Delicious Kimbap: Your New Favorite Seaweed Rice Rolls

How to Make Kimbap

1. 1

   Rinse 1.5 cups of short-grain rice under cold water until the water runs clear. Cook with slightly less water than usual, ensuring it's fluffy. Once cooked, mix in sesame oil and salt while still warm for added flavor.

2. 2

   Slice 8 oz of lean beef into strips and marinate with 2 tsp soy sauce, 1 tsp rice wine, 1 tsp sugar, and 1 tbsp sesame oil. Stir-fry until cooked through and set aside.

3. 3

   Blanch one bunch of spinach in boiling water until wilted. Cool, drain, and lightly season with sesame oil and salt.

4. 4

   Beat 2 large eggs and scramble them in a non-stick pan until fully set, then slice into strips.

5. 5

   Julienne 2 medium carrots and stir-fry briefly until they soften slightly.

6. 6

   If using, stir-fry 1-2 sheets of fish cake with a bit of soy sauce and sesame oil until heated through.

7. 7

   Lay a sheet of gim shiny side down on a bamboo mat or cutting board. Spread ¾ to 1 cup of prepared rice evenly across the seaweed, leaving space at the top. Layer in your savory fillings across the rice, then roll tightly using the mat to compress. Seal the edge with water or a bit of sesame oil.

8. 8

   Using a sharp, oiled knife, slice the rolled kimbap into bite-sized pieces, revealing the gorgeous layers within.

9. 9

   Serve with pickled ginger and soy sauce for dipping.