tonight's midnight meal

kimbap, the midnight seaweed rice roll

Name: kimbap, the midnight seaweed rice roll
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 rolls (about 16 pieces)
Cuisine: Korean
Ingredients: 2 cups (about 400 g) cooked short-grain white rice, warm; 1 tbsp toasted sesame oil, plus more for brushing; 1/2 tsp fine salt; 1 tbsp toasted sesame seeds; 2 full sheets roasted seaweed (gim / nori), kimbap size; 1 bunch (about 4 oz / 115 g) spinach; 1 large carrot, cut into thin matchsticks; 3 large eggs; 2 strips danmuji (yellow pickled radish); 4 imitation crab sticks (or about 4 oz); neutral oil, for the pan; an extra pinch of salt and a few drops of sesame oil, for the spinach

⏱ 45 min🍽 makes 2 rolls · a late-night snack for one or two

Ingredients · tap to check

2 cups (about 400 g) cooked short-grain white rice, warm
1 tbsp toasted sesame oil, plus more for brushing
1/2 tsp fine salt
1 tbsp toasted sesame seeds
2 full sheets roasted seaweed (gim / nori), kimbap size
1 bunch (about 4 oz / 115 g) spinach
1 large carrot, cut into thin matchsticks
3 large eggs
2 strips danmuji (yellow pickled radish)
4 imitation crab sticks (or about 4 oz)
neutral oil, for the pan
an extra pinch of salt and a few drops of sesame oil, for the spinach

The Way

season the rice while it's still warm: fold in the sesame oil, salt, and half the sesame seeds until every grain is glossy. no vinegar, that's the line between kimbap and sushi. let it cool to just-warm so it won't tear the seaweed.
blanch the spinach in boiling salted water for about 30 seconds, then plunge it into cold water. squeeze it very dry and toss with a pinch of salt and a few drops of sesame oil.
cook the carrot matchsticks in a lightly oiled pan over medium heat for 1 to 2 minutes with a pinch of salt, just until they lose their raw snap. set aside to cool.
beat the eggs with a pinch of salt, pour into the pan, and cook low and slow into one thin flat omelet. cool it, then slice into long half-inch strips.
lay a sheet of gim shiny-side down on a bamboo mat. spread the rice in a thin, even layer over the bottom two-thirds, leaving the far third bare.
line the fillings up in stripes across the center of the rice: spinach, carrot, egg, danmuji, and imitation crab.
lift the mat edge closest to you and roll away from you, tucking the fillings in firmly, into one tight log. seal the bare edge with a few grains of rice.
brush the finished roll with sesame oil and scatter the rest of the sesame seeds over the top so they catch the light.
with a sharp knife wiped with a little sesame oil, slice into half-inch rounds, wiping the blade between cuts so every cross-section stays clean.

midnight tip — 🌙 the two things that make kimbap kimbap: season the rice with toasted sesame oil and salt (never vinegar), and keep the finished roll at room temperature. don't refrigerate it or the rice turns hard and cloudy. a fresh sheet of gim that's still crisp rolls tighter and won't tear. swap in cucumber, ham, burdock, or fish cake for any filling you like.

Questions

what's the difference between kimbap and sushi?

the rice. kimbap rice is seasoned with toasted sesame oil and salt for a savory, nutty flavor, while sushi rice is seasoned with rice vinegar and sugar. kimbap fillings are also usually cooked or pickled rather than raw fish. same rolling idea, completely different taste.

can i make kimbap ahead of time?

kimbap is best the day it's made and kept at room temperature, not in the fridge, since the cold hardens the rice and turns it chalky. if you need to hold it a few hours, wrap the whole uncut roll snugly and slice just before serving. the film of sesame oil helps keep it from drying out.

what can i use instead of danmuji or imitation crab?

kimbap is endlessly flexible. swap danmuji for quick-pickled or fresh cucumber, and the imitation crab for ham, canned tuna with a little mayo, seasoned burdock (ueong), fish cake, or extra egg. keep at least one bright color and one crunchy element and it will still taste like kimbap.

kimbap, the midnight seaweed rice roll

Ingredients · tap to check

The Way

Questions

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