I love eating sushi and kimbap, even when it's 30F outside and snow is lining the sidewalks! Not only is kimbap simple to make, but it's good for lunches and a lot can be made at once. Delicious!
Anyway, just some background: kimbap (or gimbap) is a Korean dish of steamed white rice, usually seasoned with sesame oil, rolled with other ingredients in a layer of dried seaweed. It is very similar to some types of Japanese sushi, except Japanese sushi rice is typically seasoned with vinegar. Sushi also features raw seafood, while kimbap is typically made with cooked ingredients.
1. Dried seaweed (1 package)
2. Filling (egg, cucumber, Spam, kimchi, imitation crab meat, danmuji - yellow, pickled radish), sliced
3. Seasoning (soy sauce, kimchi, Sriracha sauce)
4. 2-3 cups, or however much you want, sticky rice (or combined with brown rice)
5. 1/4 tbs. sesame oil
6. 1/2 - 1 tsp. salt
7. 1/2 - 1 tsp sugar
5. Bamboo rolling mat (optional)
1.Cook rice in either a rice cooker,or in a pot on the stove
*If cooking rice on stove: wash rice, add # cups of rice + 1.5 cups water to a pot, bring to a boil without lid and without stirring. When dimples appear on top of the rice, tightly put lid on pot. Turn heat down to low and let cook for ~20 min. No peeking! Remove from heat and let sit for ~5 min.
2. Fluff rice and lay out on a large plate, cutting board, or large flat container
3. Add sesame oil, salt, and sugar in a bowl. Mix. Pour over rice and gently mix into rice while fanning rice. Try not to break the rice grains while mixing! Fanning is easier if you have someone helping you.
4. Lay 1 sheet of seaweed over rolling mat. Spread rice (thin layer) on 3/4 of the sheet. Dab a few specks of rice on the edge of the empty 1/4 side.
5. Put fillings on the edge of the 3/4 rice square, farthest from the empty 1/4 side.
6. Roll (tightly!)
7. Cut into pieces using a sharp, cold, slightly wet knife.
8. Season and enjoy!