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The Jaci Yeo Show - Kimbap Part 1

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Learn how to make Korean Kimbap from start to finish. In part 1 of 3, I show you how to make and season the rice that will go into your kimbap roll. Watch The Jaci Yeo Show - Kimbap Part 2 and The Jaci Yeo Show - Kimbap Part 3
Ingredients
For the rice
  Cooked short grain rice/Cooked medium grain rice 3 Cup (48 tbs)
  Mirin 1⁄4 Cup (4 tbs) (1/8 - 1/4 Cup as needed)
  Salt 1 Pinch
  Sugar 1⁄4 Cup (4 tbs) (Adjust to your taste)
  Sesame oil 2 Teaspoon
For the spinach
  Fresh spinach leaves 300 Gram, parboiled (2 Bags of spinach used)
  Garlic 2 Pinch
  Soy sauce 2 Teaspoon
  Sesame oil 1⁄2 Teaspoon
  Sugar To Taste
For the spam
  Vegetable oil 1 Teaspoon (As needed)
  Spam 1 Can (10 oz), sliced
For the eggs
  Vegetable oil 1 Tablespoon
  Eggs 4 Medium, scrambled
  Garlic 1 Pinch
  Soy sauce 1 Dash
  White pepper To Taste
For rolling the kimbap
  Nori sheets 30 (As needed)
Directions

GETTING READY
To season the rice:
1. In a large mixing bowl, season the cooked rice with mirin, salt, sugar and sesame oil. Mix well and set aside.

MAKING
To prepare the spinach:
2. Heat a pan over medium heat with some vegetable oil.
3. Put the parboiled spinach leaves, cover for a minute or so until wilted.
4. Season with garlic, soy sauce, sesame oil and sugar. Toss and pan fry for about 2 minutes. Remove into a bowl and set aside.
To prepare the spam:
5. In a pan, brown the spam, flipping sides (in very little oil) until desired. Remove into a plate, cut into strips and set aside.
To prepare the eggs:
6. In a bowl, beat the eggs and season with garlic, soy sauce, salt, white pepper and sugar to taste.
7. Heat up a frying pan with vegetable oil and fry the eggs, flipping sides until the omelet is done.
8. Cut into strips and set aside.

FINALIZING
9. Lay 1 sheet of nori with the non-shiny side down.
10. Grab a medium size ball of rice and spread it out evenly onto the nori.
11. Next, take some spinach, lay it down closer towards you.
12. Then line the egg and the spam together. Roll it and use the mat to hold the roll together and tighten it.
13. Take it out of the matt and wrap it with plastic wrap to cut later. Or you can cut it right away and serve.

SERVING
14. Serve with danmuji or kimchi and enjoy.

TIPS
To cook the rice, the ratio is 1:2 of rice to water by volume. In other words, 1 cup of rice requires 2 cups of water. This will take about 30 minutes to cook in a rice cooker.

Things You Will Need
1. Pair of tongs - to toss the spinach and pan fry the spam
2. Bamboo rolling mat (sushi mat)
3. Pair of plastic gloves / plastic bags - to cover your hands while working with the rice
4. Plastic wrap
5. 2 Kitchen towels - Cleaned and dried

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes
Servings: 
15

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