That simple, and THAT good. Kimbap is easy to make, and the variations are endless! The only thing to keep in mind while making this delicious meal is to use a variety of colors, flavors, and textures! That way, the Kimbap is not just pretty, but it makes eating it so much more fun. It’s portable, it’s healthy, and it’s great for dipping in each of the Oh Na Mi sauces! Any leftover ingredients? Not to worry! They make for a great bibimbap as well.

Ingredients

Basic ingredients:

• Cooked rice*
  • rice seasoning
  • A little sesame oil
• Gim/seaweed sheets
• Cucumber
• Carrot
• Spinach
• Danmuji - or any other preferred pickle
  • Or you can use some Oh Na Mi Original Kimchi
• Oh Na Mi Korean Seaweed Sesame Soy Sauce OR Oh Na Mi Kimchi Mayo

Tuna variation:

• 1 can of tuna
• 2 tbs Oh Na Mi Kimchi Mayo
• Crabsticks

Spam version

• Spam
• 1 tbs Oh Na Mi Korean BBQ

Veggie version

• 1 tbs Oh Na Mi Kimchi Sauce or the juice from the Oh Na Mi Original Kimchi
• 3 eggs
• pinch of salt

LET’S OH NA MI THIS!

Preparing the basics

Rice

1. Cook the rice and season it accordingly with rice seasoning.

Cucumber

1. Slice the cucumber in to very thin sticks, about half the length of the seaweed.

Carrot

1. Cut the carrot in the same way.
2. On Medium high heat, heat up some neutral oil, 1 tsp of sesame oil and the carrots.
3. Cook the carrots until they go limp.

Spinach

1. On Medium high heat, heat up some neutral oil, 1 tsp of sesame oil and the spinach.
2. Cook until all the spinach has shrunk.

Dunmuji

1. Cut in the same way as the cucumber and the carrot.

Preparing the tuna kimbap

1. Drain the can of tuna and add it in to a bowl.
2. Mix in 2 tbs of Oh Na Mi Kimchi Mayo.

Preparing the veggie kimbap

Rice

1. Mix the Oh Na Mi Kimchi Sauce in to (a portion of) the rice.

Egg

1. Crack the eggs in a bowl with the salt and mix them vigorously.
2. Heat up a pan on a low heat. Put some neutral oil on a piece of paper and spread it through the pan.
3. Pour in the egg and spread it around the pan.
4. Let it cook on low heat until the top is set.
5. Carefully lift the egg with a spatula around the edges and slide it out of the pan on to a plate. Cut it in long strips.

Preparing the spam

1. Cut the spam in slices of 0,5cm thick.
2. Heat up a little oil in a pan on medium heat.
3. Add in the spam and fry 3 min per side.
4. Add the Oh Na Mi Korean BBQ to a bowl, add the cooked spam and coat them with the sauce.
5. Fry both sides of the spam for 1 min per side.
6. Cut in to thin strips.

Making the Kimbap

1. Put a piece of gim/seaweed on your rolling mat.

2. Take the rice and spread it on half of the seaweed in to a thin layer.

3. Put in your fillings:

   Add on a little bit of all the basics.

   Tuna: add the tuna and the pulled apart crabsticks.

   Spam: add the spam and the omelet.

   Veggie: use the kimchi rice and add the omelet.

4. Start rolling your Kimbap by folding over the filling and then rolling the rest.

5. Slice it in to 8-10 pieces.

6. Enjoy with Oh Na Mi Korean Seaweed Sesame Soy Sauce OR Oh Na Mi Kimchi Mayo

Variations:

• Cooked mushrooms
• Marinated meat
• Marinated tofu
• Fishcake
• No-tuna salad from blog
• Spring onion
• Avocado

Troubleshooting and tips

• The rice is sticking to my hands! - Wet your hands a little to prevent the rice from sticking to your hands
• How do I get the roll nice and tight? - When rolling, keep the mat on the roll, hold it and pull the roll towards yourself with one hand, while pulling the mat away from you.
• Why does my slices fall apart? - Use a sharp knife and make the slice in one go. Wipe the blade with a wet wipe/paper towel in between slices