Korean Kimbap

October 23, 2020 / by Junko


Today, we will be making seaweed-rolled rice called “kimbap” from our neighbor, South Korea. The Japanese rolled sushi “makizushi” is delicious, but kimbap has many ingredients flavored with sesame oil and is equally delicious!
Join us on learning how to make an orthodox styled kimbap with Shihomi.

300g cooked rice
1 tsp sesame oil
1/4 tsp salt
2 sheets grilled nori seaweed
[Spinach namul]
4 spinach
a little salt
1/2 tsp sesame oil
1/4 tsp chicken soup stock
[Carrot namul]
1/3 carrot
1/2 tsp sesame oil
a little salt
1 tsp white sesame
[Shiitake mushroom]
4 sheets dried shiitake mushrooms (pre-rehydrated with water)
1 tbsp soy sauce
1 tbsp mirin
a little salt and pepper
1/2 tsp sesame oil
[Fried egg]
2 eggs
a little salt
1/2 tsp sesame oil
[Fried takuan]
4 Takuan (pickled radish) 8 mm square and 10 cm long
1/2 tsp sesame oil
1/2 tsp sake
[Stir-fried beef]
100g beef
2 tsp sugar
2 tsp soy sauce
1/2 teaspoon gochujang (hot Korean bean paste)
1/2 piece ginger (grated)
1/2 piece garlic (grated)





There are so many Japanese dishes and cultures that are not well known outside of Japan and I’m happy to introduce them to you! If you tested any of our recipes feel free to send us a photo and your comments and we will be happy to publish them, even if it wasn't a complete success! :)

Seeking the best balance of being free and living a stable life in this busy city, I enjoy kitchen gardening to deepen my connection with nature. Lately, I enjoy traveling to places I’ve never been and dancing Salsa/Kizomba there. Always a traveler at heart. Freelance web/graphic designer. Coffee & chocolate addict.
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