Ingredients:

  • 2 cups (400g) short-grain sushi rice, rinsed
  • 2 ½ cups (600ml) water
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) sugar
  • ½ teaspoon (2.5ml) salt
  • 4 sheets gim (dried seaweed sheets for kimbap)
  • 1 carrot, julienned (about 1 cup/100g)
  • 1 cucumber, julienned (about 1 cup/100g)
  • 1 cup (150g) spinach, blanched and squeezed dry
  • 4 eggs, beaten
  • 4 oz (115g) yellow pickled radish (danmuji), julienned
  • 4 oz (115g) bulgogi (Korean BBQ beef, cooked) or imitation crab sticks (surimi)
  • 1 tablespoon (15ml) sesame oil
  • ½ teaspoon (2.5ml) salt
  • 1 teaspoon (5ml) sesame seeds
  • Sesame oil (for brushing the kimbap)
  • Soy sauce (optional, for dipping)

Instructions:

  1. Cook rice in a rice cooker or saucepan.
  2. Combine rice vinegar, sugar, and salt. Gently fold into the cooked rice.
  3. Julienne the carrot, cucumber, and pickled radish. Blanch the spinach.
  4. Make a thin omelette and slice into strips.
  5. Lightly season filling ingredients with salt and sesame oil.
  6. Place a sheet of gim on the bamboo mat.
  7. Spread a thin layer of rice evenly over the gim, leaving a small space at the top edge.
  8. Arrange the filling ingredients horizontally across the rice.
  9. Using the bamboo mat, tightly roll the kimbap away from you, ensuring a firm, even roll.
  10. Brush the finished roll with sesame oil.
  11. Slice the kimbap into bite-sized pieces with a sharp knife. Serve immediately with soy sauce (optional).