Kimbop from Korean Home Cooking: Classic and Modern Recipes by Sohui Kim
These sushi-like Korean rolls—steamed seasoned rice and other ingredients tightly wrapped in sheets of roasted seaweed and sliced into rounds—were probably introduced to Korea during the Japanese...
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Cooking tools:
- Rice cooker
- Pot
- Bamboo rolling mat
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Skillet
- Measuring cup
- Measuring spoon
- Stove
- Plate
Ingredients
- Sesame oil, for brushing
- ½ pound (225 g) crab stick (imitation crab), halved lengthwise
- 4 large eggs, beaten
- 1 teaspoon grapeseed or olive oil
- 1 bunch spinach or watercress
- 5 sheets roasted seaweed
- 2 tablespoons rice wine vinegar
- ½ pound (225 g) yellow pickled radish (see Note), cut into long sticks
- 1 carrot, cut into ½-inch (12 mm) wide strips
- Kosher salt
- 4 cups (368 g) cooked sushi or short-grain rice, still hot
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