There are no hard-and-fast rules when making kimbap.
As long as you’ve got the kim (seaweed) and the rice (bap), you can roll whichever fillings you want and still proudly say you’ve made kimbap!
Sounds easy in theory, right?
Well, it is. Provided that you use the right rice variety.
Don’t be like me, who made my first-ever kimbap by improvising with our leftover lunch rice.
Let’s just say my rolls were more of an “abstract art” than picture-worthy picnic food.
Kimbap VS Sushi
First, a quick note for anyone who still confuses kimbap with sushi.
Both of these dishes may look similar, but remember, kimbap is a Korean specialty, while sushi originates from Japan.
When making kimbap, you’ll need to season the rice with sesame oil and typically use cooked meat and vegetables for the filling.
On the other hand, the rice for sushi is usually seasoned with rice vinegar, and it features fish (raw or cooked) as its main attraction.
But…
Fun fact: I use the same rice variety for kimbap and sushi!
Top Rice Variety for Kimbap: Japanese Short-Grain Rice
Out of all the short-grain varieties I’ve tried using for kimbap, the winner was undoubtedly Japanese short-grain rice.
Not familiar with the name?
Perhaps, you might know it by its more common name: sushi rice.
That’s right—it’s the rice most commonly used for sushi.
Reasons to Use Japanese Short-Grain Rice for Kimbap
Stickiness: The primary reason I failed to roll my first kimbap was that my leftover rice wasn’t sticky enough for the dish. You must use starchy rice varieties like Japanese short-grain rice for kimbap to prevent the ingredients from falling apart as you roll or cut it.
Availability: Sushi rice isn’t exactly a specialty rice that’ll require you to visit Asian grocery stores to find. Any big supermarket will have it in stock, though the names of this rice may vary between sushi rice, Japonica rice, and Japanese short-grain rice.
Versatility: If you’re a big fan of Korean cuisine, you can buy the biggest bag of sushi rice and still have it gone by next week. That’s because this rice variety is so versatile that it’s also the best rice you can use for Korean dishes like bibimbap and kimchi fried rice!
Rice Runner-Ups For Kimbap
To be a successful home cook, you always gotta be prepared to substitute certain ingredients when they’re unavailable.
Just kidding. That’s not really necessary.
But I still think it’s pretty important to know rice alternatives in case you need them for availability issues or dietary restrictions.
So, let’s cover the best rice alternatives I have for kimbap!
Calrose Rice
Since this medium-grain rice variety is grown in California, it’s more common than Japanese short-grain rice in most parts of the U.S.
If you can’t find sushi rice on the grocery shelves and don’t wanna take a second trip to another store, Calrose rice will serve as a good substitution.
It’s sticky enough to make rolling kimbap easy, its mild flavor complements kimbap’s ingredients well, and it’s also a cheaper option than the OG sushi rice.
Brown Sushi (or Calrose) Rice
Want a healthier kimbap?
Why not try making kimbap rolls using the brown variations of the rice varieties already mentioned?
I’m talking about brown sushi rice and brown calrose rice.
You probably haven’t seen kimbap made with brown rice in Korean convenience stores yet.
After all, it’s not really the authentic version.
But taste-wise, brown rice for kimbap definitely works!
Even if we set aside the nutritional benefits of this switch…
You might still love using brown rice for kimbap because of its added nutty flavor, chewier texture, and hearty mouthfeel.
Give it a try; you’ll likely be surprised by the results!
There’s No Kimbap Without Bap (Rice)
Be as experimental as you want with the kimbap fillings.
Just avoid using the wrong rice for this dish.
Trust me, rice varieties might not taste too different from each other.
But the texture of the rice you choose can certainly make or break dishes like kimbap.
I send you my best wishes for your next kimbap roll!
But surely, you’ll have no trouble succeeding this time, right?
Failproof Homemade Kimbap Rolls
This kimbap recipe is perfect for a quick summer snack or a satisfying meal on the go. Enjoy the delightful bursts of flavor from crispy bacon, seasoned spinach, and tangy pickled radish!
Ingredients
- 4 thick slices of bacon (or pork belly)
- 2 large eggs
- 1 long carrot
- 1 cup of Korean pickled radish
- 1 cup of fresh spinach
- 2 cups of cooked Japanese short-grain rice
- 4 sheets of nori (seaweed)
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- 2 teaspoons of sesame oil (divided)
- 1 clove of garlic (minced)
- 1/2 teaspoon of sesame seeds (optional)
- Salt (to taste)
Instructions
- Cook the Japanese short-grain rice according to package instructions.
- In a large nonstick pan over medium heat, cook the bacon slices until they’re crispy. Once they’re fully cooked, set them aside on top of paper towels to drain the excess oil. Keep the rendered fat in the pan.
- Beat two eggs and pour them into the skillet with the remaining bacon fat. Scramble until they’re fully cooked. I like letting mine crisp up a bit on one side.
- Peel and cut the carrot into long, thin strips. Sauté in the same skillet for 3-4 minutes until tender. Remove and set it aside.
- In a separate pot, blanch the spinach in boiling water for one minute. After blanching, transfer it to an ice bath before squeezing out the excess water.
- In a small bowl, mix a teaspoon of sesame oil, soy sauce, brown sugar, and minced garlic. Toss the spinach into this mixture to season it.
- In another bowl, mix the 2 cups of cooked Japanese short-grain rice with a teaspoon of sesame oil and a few pinches of salt. Stir well to combine and adjust the seasoning if needed.
- Cut the Korean pickled radish into thin strips (if needed).
- Wipe the remaining oil from the skillet. While the pan’s on medium heat, toast a sheet of nori for 10-15 seconds on each side until it’s slightly crispy. Repeat the process with the remaining sheets.
- On a bamboo mat (recommended) or a clean surface, lay a toasted sheet of nori.
- Spread a thin layer of cooked sushi rice over the nori. Make sure you leave an inch of space at the top edge of the seaweed.
- Lay the fillings, including the bacon slices, scrambled egg, carrot strips, Korean pickled radish, and spinach, on top of the thin layer of rice. Do not overfill.
- With the bamboo mat or purely by hand, roll the nori tightly over the filling. Apply gentle pressure to help the ingredients stick together.
- Wet the edge of the nori (the portion without the rice) with a little water and seal the roll.
- Slice the kimbap roll into bite-sized pieces. Dip the knife in water before slicing to prevent sticking.
- Arrange the sliced kimbap on a plate or in your lunch box and sprinkle it with sesame seeds (if preferred)!
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