Recipe: Kimbap

Kimbap

View Photos (1) Image © 2009 Celeste Heiter

Kimbap is similar in style to the large Japanese sushi rolls called futomaki. However, the Korean interpretation of these tasty seaweed rolls calls for sesame oil as a dressing for the rice, and instead of fish for the filling, kimbap may contain beef, ham, canned tuna, imitation crab, or even spam. Other fillings might include spinach, egg omelet, carrots, cucumbers, and daikon pickles. The result is a hardy, flavorful and satisfying maki roll. Kimbap is not typically served with soy sauce, but might be accompanied by the spicy brine of kimchi as a dipping sauce.

1 bunch spinach, lightly steamed
1 large carrot, coarsely grated
4 daikon pickle spears (see instructions below)
1/4 pound beef steak, cut into thin strips and lightly stir-fried
1 two-egg omelet, cooled and cut into thin strips
3 cups cooked short grain rice
1 tablespoon sesame oil
2 tablespoons rice vinegar
4 nori wrappers

Prepare all filling ingredients (steamed spinach, grated carrot, daikon pickles, stir-fried beef, egg omelet, and cooked rice). Combine the rice with sesame oil and stir to thoroughly blend. Place one seaweed sheet on a bamboo mat and spread rice on the lower half of the sheet. Divide filling ingredients into 6 equal portions. Place one portion of steamed spinach, grated carrot, daikon pickle, stir-fried beef, and egg omelet strips across the center of the rice. Roll the nori wrapper around the filling, squeeze gently with the bamboo mat and moisten the upper edge with a little water to seal the wrapper. Repeat with remaining nori wrappers. Cut each roll into 6 equal pieces. Makes 24 pieces.

Daikon Pickles

1 small daikon radish, cut into 6" spears
1/4 cup kosher salt
1 cup rice vinegar
1 cup water
1 cup sugar
1/4 teaspoon turmeric

Combine the vinegar, water, sugar, and turmeric and bring to a boil in a small saucepan, stirring to dissolve the sugar. Remove from heat and allow to cool. Place daikon spears in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt from the daikon and place in a tall glass jar. Pour the vinegar mixture into the jar to cover the radish slices. Turn the jar on its side and refrigerate overnight, turning occasionally for even pickling.

Published on 9/12/09