Korean Kimbap

Ingredients

• 3 cups cooked short-grain rice, mixed with 1 tbsp sesame oil and salt
• 5 nori sheets
• 2 eggs, made into a thin omelette and sliced
• 1 carrot, julienned and sautéed with salt
• 100g spinach, blanched and squeezed dry, seasoned with sesame oil and salt
• 3 strips beef bulgogi or ham
• Yellow pickled radish (danmuji), in strips
• Sesame seeds, sesame oil

Instructions

1. Cool the seasoned rice slightly.
2. Lay a nori sheet on a bamboo mat shiny-side down.
3. Spread a thin layer of rice on 3/4 of the sheet.
4. Arrange the fillings in a strip across the centre.
5. Roll up tightly using the bamboo mat.
6. Brush with sesame oil; sprinkle with sesame seeds.
7. Slice into rounds with a sharp wet knife.

Serving suggestions

• Eat at room temperature.

Storage & reheating

Best within a few hours — rice hardens.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions