Personally, I hate eggs. All of them. I mean, think about it. Don't think too hard though because someone has to eat them! I usually suck it up when it comes to kimbap but when I'm making it at home, those babies are not included.
I've adapted the recipe below from maangchi. Feel free to make your own adaptions!
Ingredients: (serves 2-3 : 5 rolls)
- Place freshly made rice in a large, shallow bowl. Gently mix in ½ teaspoon salt and 2 teaspoons sesame oil over top with a rice scoop or a wooden spoon.
- Let it cool down enough so it’s no longer steaming. Cover and set aside.
- Combine the blanched spinach, 2 minced garlic cloves, ½ teaspoon salt, and 2 teaspoons sesame oil in a bowl.
- Mix well by hand and put it on a large platter with the sliced yellow pickled radish.
- Combine the carrot matchsticks with ¼ teaspoon salt. Mix well and let it sweat for 5 to 10 minutes. Heat a pan and add a few drops vegetable oil.
- Squeeze out excess water from the carrot, then saute for about 1 minute. Put it on the platter next to the spinach.
Eggs (if you're into that kind of stuff...):
- Crack 3 eggs in a bowl and add ¼ teaspoon salt. Beat it with fork and remove the stringy chalaza.
- Drizzle a few drops of oil on a heated 10 to 12 inch non-stick pan. Wipe off the excess with a paper towel so only a thin sheen of oil remains. Turn down the heat to low and pour the egg mixture into the pan. Spread it into a large circle so it fills the pan.
- When the bottom of the egg is cooked, flip it over with a spatula. Remove from the heat and let it cook slowly in the hot pan for about 5 minutes, with the ultimate goal of keeping the egg as yellow as possible, and not brown.
- Cut it into ½ inch wide strips. Put it next to the spinach on the platter.
How to Roll Kimbap-- video tutorial below!
- Place a sheet of kim (seaweed) on a bamboo mat with the shiny side down. Evenly spread about ¾ cup of cooked rice over top of it, leaving about 2 inches uncovered on one side of the kim.
- Place beef, carrot, yellow pickled radish strip, a few egg strips, and spinach in the center of the rice.
4. Grab the mat with both hands and and press it tightly as you continue rolling the gimbap. Push out the mat as you roll, so it doesn’t get wrapped in the gimbap
5. Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.
6. Repeat 4 more times with the remaining ingredients.
7. Put some sesame oil on the finshed rolls and sprinkle some sesame seeds over top. Cut each roll into ¼ inch bite size pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting.
Put it on a plate and serve immediately or pack it in a lunchbox.
...and let's be real, this needs a video tutorial. Thank you so much Maangchi for making such good tutorials and recipes!