Recipe: Kimbap

(This is the last recipe in the food series for this week. Next week, it’s all about things leading up to Christmas! Stay tuned!)


1 very large carrot

1 cucumber

4-5 eggs

1 can of spam (or your choice of meat)

1/4 bunch of spinach

1 avocado

5 cups of white short grain rice

1 sushi bamboo roller

1 (10 pack) of dried seaweed or dried Nori (flat sheets of seaweed)

Ingredients for rice mixture:

1/2 cup white distilled vinegar

1 tsp. sugar

Dash of sesame seeds

1/4 tsp. salt


1. Cook the rice in the rice cooker. Add white distilled vinegar, sugar, sesame seeds, and salt to the rice, directly in the rice cooker. Keep the rice on warm in the cooker.

2. Slice carrots, cucumber, avocado, and spam into long thin-medium strips.

3.  Wash and cut spinach. Blanch spinach in hot water for a few minutes. Take out of pot and cool in cold water. Dry and set aside.

4. Sauté carrots in a little sesame oil.


5. Cook the spam or any other meat ingredient you choose to your preferences.

6. Crack and mix eggs with a little salt and pepper. Cook eggs into a flat pancake. Slice into long thin to medium width strips.


7.  Add vinegar, salt, sugar, and sesame seeds to the rice in the rice cooker. Mix well.

8.  Add rice mixture to the dried Nori. (The wooden bamboo roller should be under the dried Nori sheet.) Make sure to not add too much rice. It should be a light, thin layer of rice.

9. Add sautéed veggies and meat (in a bunch) at about 1/3 of the way.

10. Roll the dried Nori with rice, veggies and meat starting from the edge with the rice.  The other end of the Nori sheet will be the end where you complete the roll.

There is a technique to making a tight roll without breaking the dried Nori. I remember my dad rolling the best kimbap rolls, slicing the rolls to just the thinest width, perfect for a little kid to pop in her mouth with one shot. Although, I must say Prof could give my dad a run for his money, if they went head-to-head in a kimbap rolling competition.

But if rolling is not your thing, you can always cut the dried Nori into quarters, and let everyone just add the ingredients on their own like a taco.  That way, everyone can get all the flavor without the rolling fuss. Just remember to chop the veggies and spam too.

Add some miso soup, and you have another successful dinner with the family!

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