• Korean Kimbap

    1 vote
    Korean Kimbap
    Prep: 25 min Cook: 10 min Servings: 10
    by Organic Cocktail Recipes
    13 recipes
    I've only done cocktail recipes, but I thought I'd share some of my favorite Korean food recipes. The first one is my kimbap recipe. Kimbap is akin to the Japanese California Roll. Filled with rice, spinach, eggs, imitation crab meat and pickled radish (daikon), this is one of Korea's favorite snack food as it is easy to make and easy to eat.


    • 1 can of tuna
    • 5 eggs
    • 10 sheets of Seaweed
    • 1 whole cucumber
    • 1 package of daikon (pickled radish)
    • 1 package of imitation crab meat
    • 4 servings of rice
    • 1 bowl of spinach
    • Salt


    1. Crack the eggs - both egg white and yoke- into a bowl. Add a little salt and stir.
    2. Heat a pan over medium-low heat
    3. Add the egg mixture and spread over the pan
    4. As the egg cooks, slowly roll the egg up as if you were making a semi-omlette
    5. Once cooked, remove from heat and slice into long strips
    6. Blanche the spinach and squeeze water out
    7. Take the cucumber and cut into long slices
    8. Take the seaweed and place over flat surface
    9. Add a thing layer of the cooked rice over the sea weed, covering the bottom 2/3
    10. At the bottom of the seaweed, add the strips of spinach, daikon, eggs, crab meat, and cucumber
    11. Then starting from the bottom, slowly roll the sea weed upwards
    12. To seal the roll, use a bit of rice to glue the edge shut
    13. If you have a bamboo roll, use it to roll the seaweed, if not, simply use your hands

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