Kimbap Recipe: How to Make Korean Seaweed Rice Rolls

Full transcript

Annyeong, yeoreobun! It's Yul from KVIBE IDOLS. Today we're making kimbap, Korean seaweed rice rolls. It's the number one picnic food in Korea. School trips, hiking, road trips, there's always kimbap.

Kim means seaweed and bap means rice. Easy, right?

First, the rice. Mix two bowls of warm cooked rice with a spoon of sesame oil and a pinch of salt.

Now the fillings. Make a thin omelet and cut it into long strips. Cut carrot into thin sticks and stir fry them. Blanch spinach for thirty seconds, squeeze it, and season it with sesame oil and salt. Add yellow pickled radish, called danmuji, and some ham or crab stick.

Rolling time! Put a sheet of seaweed on a bamboo mat, shiny side down. Spread the rice thinly over two thirds of the sheet. Line up the fillings near you. Roll it tightly, pressing as you go.

Brush the roll with sesame oil, sprinkle sesame seeds, and slice it with a wet knife.

Yul's tip! Don't put too much rice. Thin rice makes beautiful slices with lots of color. And a little tuna with mayonnaise inside? Very popular in Korea. Masitge deuseyo!