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Feb 12, 2007 06:52 PM

help with kimbap

so I'm half korean and 23 and I still don't know how to roll kimbap. I pretty much suck at it.

it took me 2 years to realize that you dont roll kimbap with the seasoned seaweed, you are supposed to use the shiny roasted seaweed. I always wondered why my kimbap always came out so "limp"

soooo I have a few questions.

do I put the shiny side up or down?

how do I get all the food to stay in the middle after I roll it?

just to let you know, I don't have a bamboo mat to roll it up so I am using a silpat baking sheet to help me out. It doesn't work as well as a bamboo mat, but it does the job. I also don't have any takuan so I am using quick pickled green daikon instead and I have no egg either. Its pretty much a "kitchen sink" whatever is in the fridge sort of kimbap

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  1. Shiny down on the mat, Tuck the fillings in as you begin to roll -then press and continue to roll. use a whole sheet not a half. hope this helps

    1 Reply
    1. re: kare_raisu

      Yup, the trick is like what the grade school gym teacher use to say, "tuck & roll!" Make sure u just tuck in the kimbob & not your rolling sheet. As your tucking in the kimbob, try to pull out/tighten the rolling sheet, if that makes sense. During college, we didn't have a bamboo mat either so just went with good 'ol aluminum foil.

    2. oh and which way do the preforated (sp?) lines go? perpindicular to me or parallel to me when I am rolling?

      thanks, I looked on about 20 webpages and none tell me which side of the kim/nori is supposed to be on the mat.

      btw, I knew you would help me out..thanks

      1. At the sushi restaurant we fold the nori to halve it using the lines as a guide, so maybe perpendicular? Will you be using bulgogi or fishcake, bitsubeats? No Takuan! ;) Please say you got some spinach namul!

        1. no spinach namul. I haven't been to the grocery store in a LONG time. no bulgogi or odeng either. I know, it doesn't even qualify as kimbap.

          I am using spam, some green daikon thats been julienned and tossed with rice vinegar, sugar and salt. I'm also using blanched julienned carrot and some random japanese pickled cucumber that is purple. I have no idea what it is, but tastes very yummy.Then I put smeared kewpie mayo mixed with siracha on the spam. I also put some goma shio in the rice and THEN......... I rubbed the outside of my kimbap roll with sesame oil, lovingly like a old korean grandmother making kimbap for her lovely grandchildren's lunch. awwwwwwwwwwwww so sweet

          it tastes better then it sounds.

          so you are japanese, right? what is this purple pickle concoction I am eating?

          1. I think it might be shibazuke - where did you get it?
            No I am just a white boy who thinks korean sushi (and food) tastes better than Japanese.

            The sesame oil makes the kimbap!