Korean Kimbap (김밥) is a delicious, savory dish that consists of seasoned rice, various fillings, and seaweed, all rolled up together. It’s often referred to as Korean sushi, although it’s different in terms of flavor and ingredients. Here’s how you can make Kimbap at home:

Ingredients:

• 2 cups short-grain or sushi rice
• 2 1/2 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 10 sheets of roasted seaweed (nori)
• 1 carrot (julienned)
• 1 cucumber (julienned)
• 3-4 cooked eggs (scrambled and fried into thin omelets, cut into strips)
• 1/2 lb cooked spinach (blanched and squeezed dry)
• Pickled radish (danmuji) (cut into strips, optional)
• 2 tbsp sesame oil
• 1 tbsp sesame seeds
• 1/2 lb cooked beef (or other protein like chicken or fish) (cut into strips, optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Rice:
   • Rinse the rice under cold water until the water runs clear.
   • Cook the rice in a rice cooker or on the stove with 2 1/2 cups of water.
   • Once cooked, let the rice cool for a bit. In a small bowl, mix the rice vinegar, sugar, and salt. Stir this mixture into the rice while it’s still warm, and let it cool to room temperature.
2. Prepare the Filling Ingredients:
   • Carrot: Julienne the carrot into thin strips. You can sauté them lightly in a little sesame oil until they’re soft, or you can leave them raw for a crunchier texture.
   • Cucumber: Julienne the cucumber into strips, and if it’s too watery, remove the seeds or lightly salt it to draw out moisture.
   • Egg: Whisk the eggs and make a thin omelet in a pan, then slice it into strips once it’s cool.
   • Spinach: Blanch the spinach in boiling water for a few seconds, then drain and squeeze out excess moisture. Season with a bit of sesame oil, salt, and pepper.
   • Pickled Radish (Danmuji): Cut the pickled radish into strips if you’re using it.
3. Prepare the Seaweed Sheets:
   • Place the roasted seaweed sheets on a bamboo mat or a clean, flat surface with the shiny side down.
4. Assemble the Kimbap:
   • Spread a thin, even layer of the cooled rice on the seaweed sheet, leaving about 1 inch of space at the top to seal the roll.
   • Drizzle a little sesame oil over the rice and sprinkle with sesame seeds for extra flavor.
   • Lay out your fillings (carrot, cucumber, egg, spinach, and any optional ingredients like beef or radish) in a line across the middle of the rice.
5. Roll the Kimbap:
   • Start rolling the Kimbap from the bottom, gently lifting the bamboo mat as you go. Use a bit of pressure to ensure a tight roll, but don’t squeeze too hard.
   • When you reach the top, wet the top edge of the seaweed with a little water to seal the roll.
6. Slice the Kimbap:
   • Use a sharp knife to cut the roll into bite-sized pieces (about 1-inch wide). Clean the knife between cuts to ensure clean slices.
7. Serve:
   • Arrange the Kimbap on a platter, and enjoy with pickled radish or kimchi on the side!

Tips:

• You can customize the fillings based on your preferences. Common additions include tuna salad, kimchi, or even fish cakes.
• Make sure the rice isn’t too hot when assembling, as it can make the seaweed soggy.
• Kimbap is usually eaten as a snack, picnic food, or light meal, and is great for packing in lunchboxes.

Enjoy your delicious homemade Kimbap!