Kimbap
Servings: 8
Calories: 115kcal
Ingredients
Kimbab Rice
- 1 cup White rice
- 1 Tbsp Sesame seed oil
- ½ Tbsp White vinegar
- ¼ tsp Salt
Kimbab Fillings
- 8 Seaweed Sheets
- 5 Eggs - whisked and cooked in single layer egg
- 200 grams Yellow radish pickle
- 100 grams Crab meat
- 200 grams Flat fish cake
- 150 grams Woo-ung - burdock root, Optional
- 200 grams Vegetable fish cake - optional
Instructions
- Cooking the Rice: To start, cook the white rice in boiling water, then let it simmer on low heat. Once done, transfer it to a large bowl and mix in sesame oil, salt, and white vinegar, using a food-safe glove to combine evenly.
- Preparing the Rolling Station: Place a bamboo mat on a chopping board and lay down a sheet of cling wrap if desired. Position the kimbap seaweed on the mat with the rough side up. Spread a thin layer of rice across the center of the seaweed, then add your ingredients on top.
- Assembling the Kimbap: Using the bamboo mat, gently roll the seaweed around the ingredients, applying slight pressure to keep it tight. After rolling completely, brush the roll with sesame oil for added flavor and easier cutting. Slice the kimbap into bite-sized pieces and sprinkle sesame seeds on top.
- Serving: Slice the kimbap into bite-sized pieces and sprinkle sesame seeds on top. Serve with kimchi or ginger pickles for an extra touch.
Nutrition
Calories: 115kcal | Carbohydrates: 19g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 118mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.3mg