Kim Bap (Korean Rice Rolls)

Ingredients of Kim Bap

  • 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 seeds, toasted

How to Make Kim Bap

  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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