Cooking Time: 45 min.
150g of ground beef, bulgogi OR other protein (minced or chopped/shredded into small pieces)
3 imitation crab stick pieces, shred into small strips (by hand)
3 strips of Korean yellow radish pickle (can find precut at Asian market)
1 whole cucumber, julienned (small strips)
½ carrot, julienned (small strips)
Toasted sesame oil
For Rice: Salt, Sesame Seeds
1.) Prepare your cooked sushi rice in a large bowl
2.) Mix ½ tsp kosher salt, 1 tsp sesame oil, and a sprinkle of sesame seeds into the rice
3.) Set aside to cool
1.) Optional: You can heat your carrot slices in a lightly oiled pan for 1-2 minutes, then let cool
2.) Shred the crab sticks into small pieces with your hands and set aside.
3.) Crack eggs into a bowl and add 1 tsp of water into the eggs. Mix eggs thoroughly.
4.) Like a crepe, spread the egg mixture thinly and evenly on your lightly-greased pan. Cook and gently roll into an omelette-like shape.
5.) Cook your choice of minced/shredded meat in your pan, season to taste. Move to a plate and let cool.
6.) Once cooled, cut your cooked egg roll into long strips (about 1cm wide).
Roll your Kimbap
1.) On a bamboo rolling mat, place your Yaki Sushi Nori sheet shiny side down.
2.) Spread your rice evenly over 2/3 of your yaki nori (1 in. from the top)
3.) Place your protein, crab sticks (1 per roll), yellow radish pickle (1 per roll), cucumber, carrot, and egg strips on top of your rice
4.) Using your bamboo mat, tuck and roll your kimbap. Squeeze gently once you achieve your roll shape and keep going, gently rolling and squeezing your roll. Use a tiny bit of water to seal your roll.
5.) Remove the bamboo mat and, placing your Kimbap seam-side down, lightly brush your Kimbap roll with a little bit of sesame oil.
6.) Cut your roll into ~2cm thick pieces, wiping your knife periodically with a wet paper towel/cloth to prevent the rice from sticking.
Enjoy your delicious traditional kimbap!