How to make delicious, not fishy Korean kimbap

Kimbap It is one of the traditional Korean dishes. How to make kimbap It’s not difficult, it’s simply a combination of cooked rice and dried seaweed leaves with a few other ingredients. There are many different types of kimbap, of which 5 main types are:

• Nude kimbap – a type of kimbap with rice wrapped in seaweed.

• Chungmu kimbap is about the size of a finger. Usually this type of kimbap will not have a filling, is served with kimchi or spicy squid.

• Mayak kimbap is a traditional type of filling made from pickled radish, spinach, carrots, and sesame oil.

• Chamchi kimbap is the name for canned tuna kimbap.

• Samgak kimbap is also known as triangle rice with seaweed rolled outside.

In this article, Eva Kitchen will introduce to you 3 ways to do it delicious kimbap titrate in just a “wink”. Let’s find out together!

first How to make traditional kimbap

Traditional kimbap is also known as mayak kimbap. The way to make this type of kimbap is quite simple.

1.1. Traditional kimbap ingredients

• Shell material:

• Plain rice: 250g
• Seaweed: 1 box
• Bamboo blinds: 1 pc
• Sesame oil

• What does kimbap include?

• Chicken eggs: 2 eggs
• Carrot: 1 piece
• Spinach (spinach): 1 bunch
• Cucumber: 1 fruit
• Pickled radish: 100g
• Sausage

* With kimbap filling, in addition to sausage you can replace with bacon or crab stick. These materials will be changed depending on actual conditions.

1.2. How to make traditional kimbap step by step detailed

Step 1: Prepare the ingredients for making kimbap

• Wash the plain rice, soak it for about 30 minutes, and then put it in the rice cooker to cook.
• Cucumbers, carrots are washed, peeled and cut into long squares to taste.
• Sausages are fried and then cut into long strips, about the size of 1 chopstick.

• Crack an egg into a bowl and season with a bit of seasoning, beat until golden brown on both sides. Slice the eggs into large strands similar to sausages.
• The pickled radish you buy at the supermarket is already sliced, so just cut off the soaking water.
• Spinach washed, drained and then blanched. Put the pan on the stove, add cooking oil, then add the pre-prepared vegetables and stir-fry. Add a little more seasoning to make the vegetables more flavorful.

Step 2: Roll kimbap

• Lay out the bamboo blinds on a flat surface and place the seaweed leaves on top. Note, you should leave the rough side of the seaweed leaf on top so that the rice sticks to the seaweed’s surface more.
• Use a spatula to spread the rice evenly over the seaweed leaf surface, then place eggs, sausages, cucumbers, carrots, and spinach in turn and roll.

Good tip: When spreading the rice to the surface of the seaweed leaves, only about ¾ of the leaf area should be spread. Use a bamboo curtain to roll tightly so that the kimbap is round and firm, and when sliced, it does not leave the core.

Step 3: Done

• Take a little sesame oil and spread evenly on the surface of kimbap and then cut into bite-sized pieces.
• Arrange the kimbap mayak on a plate and dip it in chili sauce or mayonnaise.

This traditional way of making kimbap has a very eye-catching color. The delicious crispy vegetables combined with the rich taste of eggs and sausages create a wonderful dish. Mayak kimbap is suitable for everyone’s taste, whether children or adults can enjoy.

2 How to make kimbap without bamboo blinds

If you don’t have bamboo blinds in your house, you can completely roll the kimbap with some other tools such as:

• Clean cloth towels
• Seaweed
• Stencils
• Specialized kimbap winding machine

In this article, Kitchen Eva will share with you how to make kimbap without bamboo blinds and still roll evenly and firmly.

2.1. Materials for making kimbap without bamboo blinds

• Ingredients for kimbap shell

• White rice: 1 bowl
• Filtered water: 2 cups
• Salt

• Ingredients for kimbap filling

• Dried seaweed
• Carrot: 1 piece
• Cucumber: 1 fruit
• Sausage
• Sugar, salt
• Sesame oil, roasted sesame
• Mayonnaise, chili sauce

2.2. Instructions on how to make kimbap without bamboo blinds

Step 1: Prepare ingredients to make kimbap

• Crack an egg into a bowl, add a pinch of salt and beat it. Put a non-stick pan on the stove, add 1 tablespoon of cooking oil, heat it up, then pour in the eggs and fry them until golden brown on both sides.

• Slice the fried egg into long strips about the size of a chopstick.
• Sausage cut into long pieces about the same size as an egg.
• Cucumbers, peeled carrots, cut into small, long pieces.

Step 2: How to mix rice to make kimbap

If you want delicious kimbap, mixing rice is an extremely important operation.

• First, you put the white rice in a bowl.
• Then add a little vinegar, sesame oil, roasted sesame and mix well.

Adding vinegar and sesame oil will make the rice grains softer and more delicious when rolling kimbap.

Step 3: Roll kimbap

• Spread the dried seaweed on a cutting board, plate, or other flat surface.
• Scoop 1 tablespoon of white rice mixed in step 2 and spread it evenly on the surface of the seaweed leaves. Spread the rice evenly about ¾ of the seaweed leaves.

