Kimbap Recipe Easy Korean Rice Rolls Even - Cooking with Kendra

Ingredients

• 2 cups (400g) short-grain sushi rice, rinsed
• 2 ½ cups (600ml) water
• 2 tablespoons (30ml) rice vinegar
• 1 tablespoon (15ml) sugar
• ½ teaspoon (2.5ml) salt
• 4 sheets gim (dried seaweed sheets for kimbap)
• 1 carrot, julienned (about 1 cup/100g)
• 1 cucumber, julienned (about 1 cup/100g)
• 1 cup (150g) spinach, blanched and squeezed dry
• 4 eggs, beaten
• 4 oz (115g) yellow pickled radish (danmuji), julienned
• 4 oz (115g) bulgogi (Korean BBQ beef, cooked) or imitation crab sticks (surimi)
• 1 tablespoon (15ml) sesame oil
• 1 teaspoon (5ml) sesame seeds
• Sesame oil (for brushing the kimbap)
• Soy sauce (optional, for dipping)