Seaweed-wrapped rice (Kimbap) from Growing Up in a Korean Kitchen: A Cookbook by Hi Soo Shin Hepinstall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vinegar soy sauce (Ch'o kanjang); Vinegar-scented rice nuggets with seafood (Saendsŏn ch'obap); Pickled ginger (Saenggang changatchi); Lotus root chorim (Yŏnkŭn corim)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vermouth for rice wine and distilled white vinegar for rice vinegar

  • Delys77 on November 17, 2022

    It was only a of us eating so made a few substitutions and cut back the recipe a bit. We used 2 rice cooker cups of rice which is about 1.5 cups to make 3 large kimbap. We didn't have any ground beef on hand so we used ground turkey, which worked quite well, and we had no crab so we just increased the egg a bit. The result was quite good but I think I put too much filling in teh rolls. I would likely cut back on the rice and make sure I have a solid 2 inches at the top as a few of my rolls didn't close well there was not enough Gim free at the end. Carrots are a good alternative to the crab. Overall I think this is a good recipe but I likely need a bit of practice. Flavouring was good and quite similar to what I ate in Korea.

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