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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (307g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon rice vinegar 4 sheets fresh seaweed |
||
| Calories 331 | ||
| Calories from Fat 51 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.7g | 8% | |
| Saturated Fat 1.4g | 7% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 105mg | 35% | |
| Sodium 185mg | 7% | |
| Potassium 434mg | 12% | |
| Total Carbohydrate 58.6g | 19% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 1.5g | ||
| Protein 11.3g | 22% | |
Ingredients
- 4 cups hot cooked rice
- 1 teaspoon rice vinegar
- 1/2 teaspoon soy sauce
- 1/2 teaspoon dark sesame oil
- 4 sheets kim fresh seaweed
- 1 small carrot, julienned
- 2 eggs, beaten
- 10 ounces frozen spinach, thawed and drained
- 1/2 teaspoon sesame oil
- 1/2 teaspoon soy sauce
- 4 slices pickled yellow radishes
- 1 tablespoon sesame seed, toasted
Directions
1
Let rice cool a bit.2
Meanwhile, mix the rice with the vinegar, soy sauce, and sesame oil.3
Fry eggs as if it were a pancake.4
Cut egg into strips.5
Mix spinach with sesame oil and soy sauce.6
To assemble, put rice on a bamboo roller (I do not have one and it works fine, just not as pretty).7
Spread rice over 2/3 of the sheet, lay carrots, spinach, and egg on top.8
Sprinkle with sesame seeds and roll like a jelly roll.9
Cut into 1/2 inch rounds.10
You can adapt this to your own tastes, some people put imitation crab meat in them, I put marinated soy bean sprouts and cucumbers in mine, etc.
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- Course > Appetizers
- Course > Lunch/Snacks
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > Asian > Eastern > Korean
- Preparation > Time to Make > < 30 mins
- Preparation > Presentation > Finger Food
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > To Go... > Brown Bag
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: littleturtle
On Sep 20, 2008
This was my first try at rice rolls and I haven't mastered rolling it tight enough yet, but tasted delicious. I added a teaspoon of sake to my eggs and I couldn't find pickled yellow radish (never had it and don't know what it's like), but fresh daikon radish worked great. Wonderful combination of veggies. The frozen spinach works really well, but you have to make sure you get it squeezed out really well. The only change I would make next time is to double the soy sauce. Thanks for sharing.
From: iPriscilla
On Jun 19, 2008
It was really tasty, expecially the dark sesame part. The only flaw I found with it consists of the rice not having enough taste. I also added an extra teaspoon of sesame oil and soya sauce to the spinach, and it was delicious. Also a great thing that affects how delicious it is depends on the seaweed.
From: Wescott
On Feb 5, 2008
This is a great recipe. I use a teaspoon of sake and a teaspoon of mirin when I cook my eggs. The best tip for cutting Kim Bap is to keep the knife clean a wet. Between every other cut wipe the knife clean and moisten it with a little water.
From: Jaudon
On Apr 2, 2008
This is great! Kim bap is one of our favorite lunches when we go to the korean market, and it was so much fun making it at home. My BF (raised in Korea) said it was 10 stars! Thanks trc!
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