This is my children's favourite lunch. They would fit right in in a Korean cafeteria. This is the Korean equivalent to our sandwich and the most popular lunch for Korean kids. I have adapted my kim bap to suit my children's tastes and you can too. It looks so pretty it must be complicated, but it's not!!
This is my son, Link's, special kim bap - carrots, a little cucumber, and turkey bacon, hold the sesame seeds.
sheets of nori
1 cup of sushi (calrose or Korean sticky) rice
1 tsp of sesame oil
1 tsp soya sauce
1 tsp of veg oil
couple slices of cooked turkey bacon cut into strips (optional-can be substituted with pork bacon, ham or omitted)
few tbsp of toasted sesame seeds
2 tbsp soya sauce
1 tbsp white vinegar
options: toasted sesame seeds or chilli flakes
This will make 3 kim bap rolls.
First you must make your rice. If you have a rice cooker, one cup of sushi rice with one and 1/3 cups of water works perfectly. If you don't have a rice cooker, just follow the directions on the rice package. When the rice is cooked, scoop it into a wide bowl and let it cool. When it has somewhat cooled, add the sesame oil and mix it in really well. Continue to let cool until it is just a little warm or room temperature.
While the rice is cooking, crack and mix the eggs, with the soya sauce, in a bowl. Heat the veg oil up in a non-stick fry pan over medium heat. When the oil is hot, add the egg and move the pan around so the egg is spread over the surface of the pan. When the egg is cooked on one side, after 2-3 minutes, flip and cook for another minute. Remove from the pan and slice into half an inch strips.
You need to have your julienned veggies and egg ready, along with your bacon or ham. You also need a little saucer of water which you will use when finishing off your roll.
Place your nori on a clean surface and using a rice paddle or a firm spatula, spread your rice over 3/4 of the nori sheet. Use the paddle to spread and press the rice down evenly, right to the edges of the sheet. About 1/4 of the way up, line your veggies, egg and meat from one side to the other. When finished, gently take the end and fold it into the veggies and meat. Then, using all of your fingers, press the bottom edge in firmly and continue to roll, using all your fingers. You don't have to be too gentle, the nori will hold as long as your rice isn't hot and your nori is fresh. When you have almost finished rolling, stop!! Take one hand and dip a finger into the water, then wet the final edge of the of the nori. The water acts like glue and helps seal the roll. Once you have finished rolling, it is important to place the roll seam side down while making the others.
When you are finished making your rolls, use a sharp (not serrated) knife to slice them into 1/2 inch rounds. You can wet the knife if you are having trouble with the sticky rice. Sprinkle your rounds with sesame seeds and serve with the dip.