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Kimbap, also spelled Gimbap, is a popular Korean dish that has its own unique flavors and ingredients. The name “kimbap” translates to “seaweed rice,” as it is made by rolling rice, vegetables, and often meat in seaweed sheets. The ingredients can vary, but common fillings include seasoned rice, vegetables like carrots, spinach, and pickled radish, as well as proteins such as cooked beef, crab, tuna, or egg. This is the beautiful part of Kimbap as you can invent your own type of Kimbap by putting your favorite veggies or proteins.

In South Korea, it is common to find this in packed lunches. It is a go-to for field trips or picnics. It is a convenient and portable snack or meal and is enjoyed by people of all ages in Korea and beyond. This dish is one of the most popular items at Korean convenience store.

Kimbap Ingredients

You can add some proteins of your choice in it if you’d like to. Popular protein options for Kimbap is seasoned ground beef, fish cakes, Kimbap ham, eggs, crab meat and tuna.

• Cooked Sticky Rice: For Kimbap, sticky rice, also known as sushi rice, is needed. I used instant rice bowls to save time.
• English Cucumber: I found the English cucumber to be the easiest to cut, but other cucumbers work as well.
• Carrots
• Spinach
• Eggs
• Pickled Radish: One of the most important ingredients for Kimbap. You will be able to find this at an Asian market.
• Pickled Burdock Roots: You will be able to find this at an Asian market.
• Seaweed Sheets
• Sesame oil and sesame seeds
• Minced garlic

To make this dish, you will need a Bamboo rolling mat as this mat helps to roll the Kimbap into the proper shape.

Tips for Making Kimbap

1. Rolling Kimbap: When rolling, apply even and gentle pressure with your hands. Start rolling from the side closest to you, and gradually move toward the other end. If it is your first time making this, start with a modest amount of filling. Practice makes perfect!
2. Filling Distribution: Distribute the ingredients evenly across the rice. This ensures that each bite has a balanced combination of flavors and textures. By moistening your fingers in water, spreading the rice will be easier.
3. Sealing the Kimbap: After rolling, gently shape the kimbap with the bamboo mat to create a uniform cylindrical shape. Adding a little bit of water with your finger on the edge of the Kimbap will help to seal the roll.
4. Cutting the Kimbap: Adding sesame oil on the surface of the Kimbap will make it easy to cut without squishing the roll. Also, sharpening your knife will help as well.

You can also find my Kimbap making video on YouTube: https://youtu.be/Hkmr1ShtqAw

Are you ready to roll?

Remember, the key is to enjoy the process and have fun experimenting with different fillings and flavors! Hope you enjoy this recipe!

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