Kimbap (Korean Seaweed & Rice 'Sushi' Rolls)

Meat: Slice meat into strips and add all the marinating ingredients to a bowl. Combine until thoroughly mixed and cover with a lid. Marinate on the counter while prepping other fillings (or about 15 minutes). After marinating, heat a pan over medium heat on the stove. Add one tablespoon of neutral oil to the pan and cook the meat until it browns and the internal temperature is 140 °F. Remove from the pan and place on a plate.

Veggies: Choose either cucumbers or spinach. Cucumbers are recommended during the summer or if you will be taking kimbap to-go since they will last longer. You can also do 50/50! If you plan on using both, halve the recipe ingredients for both above.Cucumbers: Slice cucumbers into thin strips and place them in a bowl. Sprinkle the salt over the cucumbers and let sit for 10 minutes, or while you work on other ingredients. After 10 minutes, gently squeeze the excess water out of the cucumbers as much as possible. Place the cucumbers on a plate. Spinach: In a pot, add the filtered water and bring to a boil. Blanch the spinach for one minute and transfer it to an iced bath for two minutes. Gently squeeze the excess water over the sink and place it in a bowl. Add 1/8 teaspoon salt and ¼ teaspoon sesame oil. Mix until it’s combined and set aside.

Carrot: Peel the carrot and julienne into thin slices. Heat the pan on medium-low and add ¼ teaspoon of neutral oil. Add the slices of carrots and saute for only 30 seconds to one minute. Remove when they are slightly limp and place on a plate.

Eggs: Beat eggs in a bowl and sprinkle the salt. On the same pan, add another teaspoon of neutral oil and add half of the beaten eggs. Swirl the eggs around to make one thin, circular omelet. Cook for 30 seconds or until it’s opaque and flip to cook the other side until it’s firm. Remove the omelet and cook the rest of the beaten egg mixture. Cut the eggs into ½ inch wide strips.

Yellow pickled radish: Cut the pickled radish into ⅛” x ⅛” x 8” long slices and set aside.

Fish cake: Cut fish cake into ¼ inch thick slices and set aside.

Kani: Defrost the kani on the counter for about 30 minutes. Unpeel the kani from the wrappers and place them on a plate.

Rice: Remove the freshly cooked rice from the cooker into a bowl. Add the sesame oil and salt. Use a rice paddle to gently mix together the ingredients.

Place a gim or nori sheet on the sushi mat with the shiny side face down. The gim should be positioned so that the longest side is horizontal to your body.

Add ¾ cup of rice onto the gim. TIP: add a little bit of sesame oil on your hands to make it easier to spread the rice. Spread the rice from the bottom to the top and leave about one inch of space at the top of the nori.

Begin to add the ingredients in an even line horizontally in the center of the gim and rice. Tips: add the flat pieces first, like the pickled radish, cucumbers, carrots, fish cake, or eggs on the bottom layer so they can act as a flat surface for the other ingredients. Then add the kani, spinach, and/or meat on top. Try not to add too many ingredients or it will be difficult to roll. You want to add just enough fillings so that the rice will cover all the fillings when it’s rolled.

When you’re done filling, take the bottom of the rolling mat and the gim with your thumbs and pointer fingers. Lift them up to cover the roll upwards and use the rest of your fingers to hold the fillings in place; This should now have a log shape.

Take your left hand and place it on the top of the rolling mat while holding onto the log with your right hand. Gently tug the top mat, and push down with your right hand to tighten the log. Continue to roll upwards until you have a log. It’s okay if you have extra nori at the end, just sit the log on its seam and it should seal after a minute. Make your next rolls.

Once you have finished all the rolls, brush some sesame oil on the skin of the gim for a slight gloss and some flavor.

Take a knife and cut the kimbap into ½ slices and serve.