Kimbap

Ingredients

• Sushi Rice1/2 cup (90 g)
• Takuan2 piece (32 g)
• Hot Dog1/2 medium (30 g)
• Spinach2 leaf (20 g)
• Carrot1/4 medium (15 g)
• Surimi1/2 serving (30 g)
• Egg1 count (55 g)
• Oil1.5 tablespoon (15 ml)
• Nori Seaweed1/2 tablespoon (3 g)

Instructions

1. 1

   Step 1

   Wash the rice until the water runs clear.

2. 2

   Step 2

   Place the same amount of rice as water in a pot over high heat and cover.

3. 3

   Step 3

   Once boiling, lower the heat to the minimum and let it cook for 10 minutes. Turn off and let stand for 15 minutes covered.

4. 4

   Step 4

   Once cooled, mix with 1/3 of the sesame oil and salt.

5. 5

   Step 5

   Place a pan over high heat. Once heated, add 1/3 of the oil and add the beaten egg. Cook on both sides, turn off and set aside.

6. 6

   Step 6

   Cut the spinach, surimi, hot dog, takuan and carrot into strips.

7. 7

   Step 7

   Heat the remaining 1/3 of the oil in the pan and salt the spinach. Once wilted, remove and set aside.

8. 8

   Step 8

   In the same pan, add the hot dog and brown. Remove and add the carrot. Remove again and add the surimi. Turn off.

9. 9

   Step 9

   Place the rice on the seaweed and leave about 2 fingers of seaweed without rice. Add the remaining ingredients and roll up.

10. 10

    Step 10

    Cut into 12 pieces and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Kimbap can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.