Kim Bap (Korean Rice Rolls) Recipe #46970
A yummy lunch my mom used to make for me. It can easily be adapted to suit your tastes. Serve with your favorite dipping sauce.
by trc
23 min | 20 min prep
SERVES 4
- 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
- Let rice cool a bit.
- Meanwhile, mix the rice with the vinegar, soy sauce, and sesame oil.
- Fry eggs as if it were a pancake.
- Cut egg into strips.
- Mix spinach with sesame oil and soy sauce.
- To assemble, put rice on a bamboo roller (I do not have one and it works fine, just not as pretty).
- Spread rice over 2/3 of the sheet, lay carrots, spinach, and egg on top.
- Sprinkle with sesame seeds and roll like a jelly roll.
- Cut into 1/2 inch rounds.
- 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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5 stars