We never stopped at gas stations or restaurants for food.
What goes inside the roll has always varied.
Its the most colorful and delicious bite of food.
Simply Recipes / Cynthia Christensen
Is this the origin of kimbap?
Classic Kimbap Ingredients
Kimbap uses sheets of roasted seaweedthe packaging is sometimes labeled as nori.
Its a perfect balance of sweet and savory flavors.
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You wont even need a dipping sauce.
What Is Danmuji?
Danmuji is a bright yellow pickled daikon radish.
Simply Recipes / Cynthia Christensen
The pickle brine has rice vinegar, sugar, seasonings, and turmeric, for an iconic yellow color.
It is poured over daikon sliced into rounds, sticks, or even left whole.
This bright, acidic, sweet pickle is popular as a banchan or as an ingredient in kimbap.
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it’s possible for you to find danmuji in most Asian markets.
I buy it at my localHmart.
Once opened, leftover danmuji will keep for up to 2 weeks.
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Transfer it into an airtight container with its original brine and keep it refrigerated.
While the cooked rice is still hot, drizzle in sesame oil and a little salt.
Mix it well so that the sesame oil coats the rice evenly.
Simply Recipes / Cynthia Christensen
Cover with a towel and allow to cool while you prepare the remaining ingredients.
Kimbap Variations
There are as many ways to customize your kimbap!
Use vegetables only for a vegetarian kimbap.
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Other common fillings include cooked hamburger meat, spam, cucumber, and perilla leaves.
As a child, one of my favorites was chung-mu kimbapits just the seasoned rice and no other fillings.
Refrigerating sliced kimbap will dry out the rice.
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If youd like to make them ahead, they will hold at room temperature for up to 12 hours.
Tightly wrap the uncut rolls individually with plastic wrap.
This will help the rice to stay moist.
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When ready to serve, simply slice them.
Cook it however you normally cook rice, whether thats arice cooker,stove top, orInstant Pot.
Youll need to cook 2 cups dry rice to yield about 4 cups cooked rice.
Simply Recipes / Cynthia Christensen
Mix well and cover with plastic wrap.
Set aside to marinate while you prepare the other ingredients.
In a large bowl, add the freshly cooked rice, sesame oil, and salt.
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Mix with a large spoon until the rice is evenly coated in the sesame oil.
Set aside to cool.
Bring a medium pot of water to a boil over high heat.
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Fill a large bowl with ice water and set it next to the stovetop.
Blanch the spinach in the boiling water for about 15 seconds.
Use tongs to transfer the spinach into the ice water to stop the cooking.
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Once cooled, use your hands to squeeze out as much water as possible.
Transfer it into a medium bowl and stir in the sesame oil and salt.
Place the seasoned spinach on a large plate.
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Heat a large pan with 1 teaspoon vegetable oil over medium-high heat.
Saute the carrots for about 1 minute until a little tender.
It will not be soft and cooked through.
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Stir in a pinch of salt.
Place the cooked carrots next to the spinach.
Set the same pan used to cook the carrots over medium-high heat and add 1 teaspoon vegetable oil.
Simply Recipes / Cynthia Christensen
Saute the marinated beef until cooked through, about 4 minutes.
Place the cooked beef next to the spinach and carrots.
you’re able to set the strips of danmuji on the same large plate with the fillings.
Simply Recipes / Cynthia Christensen
Fill a small bowl of water for dipping your fingers into.
Having all the ingredients ready and together will help make assembling the kimbap much easier.
Place a sheet of gim, shiny side-down, on the rolling mat.
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Lightly dampen your fingers with water to prevent the rice from sticking to them.
Dip a finger into the water and lightly dampen the inch border of seaweed.
This will help seal it after you roll it.
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Pull the end of the mat out and above the roll.
Press into the dampened border to seal it, seam-side down.
Brush the outside of the roll with a little sesame oil.
Simply Recipes / Cynthia Christensen
Roll the remaining kimbap.
The gim will become more pliable as it sits, making it easier to cut.
Use a sharp knife to cut the kimbap into 6 to 8 pieces.
Simply Recipes / Cynthia Christensen
Serve at room temperature.
Kimbap is best served soon after making.
In the unlikely event that you have leftovers, store in an airtight container with parchment between each layer.
Allow them to come to room temperature before eating; otherwise, the rice will be hard.
My mom used to dip leftover kimbap inpajeonbatter and pan fry in oil for a treat!
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