Entertaining with Kimbap

Entertaining with Kimbap Recipe

Kimbap, or Korean Sushi, is a popular Korean food dish made from steamed white rice (which is “bap” in Korean) and other ingredients such as bulgogi, spinach, yellow pickled radish, eggs and more. It’s rolled in gim (sheets of dried roasted seaweed), with the gim on the outside and served in small, bite-sized pieces.

Entertaining with Kimbap Recipe

If you’ve never tried kimbap before, you can pick some up at any large Korean grocery store in the ready-made hot food section. Grocery stores usually sell kimbap in packages with two rolls, already sliced and it’s usually packaged with pieces of the yellow pickled radish on the side to enjoy with your kimbap.

Entertaining with Kimbap Recipe

Kimbap is extremely versatile. You can change up what you add inside so you can easily switch out the bulgogi with crabmeat or make an all vegetarian roll instead. The possibilities are endless!

So, if you’re looking for something fun and interactive for your next party or casual gathering with friends, set up a kimbap table and have your friends roll their own! It’s lots of fun and you and your friends can customize the rolls so everyone can pick and choose and enjoy what they want.

Be sure to follow these helpful steps and tips below and get rolling!

What you will need:

A bamboo rolling mat (purchase one for each person or 5-6 so people can share)
Disposable gloves
A small bowl of water
A wood cutting board or other clean, sturdy surface
A sharp knife

Entertaining with Kimbap Recipe

The most important tool you will need is a bamboo rolling mat. You can purchase this mat online or at any Korean or Asian market. This mat not only helps shape the roll but it actually helps you to securely pack the ingredients inside while you are rolling. Tip: wrap your bamboo mat in plastic wrap and seal it with scotch tape. This will keep anything from sticking to the mat and will help you to roll with ease.

Tip: Wear disposable gloves while you are making your kimbap. This helps especially when you are smoothing out the rice onto your gim. This way, the rice doesn’t stick as much, your hands remain clean and this just makes for a cleaner process throughout.

Part of the attraction of kimbap is the way it looks aesthetically when it’s cut so make sure your ingredients (meat, veggies, eggs) are either sliced thin lengthwise or julienned.

Entertaining with Kimbap Recipe

My KitchenAid® 9-Cup Food Processor with the ExactSlice™ System made julienning my carrots a breeze. I simply inserted and used my Julienne Disc and got the carrots exactly how I wanted them in no time at all!

Entertaining with Kimbap RecipeEntertaining with Kimbap Recipe

When assembling and rolling my kimbap, I like to work on a large wooden cutting board. Just make sure you are working on a clean, sturdy surface and that you have plenty of room to roll your kimbap.

Let’s get started!

Step 1: Have all of the cooked ingredients cut and ready to go in front of you. Take one sheet of the dried gim and place onto your bamboo mat (make sure the bamboo sticks are horizontal). Spread about a 1/2 cup of cooked, seasoned rice onto 2/3 of the gim, spreading it evenly with your fingers. Tip: leave at least one inch uncovered (with no rice at all) at the top. This will help you to seal your roll at the end.

Entertaining with Kimbap Recipe

Step 2: Lay in all of the ingredients side by side down at the bottom, leaving about an inch of exposed rice down at the bottom. Using the bamboo mat on the end closest to you, roll from the bottom up and over the ingredients (like you’re rolling a sleeping bag), pressing down gently but firmly to make the fillings stay in. As you continue to roll, pull the mat up and straighten it so that it doesn’t get caught in the roll. Continue until you have reached the edge of the gim.

Entertaining with Kimbap Recipe

Entertaining with Kimbap Recipe

Entertaining with Kimbap Recipe

Entertaining with Kimbap Recipe

Step 3: Using your fingers, dab just a little bit of water along the top seam of the dried seaweed and roll to seal it closed. Roll and gently squeeze one last time with the bamboo mat, set aside and continue with the other seaweed sheets.

Entertaining with Kimbap Recipe

Entertaining with Kimbap Recipe

Step 4: When all of the rolls are finished, using a sharp knife, dip the knife into the water and lift the knife up so the water runs down the blade. This will help you to get a nice, clean cut. Slice each roll into about 8-10 pieces. You can eat the end pieces immediately as these are not flat and usually not placed on the platter. Sprinkle on some sesame seeds and enjoy immediately!

Entertaining with Kimbap Recipe

Entertaining with Kimbap Recipe

DIY Kimbap

Makes 6 rolls

Note for the cook: You can find all of the items and ingredients below at your local Korean market.

