Kimchi Kimbap
Explore unique Kimchi Kimbap variations that add bold flavors and fresh twists to the classic dish. Try them now for a tasty, exciting meal!
Ingredients
Base Ingredients:
- 2 cups sushi rice cooked
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 4 –5 sheets nori seaweed
Fillings:
- ½ cup kimchi well-fermented and chopped into small pieces
- 1 carrot julienned
- 1 cucumber julienned
- 2 eggs cooked into a thin omelet and sliced
🔥 Optional for Variations (Customize Your Roll)
Spicy Variation:
- 1 –2 teaspoons gochujang Korean chili paste
- ½ teaspoon gochugaru Korean chili flakes
Vegan Variation:
- ½ cup spinach blanched
- ½ block tofu marinated in soy sauce and sesame oil
- ½ avocado sliced
- Ensure vegan kimchi no fish sauce
Cheese Variation:
- ½ cup mozzarella cheese shredded
- OR 2 tablespoons cream cheese
Egg Variation (Alternative Styles):
- 1 –2 scrambled eggs
- OR 1–2 fried eggs
- OR 1–2 soft-boiled eggs
Fusion Ideas:
- 2 tablespoons teriyaki sauce
- 2 tablespoons pesto
- Sliced olives mango, salmon, or turkey (as desired)
Instructions
Cook the Rice
- Rinse 2 cups of sushi rice thoroughly, then cook according to package instructions. Once cooked, season the rice with 2 tbsp rice vinegar, 1 tsp sugar, and ½ tsp salt. Let the rice cool to room temperature.
Prepare the Kimchi
- Chop ½ cup of well-fermented kimchi into small pieces. Drain excess liquid if needed to avoid soggy rolls.
Prepare the Vegetables
- Julienne 1 carrot and 1 cucumber. Optionally, lightly sauté the carrot in a small amount of oil for 1–2 minutes for tenderness.
Prepare the Egg Omelet
- Beat 2 eggs, cook them in a nonstick pan into a thin omelet, and slice into thin strips once cooled.
Set Up Your Rolling Station
- Place a bamboo sushi mat on a clean surface and lay a sheet of nori (shiny side down) on top of it. Have a small bowl of water nearby to help seal the rolls.
Assemble the Roll
- Spread a thin, even layer of seasoned rice over the nori, leaving about 1 inch (2.5 cm) at the top free of rice.
- Line up the fillings horizontally across the center of the rice: chopped kimchi, carrots, cucumber, and egg strips.
Roll the Kimbap
- Using the bamboo mat, lift the edge closest to you and start rolling tightly, pressing firmly as you go. Moisten the top edge of the nori with a bit of water to seal the roll.
Slice and Serve
- Using a sharp knife, lightly moisten the blade to prevent sticking. Cut the roll into bite-sized slices, about ½ inch thick.
- Serve immediately, or store in the fridge for up to 1 day (best eaten fresh).
Notes
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 35 mg |
| Sodium | 600 mg |
| Carbohydrates | 40 g |
| Fiber | 3 g |
| Protein | 10 g |
| Sugar | 5 g |