Korean Kimbap Crispy Rolls

Different to sushi but of similar origin and equally as yummy
Crispy-Kimbap-reduced-size

Gimbap, also romanised as kimbap, is a Korean dish made from cooked rice and ingredients such as
vegetables, fish and meats that are rolled in dried sheets of seaweed and served in bite-sized slices

AuthorHungry PandaCategoryDifficultyBeginner

Yields2 Servings
Prep Time25 minsCook Time55 minsTotal Time1 hr 20 mins

 6 nori sheets
 2 cucumbers
 1 carrot
 1 pack pickled daikon (Japanese radish)
 2 egg omelettes, seasoned with light soy
For the fried prawns
 12 prawns peeled and deveined
 2 eggs
 300 g panko
 200 g plain flour
 salt and black pepper
For the kimbap rice
 2 rice measuring cups of short grain rice
 2 tbsp rice vinegar
 2 tbsp sesame oil
 1 tbsp mixed sesame seeds

1

Cut the cucumber, daikon and carrots into strips

2

Put the 2 cups of rice into your rice cooker bowl and fill with water to the ’SHORT GRAIN’ level 2 line with water. Use the ’SHORT GRAIN’ function. Press ’START’.

3

When the rice is finished cooking season it with rice vinegar, sesame oil and sesame seeds.

4

Arrange the beaten egg, flour and the panko in separate bowls ready for coating the prawns. Season the flour with a little salt and pepper and mix together well. To panko the prawns, coat them with the flour making sure to get rid of the excess flour. Dip them into the eggs and finally the panko.

5

Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 170°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a few seconds in the oil. Fry the prawns, they will take 3-4 minutes to cook (depending on the size).

6

Make kimbap rolls as you would a Hosomaki sushi roll (see end of this section for details) but add cucumber, carrots, omelette , daikon and prawns across the centre of the roll. Cut into pieces and beautifully present.

Ingredients

 6 nori sheets
 2 cucumbers
 1 carrot
 1 pack pickled daikon (Japanese radish)
 2 egg omelettes, seasoned with light soy
For the fried prawns
 12 prawns peeled and deveined
 2 eggs
 300 g panko
 200 g plain flour
 salt and black pepper
For the kimbap rice
 2 rice measuring cups of short grain rice
 2 tbsp rice vinegar
 2 tbsp sesame oil
 1 tbsp mixed sesame seeds

Directions

1

Cut the cucumber, daikon and carrots into strips

2

Put the 2 cups of rice into your rice cooker bowl and fill with water to the ’SHORT GRAIN’ level 2 line with water. Use the ’SHORT GRAIN’ function. Press ’START’.

3

When the rice is finished cooking season it with rice vinegar, sesame oil and sesame seeds.

4

Arrange the beaten egg, flour and the panko in separate bowls ready for coating the prawns. Season the flour with a little salt and pepper and mix together well. To panko the prawns, coat them with the flour making sure to get rid of the excess flour. Dip them into the eggs and finally the panko.

5

Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 170°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a few seconds in the oil. Fry the prawns, they will take 3-4 minutes to cook (depending on the size).

6

Make kimbap rolls as you would a Hosomaki sushi roll (see end of this section for details) but add cucumber, carrots, omelette , daikon and prawns across the centre of the roll. Cut into pieces and beautifully present.

Korean Kimbap Crispy Rolls

HANDY TIP – TO CUT AND PRESENT THE KIMBAP
First wipe off a knife with a wet towel which helps to slice through the roll cleanly. Then, cut down the centre of roll first, then line the two pieces of one in front of the other. Cut into three pieces and serve by arranging the rolls to highlight the beautiful fillings in the centre.