Ingredients:

  • 2 cups (400g) short-grain sushi rice, rinsed well
  • 2 1/4 cups (530ml) water
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) granulated sugar
  • 1 teaspoon (5ml) salt
  • 1 tablespoon (15ml) sesame oil
  • 8 sheets dried seaweed (gim/nori)
  • 1 medium carrot, julienned
  • 1 medium cucumber, julienned, seeded
  • 1 bunch spinach, blanched and squeezed dry
  • 4 eggs, beaten and cooked into a thin omelet, then sliced into strips
  • 8 ounces (225g) cooked bulgogi (Korean BBQ beef), thinly sliced
  • 4 ounces (115g) danmuji (yellow pickled radish), thinly sliced
  • 2 tablespoons (30ml) sesame oil, for brushing
  • Sesame seeds, for sprinkling

Instructions:

  1. Cook the Rice: Rinse rice, cook with water. Once cooked, fluff and cool slightly.
  2. Season the Rice: Combine rice vinegar, sugar, and salt. Gently mix into the cooked rice along with the sesame oil.
  3. Prepare the Filling: Julienne vegetables, cook bulgogi (if using), prepare omelet, slice danmuji.
  4. Assemble the Kimbap: Place a sheet of seaweed on the bamboo mat. Spread a thin layer of rice evenly over the seaweed, leaving about 1 inch (2.5 cm) uncovered at the top edge.
  5. Add the Filling: Arrange the filling ingredients horizontally across the rice, about 1/3 of the way up from the bottom.
  6. Roll the Kimbap: Using the bamboo mat, lift the bottom edge of the seaweed over the filling and tuck it in tightly. Continue rolling forward, applying gentle pressure to keep the roll tight and compact.
  7. Seal the Roll: Once you reach the uncovered edge of the seaweed, dampen it with a little water to help it seal.
  8. Slice the Kimbap: Brush the finished roll with sesame oil. Using a sharp knife, slice the kimbap into 1-inch (2.5 cm) thick pieces.
  9. Serve: Arrange on a platter, sprinkle with sesame seeds, and serve.