Kimbap Recipe

Rinse the short-grain rice under cold water until the water runs clear. Drain and place rice in a rice cooker or pot with 440 ml water. Cook according to your rice cooker instructions or bring to a boil then simmer covered 12–15 minutes, then rest 10 minutes off heat.

While rice is hot, transfer to a wide bowl. Mix rice vinegar, sugar, and 1 tsp salt until dissolved. Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon to season and slightly cool the rice. Drizzle 1 tsp sesame oil over the rice and gently fold to distribute. Cover with a damp towel and keep at room temperature while preparing fillings.

Prepare vegetables

Peel the carrot and cut into long matchsticks about 5–6 inches long and 1/8–1/4 inch thick. Heat a small skillet over medium heat with 1 tsp vegetable oil. Sauté the carrot matchsticks with a pinch (about 1/8 tsp) of salt until just tender, 3–4 minutes. Remove and set aside to cool slightly. Wash the cucumber and cut into long thin strips (seeds removed if watery). Lightly salt the cucumber strips and set aside for 5 minutes, then pat dry with paper towel to remove excess moisture.

Prepare spinach

Bring a pot of water to a boil. Blanch the spinach for 30 seconds to 1 minute until wilted. Immediately transfer to cold water, drain, squeeze out excess water, and roughly chop. Toss spinach with 1 tsp soy sauce, 1 tsp sesame oil, 0.5 tsp minced garlic, and a pinch of black pepper. Set aside.

Prepare egg

Beat the 3 eggs with 0.25 tsp salt and a pinch of black pepper. Heat a nonstick pan over medium-low and add 1 tsp vegetable oil. Pour a thin layer of egg to make a flat omelet about the size of a sheet of nori. Cook gently until set, flip quickly if needed, and remove. Repeat if necessary to use all egg. Roll omelet and slice into long strips about 1/2 inch wide.

Prepare crab / fish cake and danmuji

If using imitation crab sticks, gently pull or slice them into long strips. If using fish cake, slice into thin strips and lightly pan-fry for 1–2 minutes for flavor. Slice each danmuji stick into a long strip the length of the nori.

Place a sheet of gim (shiny side down) on the bamboo mat (or flat surface). With slightly wet hands, scoop about 3/4 to 1 cup of seasoned rice and spread it evenly over the nori leaving a 1 inch (2–3 cm) bare margin at the far edge. Press the rice to an even layer about 1/4 inch thick.

Arrange a strip each of carrot, cucumber, danmuji, spinach, egg, and crab/fish cake horizontally across the rice about 1–2 inches from the near edge so they'll be centered when rolled. Do not overfill — keep a single layer of each ingredient.

Lift the near edge of the bamboo mat and begin to roll away from you, tucking the fillings inside and applying gentle but firm pressure to create a tight roll. When you reach the far edge, wet the bare nori margin with a little water to seal the roll seam.

Repeat with remaining nori sheets and fillings.

Lightly brush the outside of each roll with a little sesame oil and sprinkle with toasted sesame seeds. Let rest 5 minutes to set.

Using a very sharp knife, moisten the blade with water or wipe with a damp cloth between cuts to keep clean. Trim the roll ends if desired, then slice each roll into 6–8 even pieces (about 1/2 inch thick).

Arrange slices on a platter and sprinkle with additional sesame seeds. Serve at room temperature with soy sauce, kimchi, or gochujang mayo if desired.