Korea

Kimbap

Sesame scented rice rolled around colourful fillings. Picnic food that slices into flowers.

60 minTime

17 gProtein each

mildSpice

Make it your way

Grandma's waySesame rice and nori rolled around egg, vegetables, pickled radish and fish cake.

The original

570kcalsame

17 gproteinsame

5 gfibresame

60minutessame

Kimbap.

Per serving, worked out from the ingredient table.

Short grain rice (sushi rice)2 cups, cooked

Sesame oil4 tsp, divided

Salt1 tsp, divided

Egg3

Spinach1 small bunch

Carrot1 large, in matchsticks

Radish (daikon radish, mooli)yellow pickled radish (danmuji) or quick pickled radish, in long strips

Cucumber1, in long batons

Fish cakes2 sheets, in strips

Soy sauce2 tsp

Sugar1 tsp

Cooking oil (vegetable oil)2 tsp

Nori sheets4 sheets

Sesame seeds1 tbsp

5 steps

1Season the warm rice with most of the sesame oil and salt. Cool to room temperature.
2Make a thick omelette and cut into long strips. Blanch and season the spinach. Stir fry the carrot with a pinch of salt.
3Simmer the fish cake strips with soy and sugar until glossy.
4Spread rice thinly over a nori sheet, leaving a strip at the top. Line up fillings across the middle and roll firmly with a mat.
5Brush with sesame oil, sprinkle sesame and slice with a wet knife.

Serve it like this

Fan the slices on a plate or pack upright in a tiffin, cut sides up, with kimchi on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.