Kimbap Like a Korean Grandma Best Homemade Kimbap Recipe
Want the Best Homemade Kimbap Recipe Authentic These Korean rice rolls are packed with flavour Easy kimbap recipe even Mary Berry would love Get the secret
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Cooking tools:
- Rice cooker
- Pot
- Stove
- Mixing bowl
- Nonstick skillet
- Spatula
- Bamboo rolling mat
- Chef's knife
- Cutting board
- Kitchen towel
- Measuring cup
- Measuring spoon
- Spoon
- Whisk
- Plate
Ingredients
- 2 cups (400g) short-grain Korean rice (sushi rice), rinsed thoroughly
- 2 ¼ cups (530ml) water
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (15ml) granulated sugar
- 1 teaspoon (5ml) salt
- 1 tablespoon (15ml) sesame oil
- 8 sheets dried seaweed (kim/nori) for kimbap
- 1 large carrot, julienned
- 1 cucumber, julienned, seeds removed
- 8 oz (225g) spinach, blanched and squeezed dry
- 4 eggs, beaten with a pinch of salt
- 8 oz (225g) bulgogi (Korean marinated beef), cooked and sliced (Alternative: Korean style braised burdock root 우엉)
- 4 oz (115g) danmuji (Korean pickled radish), thinly sliced (Alternative: Yellow pickled radish)
- Sesame oil, for brushing on seaweed
- Sesame seeds
- Soy sauce
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