The Best Kimbap Recipe l So much batter than stores l Make Kimbap Korean Roll at home with Me

pickled radish

🥗Healthier: fresh radish

💰Cheaper: carrot strips

Fresh radish adds crunch without added sugar.

seaweed sheets

🥗Healthier: soy paper

💰Cheaper: nori

Soy paper is lower in sodium.

beef

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna provides protein at a lower cost.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers healthier fats.

Peel and slice the carrots.

Heat 1 Tbsp cooking oil in a pan over medium-high heat.

Add the sliced carrots, 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp sesame oil; sauté until tender.

Peel and slice the burdock roots and soak them in a big bowl of water with 1 Tbsp vinegar.

Heat 2-3 Tbsp cooking oil in a pan over medium-high heat, add the burdock roots, and sauté.

Add 4 1/2 Tbsp soy sauce and 4 1/2 tsp sugar to the burdock roots; cook until well combined.

Slice the English cucumber and sprinkle with 1 tsp kosher salt.

Prepare the imitation crab meat, Spam, and drain the oil from the canned tuna.

Mix 3 Tbsp Japanese kewpie mayo and 3 tsp sugar with the drained tuna.

Beat the eggs with 1/2 tsp kosher salt and cook them in a pan to make omelets; slice them into strips.

Gather the Korean pre-sliced picked radish and sesame leaves.

Cook 4 cups of white rice and season with 3 1/2 - 4 Tbsp Korean cooking vinegar.

To assemble, place a sheet of Korean seaweed on a bamboo mat, spread a layer of rice, and add the prepared ingredients (carrots, burdock, cucumber, crab meat, Spam, tuna, eggs, radish, and sesame leaves) in the center.

Roll tightly and slice into pieces.

Cooking Techniques

Spice Level:

Dietary

Allergens