Cooking in

Oregon

Korean · Korea

Kimbap

Kimbap (seaweed rice roll) is Korea's most popular picnic and convenience food — short-grain rice seasoned with sesame oil and salt, wrapped around fillings (spinach, carrot, egg, pickled radish, and meat) in a sheet of gim (dried seaweed), rolled and sliced. Kimbap is not sushi — the rice is warm and sesame-flavoured rather than cold and vinegared, and the fillings are cooked and seasoned rather than raw. It is everyday Korean food at its most practical.

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Serves4

Total45 min

Sourced1 of 5 in OR

Cook

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The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

400g

sushi rice

cooked, seasoned with rice vinegar, sugar, salt

Origin · United StatesChoose your town to see who stocks it →

100g

pickled yellow radish (danmuji)

julienned

Not yet stocked in Oregon

100g

cucumber

cut into matchsticks

Your own market

100g

cooked ham

julienned

Your own market

medium carrots

blanched 2 minutes, julienned

Your own market

100g

fresh spinach

blanched 1 minute, squeezed dry, seasoned with sesame oil and salt

Your own market

60g

cooked beef

shredded, marinated in soy sauce and sesame oil

Your own market

eggs

beaten, cooked as thin omelette, cut into strips

Your own market

8 sheets

nori (seaweed)

divided in half

Not yet stocked in Oregon

2 tbsp

sesame oil

Your own market

2 tbsp

toasted sesame seeds

Not yet stocked in Oregon

2 tbsp

soy sauce

Not yet stocked in Oregon

Each tap is counted, so the stockist sees the demand Provenance sends them.

The Method

Lay half-sheet nori shiny-side down on bamboo mat; spread 50g sushi rice evenly in thin layer.

Arrange one portion each of radish, cucumber, ham, carrot, spinach, beef, and egg in horizontal lines across rice centre.

Roll tightly using mat, sealing edge with few grains of rice; repeat with remaining ingredients and nori.

Brush exterior of each roll with sesame oil; slice into 6 equal pieces using wet, sharp knife.

Arrange seam-side down on serving plate; drizzle with soy sauce and sprinkle sesame seeds.

III

Sensory Tests

◇Where it lives or dies. The moment where kimbap lives or dies is the rice thickness — the rice should be spread to 1cm depth, no more. Thick rice makes the kimbap too large to eat comfortably in one bite and overwhelms the fillings. The fillings should form a bouquet in the centre that is surrounded by, but not buried in, rice. Lay them in one straight line; when the roll is completed and sliced, each round should show the fillings centred in a uniform rice ring.

Pillar IV

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The dishes this one teaches you, across the cuisines — on every recipe.

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