Korean Kimbap Recipe
Tuna Kimbap a Korean Sushi
What is Difference Between Kimbap & Sushi
In a Japanese sushi, the rice is seasoned with vinegar and sugar while in a Korean kimbap is mixed with sesame oil and salt. People often call kimbap as Korean sushi or Korean sushi roll
Ingredients: for 2 roll of kimbap
- 2 sheets of seaweed paper
- 3 cups cooked Sticky rice
- Approx. 200gms canned tuna drained or squeezed
- 1tbsp Mayonnaise sauce
- 1 Medium carrot, cut julienned
- few strips of pickled Korean radish and cucumber(Comment below for recipe or you can easily make it home)
- 1 small bunch spinach, blanched, rinsed in cold water, and strained
- 2 eggs
- 2 teaspoons soy sauce
- 1 tablespoon Brown Sugar
- 1 teaspoon kosher salt
- 2½ tablespoons sesame oil
- 1 tsp roasted sesame seeds
- vegetable oil
Instruction:
- Blanch Washed Spinach for 30 seconds. Drain the water away and run some cold water over the spinach. Gently squeeze the spinach to remove any excess water. Put the spinach into a bowl. Add 1/8 tsp salt and 1/2 Tbsp sesame oil mix them and keep aside.
- Pre-heat a pan/skillet. Add a small dash of cooking oil and spread it around the pan. Add the beaten egg and cook both sides well over medium heat. Place the egg omelet on a cutting board and cut it into long strips and keep aside.
- In a heated pan, lightly cook the julienned carrots over medium heat And keep aside.
- Place the cooked rice into a mixing bowl then add 1/2 Tbsp sesame oil 1 tsp sesame seeds and 1/4 tsp fine sea salt (you can use normal salt also). Mix them well with a rice spatula.
- Prepare a medium sized bowl and put the drained tuna. Add the mayonnaise and mix them well. Set it aside.
- Gather all the kimbap ingredients at the ‘kimbap rolling station’. This makes it easy to assemble.
- Place one dried seaweed sheet on the bamboo mat (shiny side down). Put the rice on the seaweed sheet then spread it evenly and thinly to cover about 2/3 of the seaweed. (Leave about 5cm / 2 inches gap at the top of the seaweed).
- Place one pickled radish and cucumber out 1/3 point of the seaweed Then pile up a few eggs strips, carrot sticks, and some spinach and Tuna. Then roll the seaweed.
- If the seaweed doesn’t stick, paste some water on the gap. You can also use a few grains of cooked rice in this gap. Set the rolled kimbap aside. Repeat the same process for another roll
- Line up all kimbap on a cutting board and paste some sesame oil (1 Tbsp) around the seaweed surface. Slice kimbap into bite size pieces. Serve with available kimchis and somy soy sauce as a deep.
