Most Koreans love kimbap. We usually bring kimbap along on picnics. There are many kinds of kimbap in Korea: kimchi kimbap, cheese kimbap, tuna kimbap, beef kimbap, nude kimbap, sesame leaves kimbap, etc. Today I will make the most common kimbap. It will have 5 things in it: cucumbers, pickled radishes, ham, crabsticks, and eggs. A secret for making kimbap is that all of the ingredients need to have same size. That will help make the kimbap look more delicious and taste better.
Yield: 10 KimBap Rolls
Short Korean Lesson
- ChahmGgae (참깨) = Sesame Seeds
- ChahmGiReum (참기름) = Sesame Oil
- 10 Sheets Dried Seaweed
- 5 Crabsticks
- 10 Pieces Ham
- 1 Seedless Cucumber
- 10 Pieces Pickled Radish (DanMuJi)
- 5 Eggs
- 7-8 Bowls of Cooked Rice
- 1 tsp Salt
- 1½ Tbsp Sesame Oil
- 1½ Tbsp Olive Oil
- ½ Tbsp Sesame Seeds
Cut the cucumber to the same length as the crab sticks and then cut the cucumber in half. Cut it half again, and then divide it into three or four pieces. Sprinkle 1½ tsp of sea salt on the cucumber. Leave it set for 5 minutes, then rinse the cucumber once.
Wipe the water off with a towel.
Break 5 eggs and add 5 pinches of salt. Mix.
On medium heat, add a little bit of oil in a pan and then spread it around with a paper towel. Pour the egg mix into the pan. Let it cooked until the surface is almost cooked. Reduce the temperature to low and flip the egg over.
Cut the egg into half-inch strips.
Cut the pickled radish into strips. It should be the same thickness as the cucumber. You can also buy precut pickled radishes, but I think the strips are cut too thin; so I prefer to cut the whole radish myself.
Cut 5 crab sticks in half to make 10 strips.
Cut the ham into similarly sized strips as the cucumber and radish strips.
Add 7 or 8 bowls of cooked rice in a large bowl. Then add 1½ Tbsp of sesame oil, 1½ Tbsp of olive oil, 1 tsp of salt, and ½ Tbsp of sesame seeds. Mix gently, so your rice will not get mashed.
Cover your rice with the plastic wrap, so it will not get dry.
Place the shiny side of the seaweed sheet down. Spread some rice over ⅔ of the seaweed sheet.
Place the pickled radish and a crabstick on top of the rice. Put the cucumber and ham next to the crabstick.
Put the egg on top of the ham.
Roll the seaweed sheet.
Rolling it tightly is important.
Put some rice on the end of the seaweed sheet to help seal it shut. I hope you used sticky rice!
Roll the kimbap with the bamboo mat.
Squeeze it hard so that it gets a good shape.
Put some sesame oil on the surface of the kimbap. The sesame oil will give flavor and keep your kimbap shiny.
Cut the kimbap into half inch pieces or bite sized pieces. I recommend that you do not cut them too thick.
Wow, this looks very decious, doesn’t it? ;D Why don’t you make some kimbap and go on a picnic with your family or friends someday? Enjoy! 😀