Make kimbap with Devan

Make kimbap with Devan

Based on 13 ratings

"Gimbap (or kimbap) is a Korean rolled rice dish, super popular in Korea as a casual food that’s easy to eat on the go or pack up and take away. It might look similar to Japanese sushi, but the flavors and traditional fillings differ greatly; however the origin of the dish could have been “imported” from Japanese norimaki or bento. In Korean, gim refers to the nori wrapping, bap to the rice, and gimbap and can be filled with many different ingredients from sliced ham or spam, danmuji (pickled daikon radish), kimchi, to bulgogi (Korean marinated beef or pork). Here, I took inspiration from summer’s seasonal vegetables, but you could replace chives with scallion, green beans with thin green asparagus, Swiss chard with spinach, or leave anything you don’t have or don’t like out—it’s a very versatile recipe. It makes a great alternative to a sandwich for a picnic or bite for hiking, as you eat it without utensils, pack it up simply, and it’s super satisfying and hearty. Watch the video for detailed instructions!"

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
200 g
sushi rice
2 sheets
dried seaweed sheets
250 ml
water
1
mini cucumber
1
carrot
12
green beans
5 leaves
Swiss chard
2
eggs
100 ml
rice vinegar
1 tbsp
sugar
1 tsp
salt
1 tbsp
soy sauce
2 cloves
garlic
5 g
ginger
5 g
chives
toasted sesame oil
salt
pepper
MetricImperial

Utensils

fine sieve, pot (with lid), cutting board, knife, peeler, 3 bowls, whisk, nonstick pan (large), paper towels, bowl (large), cooking spoon, sushi mat, pastry brush

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How-To Videos

how-to-cook-sushi-rice

How to cook sushi rice

how-to-julienne

How to julienne

Nutrition per serving

Cal579
Fat12 g
Protein16 g
Carb99 g
  • Step 1/6

    Add sushi rice to a fine sieve and rinse, swirling with your hands, until the water runs mostly clear. Drain as much as you can and transfer to a pot. Add water and bring rice to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let cook for approx. 10 – 12 min. Remove from heat and let rest, covered.
    • 200 g sushi rice
    • 250 ml water
    • fine sieve
    • pot (with lid)

    Add sushi rice to a fine sieve and rinse, swirling with your hands, until the water runs mostly clear. Drain as much as you can and transfer to a pot. Add water and bring rice to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let cook for approx. 10 – 12 min. Remove from heat and let rest, covered.

  • Step 2/6

    Trim ends from cucumber, quarter, remove seeds, and slice into long strips. Peel carrot, slice thinly at an angle into coins, then slice into long matchsticks. Trim ends from green beans. Remove stems from Swiss chard leaves. Mince garlic and ginger.
    • 1 mini cucumber
    • 1 carrot
    • 12 green beans
    • 5 leaves Swiss chard
    • 2 cloves garlic
    • 5 g ginger
    • cutting board
    • knife
    • peeler

    Trim ends from cucumber, quarter, remove seeds, and slice into long strips. Peel carrot, slice thinly at an angle into coins, then slice into long matchsticks. Trim ends from green beans. Remove stems from Swiss chard leaves. Mince garlic and ginger.

  • Step 3/6

    Add green beans, half the garlic, half the ginger, and soy sauce to a bowl. Season with salt and pepper and a pinch of sugar. Toss to combine, then set aside. Whisk rice vinegar, sugar, and salt in a bowl until the sugar and salt dissolve. Add carrots and cucumber, tossing well to combine. Set aside.
    • 1 tbsp soy sauce
    • 100 ml rice vinegar
    • 1 tbsp sugar
    • 1 tsp salt
    • salt
    • pepper
    • 2 bowls

    Add green beans, half the garlic, half the ginger, and soy sauce to a bowl. Season with salt and pepper and a pinch of sugar. Toss to combine, then set aside. Whisk rice vinegar, sugar, and salt in a bowl until the sugar and salt dissolve. Add carrots and cucumber, tossing well to combine. Set aside.

  • Step 4/6

    Whisk eggs in a bowl and season with salt. Heat a large nonstick frying pan over medium-high heat. Add some toasted sesame oil, then add eggs and tilt the pan to make a thin omelette that fills the pan. Once the bottom is set, carefully flip the omelette, and let cook for approx. 1 min. more. Once the second side is set, remove to a cutting board and slice the omelette into strips.
    • 2 eggs
    • salt
    • toasted sesame oil
    • bowl
    • whisk
    • nonstick pan (large)

    Whisk eggs in a bowl and season with salt. Heat a large nonstick frying pan over medium-high heat. Add some toasted sesame oil, then add eggs and tilt the pan to make a thin omelette that fills the pan. Once the bottom is set, carefully flip the omelette, and let cook for approx. 1 min. more. Once the second side is set, remove to a cutting board and slice the omelette into strips.

  • Step 5/6

    Using the same pan you made the eggs in, stir fry the green beans over medium-high heat until crisp tender, approx. 5 min. Remove from heat, then wipe out and fill the pan with water. Bring to a simmer, then blanch the Swiss chard leaves. Drain well and squeeze really well to remove all excess water. Season with remaining garlic, ginger, some toasted sesame oil, and salt. Gently mix rice with toasted sesame oil and salt to season.
    • toasted sesame oil
    • salt
    • paper towels
    • bowl (large)
    • cooking spoon

    Using the same pan you made the eggs in, stir fry the green beans over medium-high heat until crisp tender, approx. 5 min. Remove from heat, then wipe out and fill the pan with water. Bring to a simmer, then blanch the Swiss chard leaves. Drain well and squeeze really well to remove all excess water. Season with remaining garlic, ginger, some toasted sesame oil, and salt. Gently mix rice with toasted sesame oil and salt to season.

  • Step 6/6

    To assemble the kimbap, place a sheet of nori (shiny side down) on a bamboo rolling mat. Spread half the rice over the nori, leaving about 2 inches exposed on the top. Place half the green beans, Swiss chard, chives, egg strips, and pickled cucumber and carrot (draining well) into the center of the rice. Use the mat and both hands to help you roll the kimbap, pressing it into a very tight roll. Remove the roll and repeat. Brush the kimbap with some toasted sesame oil, then slice into thick pieces. Serve immediately or pack up and enjoy later!
    • 2 sheets dried seaweed sheets
    • 5 g chives
    • sushi mat
    • pastry brush

    To assemble the kimbap, place a sheet of nori (shiny side down) on a bamboo rolling mat. Spread half the rice over the nori, leaving about 2 inches exposed on the top. Place half the green beans, Swiss chard, chives, egg strips, and pickled cucumber and carrot (draining well) into the center of the rice. Use the mat and both hands to help you roll the kimbap, pressing it into a very tight roll. Remove the roll and repeat. Brush the kimbap with some toasted sesame oil, then slice into thick pieces. Serve immediately or pack up and enjoy later!

  • Enjoy your meal!

    Make kimbap with Devan

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