Kimbap
Recipe Courtesy of Delish and JUNE XIE
Kimbap—Korean rice rolls—are less of a recipe and more of a formula, but no matter how you do it, you’ll love it as a light and savory lunch with with lots of flavors and perfect crunch.
INGREDIENTS FOR KIMBAP
FOR THE RICE
2 c. uncooked glutinous sticky rice
2 tbsp. toasted sesame oil
1/4 tsp. kosher salt
FOR THE SPICY TUNA
2 (5-oz.) cans tuna, drained
1/3 c. mayonnaise
1 tbsp. gochujang
1 tbsp. ground gochugaru
FOR THE EGG
2 large eggs, beaten
1 tsp. extra-virgin olive oil
Kosher salt
FOR THE CARROTS
1 large carrot, julienned
2 tsp. low-sodium soy sauce
2 tsp. toasted sesame oil
2 tsp. gochujang
1 small clove garlic, grated
FOR THE PERILLA
1 bunch perilla, stems removed
1 tbsp. toasted sesame oil
Pinch kosher salt
FOR ASSEMBLY
8 strips danmuji
4 sheets toasted nori
Toasted sesame oil
DIRECTIONS FOR KIMBAP
FOR THE RICE
- In a large bowl, rinse rice twice. Fill bowl with fresh water and let rice soak 30 minutes.
- Fill a pot with 2″ of water. Place drained, soaked rice in a steamer or fine-meshed sieve that fits tightly over your pot and cover pot with lid. Over medium heat, bring water to a boil. Reduce heat to low and continue cooking until rice grains turn from opaque to translucent, about 25 minutes. Remove from heat and keep covered for another 10 minutes.
- Transfer rice to a large bowl, then gently mix with sesame oil and salt. Set aside and let cool.
FOR THE SPICY TUNA
- In a large bowl, stir together all ingredients until well combined.
FOR THE EGG
- In a large skillet over medium heat, brush oil evenly across the bottom and sides of pan.
- Reduce heat to medium-low then add eggs, swirling pan several times to make a thin layer. Cook until the edges of the omelette begin to peel away from pan, 2 to 3 minutes. Gently flip and cook up to 1 minute more until eggs are fully set.
- Remove from pan, sprinkle lightly with salt, then let cool and slice into thin strips.
FOR THE CARROTS
- To a pot of salted boiling water, add carrots and blanch for 1 minute. Remove with tongs and transfer to a medium bowl.
- Add to bowl soy sauce, sesame oil, gochujang, and garlic. Stir until well combined, then let cool.
FOR THE PERILLA
- To the pot of salted boiling water, add perilla leaves and blanch for 1 minute. Remove with tongs and transfer to a medium bowl. Let cool completely.
- Squeeze out and drain all remaining water, then roughly chop blanched leaves. Return to bowl and stir in sesame oil and salt until well combined.
TO ASSEMBLE
- Lay 1 sheet nori on a bamboo mat, then scoop about a cup of rice on top. With dampened hands, spread rice evenly across 80% of the seaweed.
- Place a quarter of the tuna in a straight line on top of the rice, then follow with strips of egg, carrot, perilla, and danmuji.
- Lift the bamboo mat from the end closer to you and fold it over to meet the edge of the rice in a tight roll. Squeeze firmly to compact the roll, then continue rolling along the spiral log to seal the edge.
- Brush rolled kimbap with a thin layer of sesame oil and let sit 10 minutes before slicing.
Image Courtesy of June Xie