A British Attempt At Kimbap - A Simplified Version


A few days ago I got a sushi craving, not only to eat it but also to make it. It was strange as I've never had a sushi craving before nor have I ever made it, but hey, the brain wants what the brain wants. Being an inexperienced sushi chef I went for the first thing I mildly knew how to make, kimbap, thanks to my South Koran aunt. Kimbap is made from steamed white rice with various other ingredients rolled inside a sheet of roasted seaweed. For the ingredients inside I took one from my aunt and just used what she usually uses, however, the great thing about kimbap is that you can fill it with whatever your heart desires! 

Makes: 5 full roles -  aprox. 30 pieces 
  • 5 sheets of roasted seaweed 
  • 1 drinking mug of rice (a form of sticky rice, not brown) 
  • 1 large carrot
  • 1 cucumber 
  • 2 1/2 large frankfurters/hotdogs
  • 3 eggs
  • 1tbsp sesame seed oil
  • 1/2 veg stockcube
  • garlic powder
  • salt
  • sesame seeds (optional)
  • soy sauce

  • In a large pot of boiling water add a pinch of salt and the stock cube and cook the rice, following the packet guidelines but over cooking a little to get a sticky consistency. 
  • While the rice is cooking measure out the cucumber and carrot to the length of roast seaweed sheets and slice longways into 1/6. 
  • Cut the the hot dogs in half so you have 5 halves.
  • Once everything is cut, and the rice is still cooking, start making the egg. Whisk the 3 eggs together in a bowl. Oil a frying pan with sesame seed oil and fry the eggs as you would for an omelet. Once cooked, take out and cut into 5 small strips. 
  • Once the rice is done, drain it off and add a sprinkle of garlic powder and salt and mix well. 
  • Lay out a seaweed sheet on a bamboo roller and add one strip of cucumber, carrot, egg, and half a hotdog roughly a little out of the middle and place a thin layer of rice around it leaving 1cm at each end clean so you can close the roll. Be careful not to over fill as it will be incredibly hard to roll.
  • Roll tightly and way from you for best results. Once rolled, do not cut straight away. Leave it on the side and start again with the next one until all sheets have been rolled. 
  • To cut the rolls get a sharp knife, starting from the first one you rolled, cut them roughly into 6 bite size equal pieces. 
  • To finish off sprinkle them with sesame seeds and serve with a soy sauce dip or even a dap of sriracha sauce.
If you give this kimbap a go I hope you enjoy it! Let me know what you think of it either by leaving a comment down below or tagging me on Instagram @gingerandthekitchen.

Until next time,
Holly x 

(By no means am I claiming this to be the perfect way or right way to make kimbap, as the title suggest it's a 'British attempt' that I made with no other information, just merely remembering what my aunts looked like.)

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