Kimbap – Korean Rice Rolls | 김밥

Kimbap | Rice Rolls

 

 

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Additional Filler Options

Meat (seasoned and cooked):
Bulgogi, Teriyaki Chicken, Pork, Ground Beef

Seafood (seasoned and cooked):
Shrimp, Crabmeat, Tuna packed in water, Pan-fried Baby Anchovies

Tamagoyaki – rolled egg omelette

Vegetarian:
Fresh avocado.
Seasoned and cooked: Chinese Broccoli, Mushrooms, Roasted Tofu, Green Beans

Bento5Here’s a lunchbox I made for my son with left-overs from dinner the night before: Chicken cutlet, Asian Green Beans. I also added cucumbers, Burdock Stir-fry and pickled turnip.

 
 

Kimbap | Korean Rice Rolls
 
Makes: 10 Rolls
Ingredients
  • 10 sheets roasted seaweed sheets
Rice (Makes about 6 cups of cooked rice)
  • 3 cups short-grain white rice
  • 3 cups water
  • 1 3 inch square kombu (dashima)
  • 2 teaspoons kosher salt
  • 2 tablespoons sesame seed oil
  • 1 tablespoon roasted whole sesame seeds, optional
Fillers
  • 10 8 inches by ⅓ inch thick pickled radish
  • 2 to 3 medium carrots, julienned
  • 6 persian cucumbers, julienned or 2 bunches spinach, blanched
  • 3-5 links chicken sausage, cut into ⅓ inch thickness
  • 2 cups burdock stir-fry
Instructions
  1. Follow the instructions on Kimbop | Korean Rice Rolls video on NotJustRice.com
Notes
If you already have cooked rice, you can also use it. Warm it up in the microwave, add salt, sesame seed oil and roasted sesame seeds.

Additional Filler Options

Meat (seasoned and cooked):
Bulgogi, Teriyaki Chicken, Pork, Ground Beef

Seafood (seasoned and cooked):
Shrimp, Crabmeat, Tuna packed in water, Pan-fried Baby Anchovies

Tamagoyaki- Rolled Egg Omelette

Vegetarian:
Fresh avocado.
Seasoned and cooked: Chinese Broccoli, Mushrooms, Roasted Tofu, Green Beans