Kimbap are filled rice rolls in seaweed sheets and a classic for outings and school breaks in Korea. The rice is seasoned with sesame oil rather than vinegar.
A colourful filling of egg, vegetables and pickled radish makes every slice a little mosaic – savoury, mild and easy to prepare ahead.
Servings3
Time45 min
LevelMedium
Ingredients
Cooked rice★600 g
Sesame oil & salt★1 tbsp each
Seaweed sheets (gim)★4
Eggs (for omelette)★3
Carrot, spinach, cucumber1 handful each
Pickled radish (danmuji)4 strips
Toasted sesamesome
★ = available authentic in the Asia Boutique
Preparation
1
Toss warm rice loosely with sesame oil and salt.
2
Fry the egg into a thin omelette, cook vegetables separately.
3
Lay seaweed on the mat, cover thinly with rice.
4
Arrange the filling strips and roll up firmly.
5
Brush the roll with sesame oil and slice.
Make it original
Gim seaweed, sesame oil and pickled radish for real kimbap are in the Asia Boutique.