ITEMS

A bamboo rolling mat
Disposable gloves
A small bowl of water
A wood cutting board or other clean surface
A sharp knife

INGREDIENTS

For the carrots

2-3 large carrots
1/2 teaspoon sesame oil
Pinch of salt

For the spinach

1/2 pound spinach, uncut with stems on and blanched
Sesame oil; start with 1 teaspoon
Pinch of salt
Sesame seeds

For the eggs

3 eggs
Pinch of salt
1 teaspoon extra virgin olive oil

For the rice

3 cups cooked white medium grain rice; slightly cooled
Sesame oil; start with 1 tablespoon
Pinch of salt
Sesame seeds

For the kimbap

6 sheets dried roasted seaweed (gim)
3 cups cooked seasoned white medium grain rice
6 strips yellow pickled radish (purchase the package that has the radish is already cut)
2-3 large carrots
1/2 pound spinach, blanched
3 eggs
1 pound cooked Korean bulgogi, see this recipe to make the bulgogi
Sesame seeds

DIRECTIONS

For the bulgogi

Marinate and cook the bulgogi based on the link to the recipe above.

For the carrots

Using your KitchenAid® 9-Cup Food Processor, insert the Julienne Disc and place your carrots (as shown in the photo above) into the largest opening of the wide mouth feed tube. Turn the KitchenAid® 9-Cup Food Processor on LOW and press the carrots down into the feed tube. Remove the julienned carrots and set aside, repeating until all of your carrots are julienned.

Using a non-stick pan over medium heat, heat the sesame oil and add in the julienned carrots, sautéing them for only a few minutes. You just want to soften them a bit. Season with salt, remove from the heat and place on a large platter.

For the spinach

Season the cooled, blanched spinach with sesame oil, starting only with one teaspoon. Season with salt, taste and adjust any seasonings. Sprinkle with a touch of sesame seeds and place on the platter with the carrots.

For the eggs

Using a medium-sized bowl, whisk the eggs with the salt and using a large non-stick pan over medium low heat, heat the olive oil. Pour the beaten eggs into the pan and leave flat, filling up the entire pan. Cook your eggs, remove from the pan, cut into long, thin strips and place on the same platter with the vegetables.

For the rice

Place cooked white rice into a large bowl and let cool for at least 10 to 15 minutes. Starting with 1 tablespoon, mix in the sesame oil and salt. Mix well and taste. Add just a touch more sesame oil if needed but do not overdo it. Your rice only needs a hint of sesame oil for taste. Sprinkle with sesame seeds, mix one last time and set aside.

Once you have all of the kimbap filling ingredients ready to go, set up everything at a table, making sure you have everything you need close by.

For the kimbap

Take one sheet of the dried gim and place onto your bamboo mat (make sure the bamboo sticks are horizontal). Spread about a 1/2 cup of cooked, seasoned rice onto 2/3 of the gim, spreading it evenly with your fingers. Tip: leave at least one inch uncovered (with no rice at all) at the top. This will help you to seal your roll at the end.

Lay in all of the ingredients (bulgogi, carrots, spinach, eggs, and yellow pickled radish) side by side down at the bottom, leaving about an inch of exposed rice down at the bottom. Using the bamboo mat on the end closest to you, roll from the bottom up and over the ingredients (like you’re rolling a sleeping bag), pressing down gently but firmly to make the fillings stay in. As you continue to roll, pull the mat up and straighten it so that it doesn’t get caught in the roll. Continue until you have reached the edge of the gim.

Using your fingers, dab just a little bit of water along the top seam of the dried seaweed and roll to seal it closed. Roll and gently squeeze one last time with the bamboo mat, set aside and continue with the other seaweed sheets.

When all of the rolls are finished, using a sharp knife, dip the knife into the water and lift the knife up so the water runs down the blade. This will help you to get a nice, clean cut. Slice each roll into about 8-10 pieces. You can eat the end pieces immediately as these are not flat and usually not placed on the platter. Sprinkle on some sesame seeds and enjoy!

Entertaining with Kimbap Recipe

Print


*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

FEATURED PRODUCTS

KitchenAid Julienne Disc
The versatile julienne disc saves time and effort by producing uniform matchstick strips for salads & garnishes. Works with both the 9 and 12-cup food processors. Learn More

KitchenAid® Julienne Disc

KitchenAid® 9-Cup Food Processor
KitchenAid 9-Cup Food Processor easily slices soft to hard foods with the optimized speeds, from thick to thin. The 3-in-1 Ultra Wide Mouth™ Feed Tube accommodates a variety of sizes of food. Learn More

KitchenAid® 9-Cup Food Processor

You might also like:

ABOUT THE BLOG

The Kitchenthusiast™ - the official KitchenAid blog - is all about possibilities, inspiration and a shared passion for making. With contributions from your favorite bloggers, you’ll discover new recipes to test, new techniques to hone and so much more. Because whether you cook, bake, brew or blend, anything you want to do in the kitchen, you can do with KitchenAid.