– 3 cups cooked short-grain rice – 1 tbsp sesame oil + ½ tsp salt (for rice) – 5 sheets roasted seaweed (gim/nori) – 1 carrot (julienned) – 1 cucumber (julienned) – 5 strips pickled radish (danmuji) – 3 eggs (beaten and cooked into a thin omelet) – 5 crab sticks or cooked beef/tofu – 1 tsp soy sauce + 1 tsp sugar (for veggies) – Optional: spinach (blanched and seasoned)
1
Season warm rice with sesame oil and salt. Sauté carrots and spinach lightly with soy sauce and sugar. Let all components cool before rolling.
2
Place one sheet of seaweed shiny side down on a bamboo mat. Spread a thin layer of rice, leaving 1 inch at the top. Layer filling ingredients.
3
Use gentle but firm pressure to roll tightly from the bottom. Use water to seal the edge. Let the roll sit seam-side down for 2 minutes.
4
Brush roll with sesame oil and slice into ½-inch pieces using a sharp knife. Wipe blade between cuts for clean, even slices.
5
Serve immediately or pack in a lunch box. Kimbap is flavorful, healthy, and ideal for meals on the go, picnics, or light dinners.