Making Kimbap

Want to try your hand at making your own Korean kimbap roll? It's easy! I made these at home today in less than 10 minutes, minus time spent cooking the rice. 

Start with sticky rice. Bring 1-1/2 cup water to a boil and then add 1 cup white rice. Cook over low heat, stirring occasionally, until ready. 

To make your kimbap roll, you'll need dried kim sheets (laver) as well as some things to fill it with. I used ham, yellow radish, tuna, and kimchi. You can find the ham and radish at your local supermarket, prepacked and sliced ready for kimbap. You can also find immitation crab and other yummy ingredients all prepared and packaged the same way. I found the packaged kimchi and dried kim in the same area of the store. 

Start by covering half of the dried kim sheet with the cooked sticky rice. Then add your desired ingredients, keeping them on the rice as close to the end of the dried kim sheet as possible. Once you've got everything you want on it, roll it up! Use your fingers to hold ingredients in place as you roll. Then slice your kimbap roll into bite-sized slices. Be sure to use a very sharp knife or they won't be pretty. I drizzled ceasar dressing on top of mine for extra flavor, but feel free to add any sauces inside, as well. Once you're able to make your own, you wont have to worry about asking the sweet ajummas in kimbap shops to leave out the ingredients you don't like. 

Kimbap rolls are perfect for a mid-day snack, picnics in the park, travel food, and more. Have fun!