How to: Kimbap!

pickled radish

🥗Healthier: fresh daikon

💰Cheaper: carrot

Fresh daikon provides a similar crunch with fewer preservatives.

crab sticks

🥗Healthier: real crab meat

💰Cheaper: surimi

Real crab meat enhances flavor but is more expensive.

beef

🥗Healthier: tofu

💰Cheaper: chicken

Tofu offers a healthier protein option while chicken is often less costly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is budget-friendly.

Clean 1 to 2 cups of rice under cold water.

Add 2 cups of water to the rice and cook it.

Cut the cucumber in half, then cut it in half again, and then into smaller pieces.

Sprinkle salt over the cucumber and add 1 teaspoon of vinegar, then mix and let it sit for about 10 minutes.

Chop half a carrot into small slices.

Salt the carrot and add 1 teaspoon of vinegar, mix well, and let it sit for about 10 minutes.

Tear imitation crabmeat in half with your hands.

Use one piece of pickled Daikon for each Kimbap.

Break one egg into a bowl and add 1 teaspoon of water to soften it.

Heat a frying pan over medium heat, add oil, and make a big egg roll, swirling it around to cook evenly.

Flip the egg roll with a spatula and add the remaining eggs, swirling to cook all sides.

For the non-vegetarian Kimbap, use beef; since ground beef is not available, mix regular beef with salt and pepper until the red color is gone.

Spread 1 teaspoon of salt and 1 tablespoon of vinegar evenly over the vegetables.

Squeeze the cucumber and carrot on a paper towel to remove excess water.

Put the squeezed vegetables in a frying pan over low heat for about 10 seconds.

Slice the egg roll lengthwise into small pieces.

Heat a frying pan over medium heat and toast seaweed for about 10 seconds on each side.

Place the roasted seaweed over a bamboo mat and spread rice over 3/4 of the seaweed, marking the 3/4 line.

Layer the ingredients: first pickled Daikon, then imitation crab, followed by beef, cucumber, carrot, and egg rolls.

Start rolling the Kimbap by making sure one side of the seaweed with rice touches the other side of the rice, squeezing firmly as you lift the bamboo mat.

Continue to roll and squeeze until reaching the end of the bamboo mat, then wrap it backwards and give it a final squeeze.

Open the mat to reveal the Kimbap roll.

Make five rolls of Kimbap.

Put a little sesame oil in a small container and use a brush to paint the seaweed.

Cut the Kimbap in half gently and smoothly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens