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How to Make Delicious and Authentic Korean Kimbap Easily at Home
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Preparation
20 minutes
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Cooking
1 hour 30 minutes
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Difficulty
Easy
Kimbap is a traditional dish of Korea. Its name translates to seaweed rice roll. When eaten, it is cut into bite-sized pieces that look very appealing. Today, this page will guide you on how to make delicious and attractive kimbap!
Ingredients for Korean Kimbap
Serves 2
Rice 125 gr
(1.5 rice bowls)
Seaweed 4 sheets
Cucumber 2
Carrot 1
Sausage 5
Eggs 3
Fish sauce 1 teaspoon
Seasoning powder 1 teaspoon
Green onion 3 sprigs
Chili sauce A little
Mayonnaise A little
Equipment
How to choose good ingredients
How to choose good rice for kimbap
- Choose new rice with a mild aroma, even, round, and shiny grains.
- Avoid broken, crushed, yellow, or black rice as it is spoiled, old, or has a musty or strange smell.
- Do not choose rice that is too white or has a chalky appearance as it may have been bleached or over-milled, losing its outer bran layer.
How to choose fresh, non-bitter cucumbers
- Choose cucumbers with a bright green color, straight shape, and minimal or no curves. Cucumbers that are elongated and uniform in size are dense and will be crispier and tastier than short, round cucumbers.
- Choose cucumbers with smooth skin and no bumps.
- Do not buy cucumbers with bruises or yellow spots.
- Avoid cucumbers that bulge in the middle or have a large top and small bottom (or vice versa) as these are old cucumbers with many seeds, tough, and not tasty.
- If you accidentally buy bitter cucumbers, you can peel them to remove the bitterness.
How to choose fresh carrots
- Fresh carrots are medium-sized, straight, tapering towards the tail, have smooth skin, are firm to the touch, and slightly hard.
- Choose carrots with a deep, bright orange color and fresh green leaves attached firmly to the stem.
- Do not choose carrots with bruised or wilted leaves, bruised bodies, slimy discharge, or dark spots. Avoid carrots that feel soft when pressed.
- Do not choose overly large carrots with thick leaves and stems at the base and shoulder as these are old carrots, which will be fibrous and less nutritious.
How to choose fresh eggs
- Egg color: Commercial eggs have a dark brown, uniform color shell, with no cracks or black spots. For free-range eggs, you cannot rely on color to choose them as the shell color varies depending on the type of egg.
- Touch: Fresh eggs will feel slightly rough when held. Older eggs will be smoother and shinier.
- Shake the egg: Bring the egg close to your ear and shake it gently. The longer the egg has been kept, the more it will move.
- Hold the egg up to a light: When held under a light bulb or sunlight, a fresh egg will have a small air pocket, a yolk in the center that is pink or orange, and a clear white. Conversely, a large air pocket, a dark red yolk with visible streaks indicates an old egg.
Where to buy dried seaweed?
- When buying dried seaweed, you should buy brands with clear labels, place of production, expiration dates, and sealed packaging.
- You can find dried seaweed at Bach Hoa XANH supermarkets nationwide or the e-commerce site bachhoaxanh.com.
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How to Make Korean Kimbap
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Prepare the ingredients
First, peel the carrots, wash them, cut them in half lengthwise, and then slice them.
Next, boil the carrots for 15 minutes.
After the carrots are cooked, cut them into thin, long sticks.
Peel the cucumbers, wash them, and cut them into thin, long sticks, similar to the carrots.
Cut the sausages into long sticks as well.
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Cook the rice and fry the eggs
Wash the rice and cook it in a rice cooker.
After the rice is cooked, scoop it into a bowl and fluff it with a rice paddle.
Crack the eggs into a bowl, add 1 teaspoon of fish sauce, 1 teaspoon of seasoning powder, and chopped green onions. Fry the eggs into thin sheets and cut them into strips about half a finger-joint wide.
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Roll the kimbap
To roll the kimbap, spread a sheet of seaweed on a plate and evenly spread the cooked rice over it.
Next, place the egg, sausage, cucumber, and carrot strips on the rice and roll it tightly.
Tip: You can roll the kimbap by hand or use a bamboo rolling mat for easier rolling.After rolling, cut the kimbap into bite-sized pieces.
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Finished Product
And there you have it, delicious Korean kimbap.
Kimbap is visually appealing with various colors from the seaweed, rice, and vegetables. It has the aroma of rice, crispy vegetables, savory fried eggs, and flavorful sausage. The dish is even better when served with chili sauce and mayonnaise, surely adding variety to your daily menu.
With just a few simple steps, you can easily make Kimbap to treat your family. Good luck making this dish!
*Image source and recipe shared from Facebook: Ni Diệu
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