Korean seaweed rice rolls (kimbap, 김밥) are loaded with a variety of tasty ingredients. Gim is dried seaweed, while bap is rice. These rice rolls offer intriguing textures and aromas from varied fillings.
Korean/Asian stores and internet retailers sell kimbap (sushi) seaweed sheets. They're lightly toasted and thick enough to contain rice and contents.
You need short-grain rice. Brown or multigrain rice is sometimes added for health. Reduce rice water to cook it drier. For a nutty, savory taste like Korean kimbap, lightly season it with sesame oil and salt.
While filling ingredients take time to prepare, the technique is straightforward. All ingredients, including rice, will be seasoned, so season lightly. Radish and burdock roots are salty when picked.
The Netflix Korean drama Extraordinary Attorney Woo (summer 2022) popularized Woo Young Woo kimbap on social media.
How difficult is rolling? After some practice, your second roll is easier. Press your hands evenly across the roll to tighten it. Start with a little of each filling if you're new.
1. Freshly cooked rice is best for making kimbap. Keep it warm until ready to use.
1. Season the rice after all the filling ingredients are ready. Mix the rice with sesame oil and salt while the rice is still hot/warm.
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