauce. Set aside.
4. Place a sheet of roasted seaweed on the bamboo sushi mat, shiny side down.
5. Spread a thin layer of rice on top of the seaweed, leaving a 1-inch border at the top.
6. Arrange the scrambled eggs, julienned carrots, cucumber, and blanched spinach on top of the rice.
7. Spoon the kimchi mixture on top of the vegetables.
8. Roll the bamboo mat tightly, using the border of rice at the top to seal the roll.
9. Wrap the roll in plastic wrap and let it sit for 5 minutes to allow the seaweed to soften.
10. Repeat the process with the remaining ingredients.
11. Slice the rolls into bite-sized pieces and serve.


Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4 servings

Nutritional information:
Calories per serving: 320
Fat: 8g
Carbohydrates: 52g
Protein: 10g
Sodium: 450mg

Substitutions for ingredients:
- Instead of kimchi, you can use pickled vegetables or sautéed mushrooms.
- Instead of carrots and cucumber, you can use avocado, bell peppers, or daikon radish.
- Instead of spinach, you can use lettuce or kale.

Variations:
- Add cooked shrimp, crab meat, or smoked salmon for a seafood twist.
- Use brown rice or quinoa instead of white rice for a healthier option.
- Add a dollop of spicy mayo or sriracha for extra flavor.

Tips and tricks:
- Wet your hands with water before handling the rice to prevent it from sticking.
- Use a sharp knife to slice the rolls cleanly.
- Serve with soy sauce, wasabi, and pickled ginger on the side.

Storage instructions:
- Wrap the rolls tightly in plastic wrap and store in the refrigerator for up to 2 days.

Reheating instructions:
- To reheat, remove the plastic wrap and microwave for 30 seconds or until warm.

Presentation ideas:
- Arrange the sliced rolls on a platter and garnish with sesame seeds and sliced green onions.

Garnishes:
- Sesame seeds
- Sliced green onions
- Pickled ginger

Pairings:
- Miso soup
- Edamame
- Seaweed salad

Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Korean fried chicken

Troubleshooting advice:
- If the rolls are too loose, add more rice to the top border before rolling.
- If the rolls are too tight, use less filling.

Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the rolls in the refrigerator and consume within 2 days.

Food history:
- Kimbap is a Korean dish that originated in the early 20th century as a portable snack for farmers and laborers.

Flavor profiles:
- Savory, salty, tangy, and slightly spicy.

Serving suggestions:
- Serve as a snack, appetizer, or light meal.

Related Categories

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Region: Korean

Taste: Savory, Spicy, Tangy, Umami, Fresh