This recipe is great! I ended up using fresh spinach and washing it and squeezing it dry and then cutting it very fine and it worked great. Also, I almost forgot to pick up pickled radish at the market! But so glad I remembered, it adds an extra little element that is lacking in other recipes I've tried; (I've even tried a little bit of sauerkraut in place of the radish in a pinch a couple of times and it was actually pretty good). Thanks for posting this!
This is exactly the recipe a dear Korean friend gave me years ago and it is DELISH!. The only notes I would add: put your seaweed wrap on the bamboo sheet, THEN top with rice (step 6); seal the roll by dipping your finger in water and running it along the edge then pressing together; wipe your knife off as you're cutting (too sticky will produce sloppy slices); and the radish you're looking for is sold as "Pickled Daikon Radish" in stores with a good Asian refrigerated section and is a bright yellow color (you don't want to miss this sweet-sour flavor addition in the rolls). You can also make your own by purchasing daikon radishes and pickling them yourself... I like the recipe for Sweet Pickled Daikon Radish here on food.com (#419414). ENJOY!
This was my first try at rice rolls and I haven't mastered rolling it tight enough yet, but tasted delicious. I added a teaspoon of sake to my eggs and I couldn't find pickled yellow radish (never had it and don't know what it's like), but fresh daikon radish worked great. Wonderful combination of veggies. The frozen spinach works really well, but you have to make sure you get it squeezed out really well. The only change I would make next time is to double the soy sauce. Thanks for sharing.
It was really tasty, expecially the dark sesame part. The only flaw I found with it consists of the rice not having enough taste. I also added an extra teaspoon of sesame oil and soya sauce to the spinach, and it was delicious. Also a great thing that affects how delicious it is depends on the seaweed.
This is great! Kim bap is one of our favorite lunches when we go to the korean market, and it was so much fun making it at home. My BF (raised in Korea) said it was 10 stars! Thanks trc!
This is a great recipe. I use a teaspoon of sake and a teaspoon of mirin when I cook my eggs. The best tip for cutting Kim Bap is to keep the knife clean a wet. Between every other cut wipe the knife clean and moisten it with a little water.
I'm happy to see a recipe for one of my favorite Korean food. I'm Korean and have made and eaten many variations of Kim Bap in the last 30+ years. As noted on the recipe, you can vary the ingridients to your personal taste. Only issue I have is with this recipe is using "frozen spinach". I've used frozen spinach for cooking (i.e. lasagna) but for Kim Bap, you really need to use fresh ingredients. Use fresh spinach, trimmed, cleaned, blanched, and all excess water sqeezed out before seasoning. Making sure you get all the excess water out of the spinach is important if you don't want soggy Kim Bap.
it was pretty good, but i sautÃ©ed my veggies in some olive oil. I added some odang (korean fish cake)and omitted the soy sauce. i added a little bit of sugar (sort of like sushi rice). when rolling the kimbap, i smeared a few rice pieces at the end of the wrap so it would stick to the roll.
I'm glad I found this recipie, even just for the name alone. I kept calling it Korean sushi, but now I know the real name. Thank you for posting this!
This is a real tasty treat - perfect for lunch too! Here's a simple trick that'll make 'cutting' kimbap rolls easier. Very helpful if you haven't yet mastered making a 'tight' roll. Take your finished kimbap roll, and roll it up in a piece of saram wrap (it'll naturally want to roll up snug). You should find that it's much easier now to cut into slices (though the end pieces never seem to turn out right - I just pop those in my mouth ;).