Classic Kimbap
Homemade Kimbap with a Spanish Twist
Hello from sunny Spain! Recently, I’ve been busy deep-cleaning my home and rearranging furniture to bring in some fresh energy for spring. Coincidentally, there’s a positive vibe in the air both domestically and internationally, so I decided to make some delicious Kimbap to capture this lively mood. I’m using seaweed gifted by a friend and pickled radish that I purchased for 2.25 euros from my favorite Asian supermarket. While large supermarkets do sell sushi-grade seaweed, I’m a true Kimbap lover who believes it must be rolled with specific Kimbap seaweed! Haha! We’ll consider this 5 servings, with 2 rolls per person.
Main Ingredients- Cooked White Rice: About 10 bowls (enough for approx. 10 servings)
- Seaweed sheets (Gim): 10 sheets
- Pickled Radish (long strips): 10 strips
- Cucumber: 1
- Carrots: 2
- Eggs: 4
- Ham (long strips): 10 strips
Seasoning and Other Ingredients- Salt: A pinch
- Cooking Oil: 1-2 Tbsp
- Sesame Seeds: 2-3 Tbsp
- Sesame Oil: 2-3 Tbsp
- Salt: A pinch
- Cooking Oil: 1-2 Tbsp
- Sesame Seeds: 2-3 Tbsp
- Sesame Oil: 2-3 Tbsp
Cooking Instructions
Step 1
First, remove the seeds from the cucumber and cut it lengthwise into long strips. Sprinkle a very small amount of salt over the cucumber strips and let them sit for about 30 minutes to pickle. ‘Very small amount’ might sound vague, but if you prefer less salt, use just a tiny pinch; if you like it saltier, add a little more. ^^ After about 30 minutes, gently squeeze the rehydrated cucumber strips with your hands to remove excess moisture.
Step 2
Next, julienne the carrots into thin strips. Using an inexpensive mandoline slicer (around 10 euros) can make this step much easier. Heat a lightly oiled pan, add the julienned carrots, and stir-fry them while sprinkling a little salt. Sesame seeds are optional, but I love adding them generously throughout my cooking for an extra flavor boost.
Step 3
Prepare the egg omelet by cooking the eggs thinly in a pan. Once cooled slightly, cut them into strips that match the length of the Kimbap. Cut the ham into similar long strips. Ensure your pickled radish is also cut into long, Kimbap-ready strips.
Step 4
Let the freshly cooked rice cool down slightly. Then, mix it with salt, sesame oil, and sesame seeds. Gently combine everything to ensure the seasoning is evenly distributed and the rice is flavorful.
Step 5
Now, let’s roll the Kimbap! Place a sheet of seaweed (gim) shiny-side down on a bamboo rolling mat.
Step 6
Spread a thin, even layer of the seasoned rice over the seaweed, leaving about a 1 cm border at the top edge. This border will help seal the roll securely.
Step 7
Arrange the five prepared fillings (cucumber, carrot, egg strips, ham, and pickled radish) horizontally on top of the rice. Be careful not to overfill, as this can cause the Kimbap to break apart when rolled.
Step 8
Carefully roll the Kimbap tightly, using the bamboo mat to help shape it. It might take a little practice, but even if your first few rolls aren’t perfect, they will still be delicious. Even beginners with less dexterity can achieve a satisfying roll!
Step 9
Your Kimbap is complete! Even if they look a little rustic, the taste is absolutely fantastic. I’m enjoying this delicious Kimbap with a cold beer, the perfect companion for a relaxed afternoon. A true match made in heaven!
