Kimbap is a traditional Korean dish that has become a favorite amongst many cultures around the world. The word "kim/gim" means seaweed, and "bap" means rice. It's made with rice, vegetables, meat (chicken, beef, pork, or fish), sausages, ham, egg, and other ingredients in roasted seaweed sheets, then roll it. If you like, add gochujang inside the rolls making them taste more delicious! After that, cut it into bite-sized pieces to make it easy to eat. Kimbap can be served as an appetizer or snack, but it also makes a great breakfast or lunch option due to its high protein and fiber content. Gochujang, a Korean condiment, is made from red chili peppers, glutinous rice, fermented soybeans, and salt. It's a foundational component of Korean cuisine due to its strong, distinctive, sweet, spicy, and umami flavors. The fermentation process of gochujang gives it some health benefits, including aiding in digestion and providing probiotics to aid gut health. Gochujang can be a complement to this Kimbap. Based on the Institute of Culinary Education, Kimbap originated in the first half of the 20th century when Koreans modernized the Japanese roll and made it their own. For example, Koreans chose sesame oil to season the rice for kimbap whereas the Japanese used rice vinegar. Today, kimbap can be found throughout Korea and Japan in restaurants, convenience stores, and even on street corners! This delicious dish is easy to make at home with just a few simple ingredients. Here's a very simple and easy Kimbap recipe that anyone can follow.
Boil carrots and spinach until cooked.
Prepare 2 beaten eggs, add a little salt and pepper, then scramble in a skillet. After that, cut into 1-2 cm wide as in the photo.
Take out fresh cucumber pieces, and put them in a bowl.
Prepare roasted seaweed, and put it on a cutting board or a wide plate. Put white rice on top, then widen it, and leave 1.5 cm of space from the edge. After that, put the carrot, egg, cucumber, and spinach pieces in a row as shown in the photo.
Then roll it from the bottom while pressing the middle so that the contents become solid. When it's rolled up, cut the kimbap according to your taste (usually cut 1 cm thick).
Serve kimbap with gochujang, and if you like, it can also be eaten with soy sauce and sesame oil, also sprinkled with sesame seeds.
We appreciate hearing from you and will review your comments carefully.
Thank you for taking time to provide feedback!