Kimbop (Korean Sushi)

Kimbop (Korean Sushi)

Katie K

"I received this great recipe for Korean Sushi from a Korean friend of mine. It is different and very good!"
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Ingredients

1 h servings 354 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 510 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Rinse the rice in a strainer or colander until the water runs clear. Combine the rice with water in a saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until rice is tender, 12 to 14 minutes. Spread cooked rice onto a baking sheet to cool. Season with 1 tablespoon of sesame oil and salt.
  2. While the rice is simmering, pour the eggs into a skillet over medium-high heat and allow to cook without stirring or turning to get a flat layer of cooked egg. When egg is completely cooked, remove from skillet and set aside on a cutting board to cool.
  3. Separate the nori sheets onto a flat surface and divide the cooled rice between them, leaving only a half-inch strip of seaweed visible at the top of each sheet. Arrange strips of egg, cucumber, carrot, cheese, and ham in thin layers on top of the rice. Beginning with the bottom of each sheet of nori, use a bamboo sushi mat to firmly roll each piece into a cylindrical shape. Brush each roll with 1/2 teaspoon of sesame oil and cut into six even pieces.

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Reviews

Read all reviews 16
  1. 21 Ratings

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Most helpful positive review

I agree with the others. Some of the ingredients were a little odd. My favorite is imitation crab meat, kimchee (lay on paper towel first to get rid of most of the juice), egg, pickled radish,...

Most helpful critical review

It sounds good but my mom is Korean and she has never made it with ham or cheese. We always ate it with egg, carrots, dakquan(which is pickled yellow radish), and occasionally beef or dried squi...

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Most positive
Least positive
Newest

It sounds good but my mom is Korean and she has never made it with ham or cheese. We always ate it with egg, carrots, dakquan(which is pickled yellow radish), and occasionally beef or dried squi...

Yes, again the cheese is weird to me too, but with that said kimbap can be made anyway you want. Kim - is seaweed and bap - is rice, the possibilities are endless and I had it many ways. Each ...

I agree with the others. Some of the ingredients were a little odd. My favorite is imitation crab meat, kimchee (lay on paper towel first to get rid of most of the juice), egg, pickled radish,...

Its okay as long as you sorta tweak it cheese is popular with the korean teenagers but most kim bab is made without cheese. Also I always had kimbab with hotdogs, sliced lengthwise. Also, this i...

Everything was great, except me being Korean, the cheese is not very traditional, nor the ham - more commonly bulgogi or spam are used instead, and alternate of cheese, there's this korean yello...

As to those who said this wasn't authentic or how they had it, I wrote it as it was given to me by a Korean student studying here. It is possible that she was using the ingredients available he...

I am Korean and I have been around long enough to know that everyone has different flavors. My mom use to make ours with hotdogs, and I have heard of people using cream cheese. I think what ever...

this is my all time favorite. very good!

Super good, and super easy to "personalize". Our neighbor makes hers with fried SPAM strips, pickled daikon, and egg. Sometimes we use blanched carrot strips, too. Sometimes, kimchee and beef...

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