Recipe for My Favorite Korean Food - Kimbobs

One of my most favorite Korean food is kimbobs.  Kimbobs are meat and vegetable in the middle of sticky rice wrapped in seaweed.

Last year, I was finally brave enough to attempt to make them on my own.  They are so yummy.  This year one of my friends asked me how to make them so I typed out the recipe.  I'm sure there are probably several different ways to make these.  You could take away and add whatever ingredients you wish.  For example, I really like beef bulgogi in my kimbobs, but if I don't have it I add ham or have no meet at all.

My daughter and I are the only ones in our household who enjoy kimbob so every time we make them it's more for us.  She's been enjoying them since she was four.

Here is a picture of all all the ingredients you need, except the milk.

Korean Kimbobs

Ingredients:

White Rice

Seaweed Sheets

Sesame Seed Oil

Sesame Seeds

1 bag of Fresh Spinach

1 bag of Julienne Carrots (you can slice your own if you want, julienne is just quicker)

1 bag of Green Onions or 2 small bunches (cut into 2-3 inch slivers)

1 bag of Pickled Radish (Diakon) (cut the long diakon into 1/3 pieces)
4-5 eggs
Milk

Beef Bulgogi or any meat of choice (cut into slivers)

Butter

Directions:
 

Rice:

1.  Cook 3 Cups of Rice in your rice cooker using 8 cups of water.  If you desire more rice, make sure you use double to amount of water as rice + 2 more cups of water.

2.  Once rice is cooked, it should very moist and sticky.  Transfer the rice into a 9x13 pan and drizzle the sesame seed oil over the rice generously.  Generously sprinkle sesame seeds onto rice too.  Mash the rice together to mix the oil and sesame seeds.  Add as much sesame seed oil and seeds as you wish.

3.  Set aside for later. 

Veggies:

1.  Rinse spinach and tear any long stems off.  Spray skillet with cooking spray and saute spinach for a few minutes until the spinach has cooked down.  Remove spinach from pan and place on a plate lined with a paper towel to absorb the extra liquid. 

2.  Remove pickled radish (diakon) from package and cut into pieces about 2-3 inches.  Set aside in 9x13 pan.

3.  Pour bag of julienne carrots into skillet along with 1 tablespoon of butter.  Saute carrots for 3-4 minutes.  Set aside in 9x13 pan.

4.  Remove roots from green onions and cut into slivers using the green and white portion into 2 -3 inch slivers.  Saute green onions for 3-4 minutes.  Set aside in 9x13 pan.

5.  Slice any meat you have into slivers (about the same length as the veggies).  If I do not have beef bulgogi, I use Oscar Mayer Black Forest Ham.  Saute the ham for 3-4 minutes.  Set aside in 9x13 pan.

6.  Add you spinach to your 9x13 pan with all the other ingredients with each ingredient in it's own pile.

Egg:

1.  Add 4-5 eggs into a bowl.  Add some milk.  With 4-5 eggs I would use a little less than 1/4 cup of milk.  The milk will make the egg into more of a souffle consistency rather than fried egg.  Beat the milk and eggs together.

2.  Spray your skillet with cooking spray.  Make sure the cooking spray is heated/hot and add the egg.  Put a lid on the skillet (or cookie sheet, just some kind of cover) and let the egg cook until it is cooked on top.   The eggs will be moist.

3.  Remove egg from pan and cut into 2-3 inch slivers.  Set aside into 9x13 pan. 

Making the Kimbobs:

1.  Put one sheet of seaweed on a cookie sheet.  Spread the rice in a thin layer on top of the seaweed sheet making sure to cover the whole sheet.  Use your rice cooker spatula to help spread it.  Be gentle when spreading or you will rip the seaweed sheet. 

2.  Along one end, place all your veggies, egg and meat along the edge. 

3.  Starting with the end of the seaweed sheet with all your ingredients, carefully roll your seaweed sheet to the end. 

4.  Set it aside.  After about 10-15 minutes, you can slice your kimbob.  If you slice before the oil and moisture of the rice has softened the seaweed, it will pull/fall apart.

5.  Enjoy!  You can dip it in soy sauce if you wish. 

You can add or take away any vegetables or ingredients you wish.  You could add avocado (do not cook it, just cut it into slivers) or zucchinis.  If you use zucchini, cut it julienne style too.  Cook it after or before the spinach because it also has to set aside on a plate lined with a paper towel to the let the excessive juices to drain.

Really the possibilities are endless.  And so delicious.