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. In my opinion, perfectly cooked rice is the most critical part of good kimbap. So, I will cook 4 cups of rice for this recipe. I already washed and drained out the water. You can use whatever method you use for cooking your rice, but today I will use my Cuckoo rice cooker. I put the washed rice in the rice cooker and pour the right amount of water in it. You can check out my other video for 3 ways to cook Korean rice. Be careful that you don’t make your rice too moist. It is best to make your rice with slightly less water than you would normally use for kimbap rice.
Yield: 10 Rolls
