Bap 'N' Kim

samgyeopsal kimbap
Samgyeopsal Kimbap. It's a great idea, no? Take the key banchans that are served at Korean BBQ restaurants and roll it into a kimbap. I particularly like this recipe because it's simple to make. With traditional Kimbap, you have to spend at least an hour prepping all of the individual ingredients. But today, we'll simply pan-fry Samgyeopsal (thinly sliced pork belly) and carrots. That's all for prep - woohoo!

Kimbap
Ingredients

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Egg Filling:

2 large eggs, beaten
Kosher salt
1 teaspoon canola oil
Spinach Filling:
1 bunch spinach (about 7 ounces)
2 teaspoons sesame oil
Kosher salt
Carrot Filling:
1 tablespoon sesame oil
1 large carrot, peeled and cut into julienne strips
Kosher salt
Rolls:
3 cups cooked sushi/short-grain rice
1 tablespoon sesame oil, plus more for brushing
Kosher salt
4 sheets gim or sushi nori sheets
8 sticks (3.5 inch) imitation crab sticks
4 strips pre-cut cooked burdock root (see Cook's Note)
4 strips pre-cut danmuji or pickled yellow radish (see Cook's Note)
Toasted sesame seeds, for serving

Korean Mushroom Kimbap
Ingredients
Serves: 4-5 people

Main Ingredients
4-5 cups cooked short medium grain rice
10 sheets nori seaweed sheets (gim)
300–500g sautéed shiitake
10 strips seasoned edible burdock root
1 medium carrots (julienned)
4 eggs (beaten with pinch of salt)
1 cucumber (julienned)
¼ cloves garlic (minced)
½ tbsp sesame oil
1 packet white pickled radish (sliced into long thin strips)
2 tbsp sesame oil
salt
Oil
Sesame seeds (for garnish)

Canned Tuna, Japanese Brown Rice Kimbap

Ingredients
1 canned tuna
sheets Nori
Ripe Mango
Japanese Brown Rice
Japanese Mayo
Cane vinegar
Sugar and salt (1 tsp each)
Cucumber

Kimbap translates to seaweed (“kim”) rice (“bap”), and it is decidedly not “Korean sushi,” as some may describe it. Yes, it’s technically rice wrapped in seaweed with fillings, but the comparison stops there. Kimbap’s ingredients are distinct and particular to the dish: marinated vegetables, fried egg, ground meat and fish cake, to name a few. My friend’s mom says the ingredients should represent the color spectrum – a feast for both the eyes and the taste buds.

Kimbap is a popular street food in Korea, and you can customize it with so many different ingredients. Some popular ingredients used are kimchi or bulgogi, eggs, spinach, carrots, and pickled radish. A lot of street vendors have some pre-made and sliced into rounds while other places tend to leave them whole. There’s no rhyme or reason why some are sliced and some aren’t—it is all about personal preference. Whenever I saw kimbap left whole, I always dubbed it as the “Korean burrito.”

The main difference between kimbap and sushi is that kimbap very rarely includes raw fish, it is instead usually a mix of cooked meats, veggies, egg and pickles. Most Korean families will have their own version, but it is also a delicious way to use up leftovers. Obviously because this is a recipe for vegetarian kimbap, it just contains veggies, kimchee and egg.

This mini gimbap or (kimbap) is so addictive that it’s called mayak gimbap, meaning drug gimbap. It’s minimalist kimbap that’s addictive.

Kimbap Korean rice rolls are less of a recipe and more of a formula. To make kimbap, you will need seaweed (kim or gim) and freshly cooked rice (bap). Take note that while they look alike, kimbap is not sushi: sushi rice is seasoned with vinegar and kimbap rice is drizzled with a bit of sesame oil for a fragrant and savory curve.

Spicy Tuna Kimbap. This popular tasty Korean nori wrapped roll contains spicy tuna, spinach, egg, carrots and seasoned rice. It's perfect for lunch, dinner or as a side.

The Korean Wave (Hallyu) or Korean fever refers to the sudden increase in global popularity of South Korean culture around the world in the last ten years. This is largely because of the Korean entertainment industry, and the popularity of K-drama and K-pop. I have been a great fan of many Korean dramas and variety shows.

Kimbap (or gimbap) is Korean seaweed roll made with rice, vegetables and seaweed. Kimbap is an all-time favorite Korean picnic food. Some people calls Korean kimbap as Korean sushi, but they are not the same. Here are step-by-step instructions to make home preparation easy.

The origins of gimbap are debated. One commonly accepted theory suggests the modern form of Gimbap was derived from the introduction of the Japanese sushi variant makizushi to Korea during the Japanese occupation of Korea (1910-1945).

Gimbap, also romanized as kimbap, is a Korean dish made from cooked rice and ingredients such as vegetables, fish and meats that are rolled in gim—dried sheets of seaweed—and served in bite-sized slices.

Kimbap (Gimbap)

Kimchi samgyeupsal kimbap

Homemade traditional korean kimbap recipe

Homemade kimbap

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