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About Kimbap

hannaone Apr 11, 2013 08:55 PM

This post is response to:
http://chowhound.chow.com/topics/897704#8011981

I think that kimbap is probably one of the best foods from Korea. It is pretty easy to make, and has nearly unlimited variations. Just about anything can be included as a filling with the only qualifier being that the fillings used should complement each other.

Seasoning the rice is important, and there are there are a couple basic ways to go with this.
The first, and probably more traditional, is to use sesame oil and salt. The second is vinegar and sugar. Which you use would depend on your personal taste preference.

When seasoning the rice, start with small amounts, and work up to your taste.

Preparing the ingredients is also important. With one of the more common variations for instance:

Rice seasoned with sesame oil and salt. (4 cups cooked rice, 1 1/2 tablespoons sesame oil, 3/4 teaspoon salt
)Carrot
Fishcake
Ham
Danmuji (Korean yellow pickled daikon)
Cucumber
Egg (flat omellete)

Cooking only the eggs, you could use the above fillings by cutting everything in roughly equal sized thin and narrow strips just slightly longer than the seaweed sheets are wide, then rolling in the kim sheets/rice with no further prep, and have a good kimbap roll.

But you can take the rolls from good to fantastic with just a little more preparation.

Mix about 4 tablespoons water (or broth), 2 teaspoons brown sugar, a dash of salt, and 1 teaspoon roasted sesame oil together. Pour the mixture into a skillet over medium heat and bring to a simmer, add the carrot strips, and cook just until the carrot softens enough to bend without breaking (tender crisp).

Do the same seasoning with the fishcake, simmering in the sauce for just a couple minutes.
Quickly sear the ham strips in a hot skillet.
Add a touch of salt and pepper to the egg.
Lightly sprinkle toasted sesame seeds over the rice spread onto the kim, then place the fillings and roll.

Some other fillings that can be used: Avocado - tuna (or any fish/seafood) - grilled chicken, pork, or beef - leaf lettuce - kimchi - green onion - zucchini - cheese - chives - burdock root - spinach - celery - cabbage - hot dogs - spam - Krab - perilla leaves - cilantro - peppers - (use your imagination)

Any firm/crisp vegetables can be quickly simmered in a seasoned sauce, steamed, par-boiled, or saute'd to tender-crisp.
Other vegetables can be simply seasoned, or lightly tossed with a small amount of a light dressing.
Meats, fish, and seafood can be marinated/seasoned and grilled, pan seared, baked, roasted, etc

This is a food that you can have fun with.

Here are a couple links to some specific recipes:

http://www.maangchi.com/recipe/kimbap

http://mykoreankitchen.com/2013/03/12...

  1. GretchenS Apr 12, 2013 04:11 AM

    Thanks so much hannaone, I know it seems so basic and no-brainer to you but very exotic to me. This is very helpful!!

    4 Replies
    1. re: GretchenS
      hannaone Apr 12, 2013 05:22 AM

      Here are some pics of some ingredients from the Korean market.

      1. danmuji (takuan)
      2. fishcake
      3. Korean "kimbap" ham

       
       
       
      1. re: hannaone
        GretchenS Apr 12, 2013 08:09 AM

        Fabulous, will be sure and take it with me to the Korean market.

        1. re: hannaone
          j
          Joebob Apr 12, 2013 06:01 PM

          I'm not sure I will be able to find those Ziploc bags at Pacific Market, but I'll try. Thanks so much for this post.

          1. re: Joebob
            hannaone Apr 12, 2013 06:42 PM

            That's just my local market.
            You can find them in brand name packaging similar to this image:
            http://aeriskitchen.com/wp-content/up...

      2. inaplasticcup Apr 12, 2013 06:05 AM

        Excellent overview of kimbahp, hannaone! Thanks for sharing it with us. :)

        1. luckyfatima Apr 12, 2013 07:29 AM

          <3 Gomapseumnidaaaaaaaa! Lovely post!

          1. hannaone Apr 12, 2013 02:44 PM

            For those interested in different ways to make kimbap, here are some more links, as well as a link to google images for kimbap.

            http://mykoreankitchen.com/2006/10/13/vegetable-kimbab/

            http://mykoreankitchen.com/2006/12/15/traffic-light-kimbap/

            http://www.koreanbapsang.com/2012/04/gimbapkimbap-korean-dried-seaweed-rolls.html

            http://aeriskitchen.com/2011/04/tuna-mayo-tuna-kimchi-triangle-kimbap/

            https://www.google.com/search?q=kimba...

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