Although it might seem like making Kimbap is a lot of work, it is actually fairly quick and easy considering the only work is prepping the filling. From start to finish, you can have lunch ready in about 15 minutes! Kimbap is such a comforting food and can be super versatile as you can use whatever you’d like for the filling. It’s one of my favorite recipes to make when I have lots of wilting produce in the fridge that I want to get rid of. If you didn’t know, burdock is a type of root native to Europe and Asia that has a plethora of benefits. They are super high in antioxidants and used in Traditional Chinese Medicine. If you’re running short on time, give this recipe a try!
- 1 cup cooked sushi rice
- 1 tsp rice vinegar
- 1 tsp sesame oil
- Pinch of salt
- 1 egg, whisked
- Pickled yellow radish, julienned
- Soy sauce marinated burdock root, julienned
- 1 cup spinach
- Carrots, julienned or shredded
- Nori (seaweed)
*Prepared burdock root and pickled radish can be found at your local korean grocery stores such as Hmart
- In a bowl, mix together the sushi rice, rice vinegar, sesame oil, and salt. Allow the rice to cool down to room temperature
- Cook the spinach in a pan with salt until wilted and set aside
- In the same pan, pour the whisked egg into a thin layer on the pan and allow to cook. Once cooked, roll the egg into a tube. Cut the log lengthwise to create long strips
- With the rough side of the nori facing up, place half of the rice on top and press it into an even layer, leaving one centimeter on the far edge
- Add the pickled radish, burdock, spinach, egg, and carrots on the edge closest to you. You can add as much filling as you’d like inside your kimbap!
- Tightly roll up the kimbap. Wet the far edge of the nori with water so that the edge will stick to the roll
- Repeat with the other half of the rice and the rest of the filling
- Cut into slices and enjoy with a side of kimchi!
Recipe reviewed by Annie Tsang, RD.
- Serving Size: 2 rolls
- Calories: 460
- Sugar: 5g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 90g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 185mg