Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Kimbap
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- Level: Intermediate
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 457
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 8 g
- Sugar
- 6 g
- Protein
- 19 g
- Cholesterol
- 126 mg
- Sodium
- 1073 mg
Korean vendors serve these rolls sliced, but if you leave them whole you can bite into them like a burrito!
- Level: Intermediate
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 457
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 8 g
- Sugar
- 6 g
- Protein
- 19 g
- Cholesterol
- 126 mg
- Sodium
- 1073 mg
Ingredients
For The Egg Filling:
For The Spinach Filling:
For The Carrot Filling:
For The Rolls:
Directions
Special equipment:
Bamboo sushi mat- Make the egg filling: Lightly beat the eggs and a pinch of salt in a medium bowl. Heat the canola oil in a large nonstick skillet over medium-high heat. Pour in the eggs and swirl the pan until the egg covers the entire surface. Cook until set on the bottom, about 1 minute. Carefully flip the egg crepe, keeping it in one piece, and cook 1 more minute. Slide onto a plate or cutting board to cool, reserving the pan for the carrot filling. Fold the egg crêpe in half, then fold in half once more. Slice into thin strips and set aside.
- Make the spinach filling: Bring a large pot of water to a boil and prepare an ice water bath. Add the spinach to the boiling water and blanch until bright green, about 30 seconds. Transfer the spinach to the ice bath for 5 minutes, then remove and squeeze dry. Place in a medium bowl, add the sesame oil and season with salt. Mix well and set aside.
- Make the carrot filling: Wipe the egg pan clean with a dry paper towel, then add the sesame oil and place over medium-high heat. Add the carrots and cook until just tender, 2 to 3 minutes; season with salt and set aside.
- Make the rolls: Set a small bowl of water next to your work surface. Combine the rice, sesame oil and 1/4 teaspoon salt in a large bowl. (If the rice is not cool enough to handle, let cool 5 minutes.)
- Lay a sheet of gim rough-side up (smooth/shiny-side down) on a bamboo sushi mat with a shorter side facing you. Spread 3/4 cup of rice (about the size of a baseball) across the sheet to cover in an even layer, leaving a 1/4-inch border on the side closest to you and a 1/2-inch border on the other side.
- Arrange one-quarter of the egg, spinach and carrot fillings in horizontal rows in the middle of the rice, covering only about one-third of the rice. Layer 2 crab sticks and 1 strip each burdock root and danmuji on top.
- Using the bamboo mat, roll up the kimbap slowly, beginning from the side nearest you, using your fingers to secure and tuck in the filling. As you roll, pull the bamboo mat toward you and continue to roll. When you reach the end of the rice, lightly brush a small amount of water onto the exposed top border of gim and continue rolling, gently pressing down to seal the end and squeezing the bamboo mat. Slowly unroll the bamboo mat and recenter the kimbap. Reroll and gently press down on the bamboo mat one last time to secure everything in its place. Lightly brush the roll with sesame oil and sprinkle with sesame seeds. Set aside and repeat with the remaining ingredients to make 3 more rolls.
- Using a sharp knife, slice the kimbap crosswise into 1/2-inch-thick pieces, wiping the knife clean between each slice. Serve immediately or refrigerate up to 4 hours.
