Hi Aeri’s Kitchen friends! If you follow me Instagram, you would know by now that I love kimbap and I have to eat it on a regular basis. I do not think that I was this crazy about Kimbap when I lived in Korea, but I do feel cravings for it in America. Maybe, it’s because that kimbap is a comfort food for me whenever I miss Korea. Anyway, since I shared a basic Kimbap recipe previously, today I want to teach you an upgraded version of Kimbap with more ingredients in it. Since it is bigger than normal kimbap, I will call it king kimbap, which is 왕김밥 (Wang GImBap) in Korean. It looks fancy and it tastes amazing. Of course, I will make it easy for you to try.
Yield: 6 Rolls
Short Korean Lesson
- Wang (왕) = King
- WangBi (왕비) = Queen
- 6 Cups Cooked Short Grain Rice (2 Tbsp Sesame Oil, 2 Tbsp Sesame Seeds, ½ tsp Salt)
- 12 Sheets Dried Laver for Kimbap
- 4 Eggs (4 Pinches Salt)
- 2 Cups Cucumber
- 2 Cups Carrot (½ tsp Cooking Oil, ⅛ tsp Salt)
- 12 Strips Yellow Pickled Radish
- 6 Strips Korean Ham
- 6 Strips Seasoned Burdock
- 3 Fish Cake Pieces
- 3 Korean Crab Sticks
These are all the ingredients for king kimbap. Compared to normal kimbap that has ham, crab stick, pickled radish, cucumber, and egg, this king kimbap also has seasoned burdock, fish cakes, and carrot.
First, julienne 2 cups worth each of cucumber and carrot.
Next, fry 3 sheets of Korean fish cake with a little cooking oil until both sides become nicely golden brown on medium-high.
Cut 3 Korean crab sticks in half lengthwise. Cut 6 strips of ham in a similar size as the crab stick strips. Divide the fried fish cakes horizontally into 4 pieces.
Cut the pickled radish into 12 strips. They will be slightly smaller than the crab stick strips. You can buy this pre-seasoned burdock for kimbap at a Korean grocery store. We need 6 strips of it.
When all the cutting is done, break 4 eggs and add 4 pinches of salt. Whisk them gently.
Put some cooking oil on a folded paper towel and wipe a heated nonstick pan with the oiled paper towel. This way, you can control the amount of oil for your fried egg.
Pour ⅓ of the egg mixture into the pan. Spread it out evenly and fry it for about 1 minute on medium. In one minute, the surface of the egg will be almost cooked. Flip the egg and let it finish cooking for about 30 seconds.
Put the cooked egg on a cutting board to cool down before cutting. Use the same process two more times with the remaining egg mixture. When the egg has cooled down little bit, stack all 3 sheets together.
Roll the egg up and cut it into thin strips. This makes cutting the egg into nice thin long strips a quick and easy process.
Drizzle about ½ tsp of cooking oil over a heated pan. Then, add the carrot and ⅛ tsp of salt.
Fry it for 5 minutes on medium-high. All the filling ingredients are ready, so let’s season the cooked rice.
Put 6 cups of cooked short grain rice in a big bowl along with 2 Tbsp of sesame oil, ½ tsp of salt, and 2 Tbsp of sesame seeds. Mix everything gently. Cover the rice with plastic wrap to prevent the rice from becoming dry.
Prepare 12 sheets of dried laver for kimbap. We will need 2 sheets per a roll of kimbap.
Place a sheet of dried laver on a bamboo mat. Make sure that the shiny part of the dried laver faces the bottom. Spread 1 cup of the rice over the dried laver evenly and leave about ½ inch of space at the end.
Here is a tip to make a big but pretty kimbap. Cover half of the rice with another sheet of the dried laver.
Now, we will put the filling ingredients on the second sheet of the dried laver. Follow this order: first place the fish cake (leaving about 1 inch of empty space), then add some cucumber, and next add some carrot.
Then, put some fried egg on top of the fish cake. You can divide the cucumber, carrot, and egg into 6 portions ahead of time, so you can better guess how much to put into each roll.
Place 2 pickled radish strips next to the carrot, and then the crab stick, ham, and burdock right next each other.
It is time to roll. This can be a little tricky for you, but if you do it like me, you can do it too. I like to roll the egg with the dried laver first, and then keep on rolling the rest of the ingredients. (Please watch the video instruction for this step.)
Roll the kimbap all the way to the end.
You will be left with this chubby giant kimbap.
Roll the kimbap with a bamboo mat again.
Squeeze the bamboo mat with both hands to make the kimbap round and firm.
Put some sesame oil on the surface of the kimbap to make the kimbap shiny and delicious.
Slice the kimbap into your desired thickness and sprinkle some more sesame seeds on top before serving.
Since this kimbap is big, one roll of kimbap can easily fill you up. You can prepare the filling ingredients ahead of time and just cook the rice right before you roll the kimbap. That way, it can be a fast and convenient meal or snack. I’m very happy to share this delicious recipe with you today. Try my 왕 김밥 recipe, take a picture, and share it with me through Instagram or Facebook. Enjoy your delicious king kimbap, and see you next time. Bye~~💕