Kimbap (Korean dish) in Indian kitchen

Today I would like to share an easy vegetarian Korean recipe named ‘Kimbap/Gimbap’ which is made with pickled radish. The ingredients are gifted to me from one of my beautiful Korean friend; thank you so much once again my dear friend through this medium(Indian Cooking Manual). Basically Kimbap is a seaweed rice roll served as light lunch with kimchi.

It is very popular picnic food and takeout food in Korea; it is sold everywhere in from airport to market. It is liked by everyone from kids to elder. I also fall in love with this delicious Korean rice roll and wish to bring in my kitchen…

Ingredients:

  • Japanese cooked rice (Uruchi Mai/ Bap): 2 cups
  • Salt: ½ teaspoon
  • Sesame oil: 2-3 tablespoon
  • Dressing vinegar: 1 teaspoon (optional)
  • Dried seaweed sheet (Gim/Sushi Nori): 4 no.
  • Radish Pickle sticks: 1 pack
  • Bamboo roller mat/Sushi rolling mat: you may use aluminum foil

Preparation:

  1. Dry roast seaweed sheet on non-stick pan at lower flame till it gets crispy, keep aside.
  2. Take a mixing bowl; put rice, salt and sesame oil, mix well with help of spatula, now the mixture is ready to prepare the Kimbap.
  3. Take a chopping board and keep a bowl filled with water near to wet the hand to prevent the rice from sticking at the time of rolling.

Method to assemble:

  1. Place the bamboo mat on the chopping board, keeping non-shiny side up, spread seaweed sheet over the mat; It is important to wet your hands with water to prevent the rice from sticking to hand, take a handful of rice, place the rice on the seaweed sheet then spread evenly to cover the ¾ of the sea weed as in photo …
  2. Now arrange pickled radish over it as in photo.
  3. Then roll it with slightly pressing manner so that fillings stay inside; continue to roll at the end of the bamboo mat as in photo.
  4. Press with both hands so that it sets as a roll, keep aside. Repeat the same till all rolls are done as in photo.
  5. Apply sesame oil all over the roll and cut into 2” pieces or 7-8 pieces from one roll with sharp knife.
  6. ‘Kimbap (Korean dish) in Indian kitchen’ is ready to be served, if you want to store this for next day picnic; store in an airtight container in refrigerator and reheat or microwave before use.
  7. Note: Here I used Japanese sticky rice(Koshihikari rice), you may use parboiled rice instead of Japanese sticky rice.
Kimbap (Korean dish) in Indian kitchen
Ingredients
Ingredients
Dry roast seaweed sheet
put rice, salt and sesame oil
put rice, salt and sesame oil
spread seaweed sheet over the mat
place the rice on the seaweed sheet then spread evenly
arrange pickled radish
roll it with slightly pressing manner
fillings stay inside
continue to roll at the end
continue to roll at the end of the bamboo mat
Press with both hands
sets as a roll
Repeat the same
Apply sesame oil
cut into 2” pieces
cut into 2” pieces or 7-8 pieces
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen

CC BY-NC-SA 4.0 Kimbap (Korean dish) in Indian kitchen by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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