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The Jaci Yeo Show - Kimbap Part 3

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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 1 and The Jaci Yeo Show - Kimbap Part 2
For the rice
  Cooked short grain rice/Cooked medium grain rice 3 Cup (48 tbs)
  Mirin 1⁄4 Cup (4 tbs) (1/4 - 1/8 Cup as Needed)
  Salt 1 Pinch
  Sugar 1⁄4 Cup (4 tbs) (Adjust to your taste)
  Sesame oil 2 Teaspoon
For the spinach
  Vegetable oil 1 Tablespoon
  Fresh spinach leaves 300 Gram (2 Bags 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
  Eggs 4 Medium, scrambled
  Garlic 1 Pinch
  Soy sauce 1 Dash
  White pepper To Taste
For rolling the kimbap
  Nori sheets 30 (As needed)

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.

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.

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.

14. Serve with danmuji or kimchi and enjoy.

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: 
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes
Assembling all the ingredients of kimbap and putting them together is an art and you can master it too. Just watch the video here and learn how to do that!!!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 263 Calories from Fat 65

% Daily Value*

Total Fat 8 g12.7%

Saturated Fat 2.4 g11.9%

Trans Fat 0 g

Cholesterol 63 mg21%

Sodium 346.7 mg14.4%

Total Carbohydrates 37 g12.5%

Dietary Fiber 3.5 g13.9%

Sugars 5.3 g

Protein 9 g17.6%

Vitamin A 50.6% Vitamin C 19.5%

Calcium 2.8% Iron 12.8%

*Based on a 2000 Calorie diet

The Jaci Yeo Show - Kimbap Part 3 Recipe Video