Korean Kimbap Rolls
by Alice Currah on Sep 26, 2013
A traditional Korean style sushi roll made with beef, pickled daikon, carrots, seasoned spinach, imitation crab, and other delicious savory ingredients. Rolled together and cut into small pieces.
- Servings
- Serves 4
- Prep time
- 30 minutes
- Total time
- 60 minutes
- Course
- Entree
Ingredients
- 4 cups cooked short grain rice
- 2 eggs
- 4 long carrot strips cut lengthwise in 1/3-inch x 1/3-inch
- 4 long pickled Damion radish strips cut lengthwise in 1/3-inch x 1/3-inch
- 4 long imitation crab meat strips cut lengthwise in 1/3-inch x 1/3-inch
- 1 cup blanched spinach
- 1 tablespoon sesame oil
- pinch of salt
- 1 cup chopped Korean style bbq beef
- 4 nori sheets
Instructions
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Prepare all the ingredients before assembling rolls.
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Beat 2 eggs and cook the eggs in a nonstick pan coated with cooking spray. Cook the eggs until they are gently cooked all the way through. Cut the eggs in 1/2-inch strips.
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Cook the carrots in salted water for 3-4 minutes until firm.
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Cook the spinach for 2 minutes in boiling water. Carefully squeeze the water out of the hot spinach. Season th spinach with 1/2 tablespoon sesame oil and a pinch of salt.
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To assemble the rolls, place a cup of rice on top of a piece of nori. Spoon the rice edge to edge except for the top edge. Edge should be at least 1-2 inches unfilled.
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Carefully place the filling in the center of each roll.
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Roll the kimbap using a bamboo mat, making sure to push down and pull-back every time you roll a little.
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Cut the roll into 1 inch pieces. Serve.