Korean Fruit Kimbab 과일 김밥 (Seaweed Rice Rolls W Fruit) Recipe

Name: Korean Fruit Kimbab 과일 김밥 (Seaweed Rice Rolls W Fruit)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cooked rice, slightly warm; 1 bunch spinach, parboiled; 2 carrots, julienned and sauteed; 1 danmooji (yellow pickled radish); 2 sheets fish cake, cut into strips and sauteed; 1 tsp sesame oil; 1/2 lb ground chuck or bulgogi (Korean beef); 2, 3 imitation crabmeat strings; 2 kiwis, cut into this strips; 1 apple, cut into matchstick pieces (optional); 4 fried eggs, cut into long strips; 1 package gim roasted seaweed sheets (or nori); 1 tsbp olive oil

Servings: persons

4 cups cooked rice, slightly warm
1 bunch spinach, parboiled
2 carrots, julienned and sauteed
1 danmooji (yellow pickled radish)
2 sheets fish cake, cut into strips and sauteed
1 tsp sesame oil
1/2 lb ground chuck or bulgogi (Korean beef)
2, 3 imitation crabmeat strings
2 kiwis, cut into this strips
1 apple, cut into matchstick pieces (optional)
4 fried eggs, cut into long strips
1 package gim roasted seaweed sheets (or nori)
1 tsbp olive oil

1
On a non-stick pan, drizzle some olive oil and stir fry carrots and any other hard vegetables until soft and tender, just enough to take the crunch out of them. Parboil the spinach in boiling water, rinse under cold water, and remove excess water by squeezing into a ball. For the fish cakes, cut into long strips and saute until slightly browned.
2
Cut danmooji yellow radish into long, thin strips (see pics above).
3
Mix the warm rice with the sesame seeds and sesame oil in a mixing bowl and set aside. Avoid using just cooked rice as it will shrivel up the seaweed sheets when being spread out.
4
Place one seaweed sheet on a bamboo stick roller/mat. Place rice on half of the seaweed sheet and add set aside toppings. Add optional ingredients according to taste. Roll in a log while keep rolling mat pulled back and not in the kimbab itself. Roll and squeeze tight until fully enclosed. Rice can be used as glue to help close the kimbab.
5
Brush a little sesame oil on the seaweed roll and cut into desired pieces. Be sure to have a sharp knife here, otherwise the sticky rice will tear into pieces and create not so appetizing kimbab. Enjoy!
6
*Kimbab rolls make for excellent snacks for picnics, short road trips, and lunchbox additions. With the exception of fruit kimbab (which should be eaten quite soon after making), they can last up to a day, 2 days max. at normal room temperature but make sure to give them a test smell before eating.

1080

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups cooked rice, slightly warm, 1 bunch spinach, parboiled, 2 carrots, julienned and sauteed, 1 danmooji (yellow pickled radish), and more.

Yes, Korean Fruit Kimbab 과일 김밥 (Seaweed Rice Rolls W Fruit) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Korean Fruit Kimbab 과일 김밥 (Seaweed Rice Rolls W Fruit)

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