As a Korean American housewife and mother, one of my greatest pleasures is preparing traditional Korean dishes for my family. There's something special about the aromas that fill the kitchen and the joy that comes from seeing my husband and elementary-school aged daughter savor the flavors of our heritage. Today, I’m excited to share one of our family's cherished recipes: Kimbap, a beloved Korean dish that brings us together around the dinner table.
Kimbap, often referred to as Korean sushi rolls, is a delightful dish made of seasoned rice, fresh vegetables, and various fillings rolled in seaweed. It’s not only a tasty treat but a perfect lunchbox addition or a delightful family dinner option.
Here’s how I prepare this flavorful and healthy snack for my loved ones:
Ingredients:
For the rice:
3 cups cooked short-grain rice
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
Roasted sesame seeds
For the fillings:
5-6 sheets of roasted seaweed (gim/nori)
2-3 eggs, beaten and cooked into a thin omelette
1 medium-sized carrot, julienned and blanched
1 English cucumber, julienned
5-6 imitation crab sticks or cooked fish cakes, cut into strips
5-6 strips of ham or bulgogi (Korean marinated beef)
To assemble:
Sesame oil
Salt
Bamboo sushi rolling mat
Instructions:
Prepare the Rice: In a bowl, mix the cooked rice with rice vinegar, sugar, salt, and a sprinkle of roasted sesame seeds. Allow the rice to cool to room temperature.
Prep the Fillings: Cook the eggs into a thin omelette and cut it into long strips. Julienne the carrot and blanch it in boiling water for a minute. Slice the cucumber, imitation crab sticks, and any other desired fillings into long strips.
Assemble Kimbap: Place a sheet of roasted seaweed on the bamboo sushi rolling mat. Spread a thin layer of seasoned rice evenly over the seaweed, leaving a small margin at the top edge. Arrange the fillings (egg, carrot, cucumber, crab sticks, ham/bulgogi) in a line across the rice.
Rolling: Using the bamboo mat, carefully roll the seaweed and rice over the fillings, applying gentle pressure to create a firm roll. Once rolled, brush the outside of the kimbap with a bit of sesame oil and a sprinkle of salt for extra flavor.
Cut and Serve: With a sharp knife, slice the rolled kimbap into bite-sized pieces. Arrange the slices on a plate, and it's ready to be served!
Kimbap-making has become a family tradition in our home. The process of rolling and assembling the ingredients creates an interactive and enjoyable experience for both me and my daughter. Not only is it a delicious treat, but it also allows us to bond and appreciate our Korean heritage together.
For my husband and daughter, these homemade kimbap rolls are not just a meal—they’re a piece of our cultural identity and a reminder of the love and care put into every bite. I hope this recipe brings as much joy and connection to your family table as it does to mine. Enjoy this delicious journey into Korean culinary heritage with your loved ones!