Kimbap

Method

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1. Season the warm rice with the sesame oil, sesame seeds and salt, folding gently with a rice paddle. Cool to just above room temperature.

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2. Stir-fry the beef with the soy and sugar for 4 minutes until glazed. Season the blanched spinach with a little sesame oil and salt. Stir-fry the carrot with a pinch of salt for 2 minutes.

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3. Cook the beaten eggs as a flat omelette in a wide pan, then roll and cut into long strips.

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4. Lay a sheet of gim shiny side down on a bamboo mat.

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5. Spread a thin, even layer of rice over the bottom three-quarters, leaving the top quarter bare. Press it out with wet fingers — thinner than feels right.

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6. Lay the fillings in tight parallel rows across the rice, about a third of the way up from the bottom edge.

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7. Lift the mat and roll away from you, tucking the fillings in firmly with your fingertips as you go, and press to seal along the bare strip.

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8. Roll the finished kimbap once more inside the mat to compact it, then brush the outside with sesame oil.

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9. Cut into 1.5 cm slices with a very sharp knife, wiping the blade with a damp cloth between every two cuts.

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Chef’s Tips

• Less rice than you think. Overfilled kimbap will not close and bursts when sliced.
• Wipe the knife constantly. Sticky rice on the blade tears the seaweed.
• Kimbap is meant to be eaten at room temperature, not chilled, so it is ideal made a few hours ahead.

Pairing Suggestions

• Danmuji and kimchi on the side
• A cup of barley tea
• Tteokbokki, the classic street pairing

Storage & Reheating

Eat within 8 hours. Do not refrigerate — the rice hardens and the texture is ruined.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.