Kimbap (or gimbap, or Gim-Bahp) is basically korean sushi, but without the raw fish.Â It consists of rice, meat and vegetable rolled in a seaweed wrapper. They are incredibly addictive (probably because of the naturally occurring MSG in the seaweed?).Â The ones I had at a friend’s house consisted of vienna sausage, egg and pickled radish.Â You can use other forms of protein, like canned tuna, orÂ strips ofÂ bbq beef.Â My husband had a craving for kimbap this past weekend and we couldn’t buy pickled radish, so we sliced regular pickles instead. It sounds like an odd combination, but the taste actually works.Â They require some time and effort; we probably made these a total of 10 times in the past couple years before we mastered rolling something that resembled sushi. But practice does make perfect. In the picture above, I rolled the big ones (my husband jokingly nicknamedÂ them ‘fat boys’), and my husband rolled the smaller ones (I didn’t nickname his because it’s not a competition for me).
Kimbap (makesÂ roughly 10 rolls)
- 3 cooked eggs, cut into strips (directions below)
- 2 cans vienna sausage, cut lengthwise into 4 strips each
- 5 pickles, cut lengthwise into 4 strips each
- 6 cups cooked sushi rice (2 cups uncooked)
- 1/4 cup sushi vinegar
- 3 tsp. sugar
- 1 tsp. salt
- 1 tsp. sesame oil
- 10-12 seaweed sheets
- bamboo mat for rolling sushi
1) Whisk 3 eggs with 1 tsp. oil. On medium-high heat, pour egg mixture into wok, cook for 1 minute, then flip and cook another 1-2 minutes. Do not scramble. Cool on cutting board, then cut into strips.
2) Prepare ‘sushi making station’ with 3 bowls for egg strips, slices of meat, and slices of pickles, all roughly the sameÂ thickness/size as shown below. Don’t worry about the lengths, you can tear them to fit the rolls later on. Have bamboo mat(s) and seaweed sheets ready.
3) Cook 2 cups sushi rice in rice cooker. As rice is cooking, have vinegar, sesame oil, salt and sugar ready.
4) Leave rice to steam in rice cooker for 10 minutes after it is finished cooking.Â Â Then scoop the rice into aÂ bowl, and mix the ingredientsÂ (above) Â into the rice.Â Immediately begin making rolls while rice is still hot.
Step by step directions on how to roll sushi:
1) Using a spoon, quickly spread a thin layer of rice onto seaweed sheet. Leave a bit of clearance on all sides, as shown. Put strips of egg, meat and pickle on top of rice an inch above bottom of sheet.
2) Roll bambooÂ to cover ingredients with seaweed, squeezing bamboo tightly with hands.
3) You don’t need the bamboo for this part, so take bamboo off the roll as shown below.
4) Finish rolling the sushi by hand.
5) Place rolls seam side down on cutting board.
6) Wait for them to cool for a couple minutes, then cut pieces with a sharp knife.
Below: the ‘rejects’. These are the odds ‘n ends, we usually eat theseÂ rejects firstÂ because we’re perfectionists, and we don’t like seeing them on the table for long, so they go fast.
They go really well with beer.Â I think all korean food goes well with beer. I wish we had banchan….