• Arrange cucumbers, carrots, eggs, sausages on top and then roll the seaweed with your hands.

Good tip: You roll slowly, gently so that the seaweed leaves are not torn. When ready to roll, take a little water to spread on the edge of the outer leaf and then glue it so that the kimbap will be stronger.

Step 4: Done

• Place the rolled kimbap on a cutting board and use a sharp knife to cut it into bite-sized pieces.
• Kimbap rolls like this dipped in soy sauce or mayonnaise will be great.

Rolled kimbap without bamboo blinds but still very round and sturdy. The filling has the cool taste of cucumbers, the crunchiness of carrots, the greasy taste of fried eggs and sausages, adding a delicious dipping sauce to create a perfect dish.

3 How to make kimbap without sesame oil

Sesame oil is one of the necessary ingredients when making kimbap, in the absence of this oil you can still make delicious Korean-style kimbap by applying the following recipe.

3.1. Materials needed

• Sticky rice: 300g
• Seaweed: 1 pack
• Korean pickled radish: 1 pack
• Sausage: 2 pieces
• Chicken eggs: 3 eggs
• Carrot: 1 piece
• Cucumber: 1 fruit
• Bamboo blinds: 1 piece
• Salt

3.2. How to make kimbap without sesame oil

Step 1: Cook rice and prepare ingredients

• Wash the sticky rice and put it in the rice cooker, add a little salt and cook as usual. When the rice is cooked, take it out and let it cool.

• Peel the Korean pickled radish package purchased at the supermarket, pour the soaking water and remove the radish to drain.
• Carrots peeled, washed. Cut carrots into squares with the tip of chopsticks and boil them. When carrots are cooked, take them out and let them cool.

• Crack the eggs into a bowl, add a pinch of salt and beat them. Put the pan on the stove, add cooking oil and fry the eggs on both sides until golden brown. Remove eggs to a plate, slice to taste.
• Peel the cucumber, remove the inner part and then cut it into long strips like a carrot.

Step 2: Roll kimbap

When you have finished preparing the ingredients, you can start rolling the kimbap.

• First, you spread the seaweed on the bamboo curtain.
• Next, scoop 1 tablespoon of rice and spread it evenly over the surface of the seaweed. You should only strip the rice about ¾ of a seaweed leaf.
• In turn, arrange sausages, eggs, carrots, cucumbers, and pickled radishes and roll them up using bamboo blinds.

Good tip: Hand force when rolling bamboo blinds is very important, you must adjust accordingly so that the kimbap is round and tight without cracking. In case the rice is not round and straight after rolling, you can roll the bamboo curtain again and straighten it until it has a satisfactory shape.

Step 3: Cut the kimbap

• Arrange the rolled kimbap on a cutting board and use a sharp knife to cut it into bite-sized pieces.
• It is advisable to cut slices about 2cm thick.

• If you have roasted sesame seeds in your house, you can sprinkle them on top of the kimbap to both decorate and help the kimbap taste more fragrant and greasy.

This kimbap recipe is quite simple and does not require a lot of preparation. Kimbap is delicious, with the crisp and cool taste of vegetables, fried eggs, rich sausage, adding the mild sour taste of pickled radish to help neutralize the flavor of the dish.

You can dip it with chili sauce or mayonnaise.

4 Some notes on how to make delicious Korean kimbap

To make Korean kimbap delicious, you need to keep a few things in mind:

• Do not use ordinary rice but should buy plain rice with a certain plasticity. Cooking rice should adjust the amount of water just enough to avoid the rice being too mushy or too dry. Usually, Koreans will choose sushi rice to make kimbap. This is a type of rice with small, round grains that, when cooked, are sweet, fragrant and extremely flexible.
• Rice rolls will be more delicious when sesame oil is added. In the process of mixing rice, you should avoid using a spoon to stir it because the rice is easily broken and not delicious.

• Kimbap after making must be eaten immediately, if left for a long time, the rice will be dry and have a fishy smell when eaten.
• It is recommended to use bamboo blinds or plastic molds to make the kimbap round, beautiful and firmer than rolling it by hand.
• Because kimbap is quite sticky, you need to use a sharp knife to cut it. Don’t forget to brush a thin layer of cooking oil on the knife surface so that the cut kimbap will be more beautiful and even.

5 Instructions for preserving kimbap

Kimbap is not eaten all or you make it for the next day to use, it is necessary to apply the correct preservation method to keep the flavor of the dish.

Some notes when preserving kimbap you must definitely pay attention to:

• Should put kimbap in a glass bowl with a lid or use cling film to wrap, put in the cool compartment of the refrigerator.

• Absolutely do not let kimbap come into contact with the air because that way the rice is easy to dry, harden, the seaweed is not delicious, even has a fishy smell.
• The maximum storage time for kimbap is 2 days, so don’t leave it for too long.

Hopefully, the ways to make kimbap that Chef Eva has just shared have helped you know more recipes to make kimbap as delicious as Koreans. Good luck!