Kimchi kimbap is some real Korean home cooking for me. The original recipe more people are familiar with is colorful and has lot of ingredients, which means it takes a lot more time to assemble.
This version is made for a quick meal that uses the sour, delicious, umami infused kimchi that's been fermenting for a while in the fridge. I add the green onions for color, but really you could even leave that out. I also don't use a dipping sauce, which is why I flavor the rice. I know these rolls look like Japanese sushi, but there is no wasabi in sight when I make my Korean kimbap.
Even though these could be made to look formal when uniformed on a platter, I usually just eat these while I'm making them right off the chopping board. No chopsticks, just hands as utensils. All comfort without the regretful feeling of a gut bomb.
Makes 4 large rolls
4 cups asian sticky rice
1 1/2 cups chopped sour kimchi (fermented at least one month)
4 seaweed sheets
6 green onion tops
2 TBSP sesame oil
2 TBSP sesame seeds
1 TBSP rice wine vinegar
1 TBSP salt
- Cut the bottom white part of the green onions off. Rough chop the onions to 1/2 inch pieces. Chop the kimchi into small pieces, no larger than 1/2 inch.
- Cool the cooked rice to room temperature. Add in the sesame oil, sesame seeds, rice wine vinegar, and salt. Mix together.
- Lay the seaweed sheet shiny sound down on a sushi rolling mat. Spread out about a cup of the flavored rice on the sheet, leaving 1/2 an inch of room on the top. Lay green onions close to the bottom of the sheet, then top with kimchi.
- To roll, bring the bottom of the sheet over the kimchi with the mat. Gently squeeze and repeat until you close the end of the roll. If the end doesn't stick, add a little water or kimchi juice on top to secure it closed.
- Take a clean knife and cut about 7 pieces, two of the pieces being the ends.
- The salt amount might seem like a lot, but I'm not using a dipping sauce to flavor the roll.