Photos of Kimbop (Korean Sushi) Recipe
How To Make Kimbop (Korean Sushi)
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Serves:
Ingredients
- 4 sheets of roasted seaweed
- 2 cups of cooked short-grain rice
- 2 eggs, beaten
- 4-6 ham slices
- 1 carrot, julienned
- 1 cucumber, julienned
- 4 crab sticks
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- Salt, to taste
Instructions
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In a small bowl, combine the beaten eggs with salt. Heat a non-stick pan over medium heat and pour the egg mixture into the pan. Cook until the eggs are set and lightly browned. Remove from heat and set aside.
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Lay a sheet of roasted seaweed on a bamboo sushi mat or a clean kitchen towel. Spread a thin layer of cooked rice evenly on the seaweed, leaving about 1 inch of space at the top.
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Place a slice of ham, some julienned carrot, cucumber, crab stick, and a strip of cooked egg on top of the rice.
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Roll the seaweed tightly using the sushi mat or towel, applying gentle pressure to make sure it holds its shape. Moisten the top edge of the seaweed with a bit of water to seal the roll.
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Repeat the process with the remaining ingredients.
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Once all the rolls are made, brush them with sesame oil and slice them into bite-sized pieces.
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Serve the Kimbop with soy sauce for dipping.
Nutrition
- Calories : 350kcal
- Total Fat : 8g
- Saturated Fat : 2g
- Cholesterol : 84mg
- Sodium : 980mg
- Total Carbohydrates : 52g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 13g
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