Name: Kimbap
Yield: Makes 4–6 rolls (ready for cutting)
Cuisine: Korean
Ingredients: sesame oil; cornflour (cornstarch), for frying the tofu and tempeh; ½ grated piece of ginger root; ½ grated garlic clove; selection of sliced vegetables (such as spinach leaves, onions, mushrooms, asparagus and baby corn); dash of olive oil; spring onions (scallions); pickled ginger; pickled daikon; carrots; 150 g (5 oz/¾ cup) sushi rice; 5 tablespoons tamari or strong soy sauce; 1 teaspoon gojujang; 1 tablespoon maple syrup; tempeh; kimchi; 1 tablespoon tamari or soy sauce; asparagus; tofu (I prefer organic); wasabi; hummus; cucumber; 1 packet of nori sheets (you’ll need 4–6 sheets); avocado; burdock root; smoked tofu; 1 tablespoon sesame oil; mayonnaise

Preparation info

Makes
4–6
rolls (ready for cutting)

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

Kimbap is a Korean dish made from sheets of dried seaweed filled with cooked rice (seasoned with sesame oil and salt) and a variety of fillings, which are then rolled up tightly and served in bite-size slices. It is very similar to Japanese sushi but there are two differences: the rice and the filling. The rice in kimbap is seasoned with sesame oil and a bit of salt, while for sushi it is flavoured with vinegar. Japanese sushi rolls are usually filled with fish and/or vegetables, whereas ki