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Kimbap (Korean Seaweed Rice Rolls)

A simple recipe for a popular Korean dish — give it a try! Kimbap are Korean rice rolls that are filling and easy to make. They come together so quickly and cheaply that they can easily become a regular on your dinner table, especially since you can play around with the fillings. They're also a great option for serving guests. The main thing is to buy the ingredients ahead of time from an Asian grocery. Serve kimbap with or without soy sauce.

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Kimpab
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 6 g
Fats 11 % 5 g
Carbohydrates 75 % 33 g
205 kcal
GI: 6 / 94 / 0
    1. Bring a pot of water to a boil. Meanwhile, wash the spinach, then drop it into the boiling water for 30 seconds. Drain it in a colander, and once it has cooled, gently squeeze out the excess water. Put the spinach in a bowl, sprinkle with salt, drizzle with about 1/2 tablespoon of sesame oil, and toss well. 2. Heat a skillet with a little oil. While it warms up, beat the eggs, pour them into the pan, and cook a thin omelet (fry it on both sides, but don't let it brown). Move the omelet to a cutting board and slice it into strips. 3. Peel the carrots and cut them lengthwise into long, thin sticks. 4. Heat a lightly oiled skillet and cook the carrot sticks, ham, and crab sticks one batch at a time, about a minute each. 5. Put the cooked rice in a separate bowl, drizzle with about 1/2 tablespoon of sesame oil, sprinkle with salt, and mix thoroughly with a wooden or plastic spatula. 6. Set out all the kimbap components in bowls, take the nori sheets out of the package, and have a cutting board and a bamboo rolling mat ready. 7. Now the fun part — assembly: lay the bamboo mat on the cutting board and set a sheet of nori on it, shiny side down. Spread the rice over the nori in an even, thick layer, leaving about 2 inches bare along the top edge. Now, across the middle of the rice, lay a stick of daikon, a few strips of burdock root (or cucumber cut into long sticks), a strip of ham, two crab sticks, carrot sticks, a few strips of omelet, and some spinach. It helps to divide the fillings into four portions ahead of time so they're evenly distributed. Using the mat, roll the nori up into a tight log, dabbing the bare edge with a little water so it seals. Repeat with the remaining three sheets. 8. Set the rolled kimbap on the cutting board and, using a pastry brush, brush the outside of the seaweed all over with the remaining sesame oil. 9. Slice each roll into rounds and serve right away!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Spinach - 22  kcal/100g
  • Radish - 20  kcal/100g
  • Crab sticks - 73  kcal/100g
  • Vici juicy crab sticks - 73  kcal/100g
  • Crab sticks meridian snow crab - 140  kcal/100g
  • Miramar crab sticks - 140  kcal/100g
  • Crab sticks santa bremor snow crab - 70  kcal/100g
  • Ham - 270  kcal/100g
  • Beef ham - 133  kcal/100g
  • Boiled ham - 282  kcal/100g
  • Raw ham - 270  kcal/100g
  • Ham sausage - 242  kcal/100g
  • Nori - 3  kcal/100g
  • Sea salt - 0  kcal/100g
  • Sesame oil - 899  kcal/100g
  • Roots - 32  kcal/100g
  • Round rice - 330  kcal/100g

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