Easy Folded Kimbap

Folded Kimbap is a popular style of kimbap that does not involve rolling. Instead, it is folded into a little pocket. It was recently featured on a K-drama (Extraordinary Attorney Woo) and so it has gotten quite popular on social media.

Can't get enough of Kimbap Recipes? Try my Spicy Tuna Kimbap next!

🇰🇷 About This Recipe

If I am being honest, I prefer the taste of regular kimbap over folded kimbap. Mainly, because you can fill it with more rice. Folded kimbap can only have a little bit of rice otherwise the seaweed breaks when it is folded.

There is an argument that folded kimbap is easier to eat on the go but I disagree. If you make regular kimbap and just don't slice it, it is even easier to eat than folded kimbap. That said, I still wanted to share this recipe because a lot of people want to know how to make it. One upside is that you do not need a rolling mat, so if you are craving kimbap at home, you can try this.

🧂 Ingredients

• Dried seaweed (Gim): You can find these at Asian markets. They are the same kind used for making sushi.
• Rice: Always use fresh rice for kimbap. You will want to use short-grain rice, which is stickier than regular rice.
• Spam: I recommend using low-sodium Spam as I find regular Spam too salty for making folded kimbap. Mainly because it uses less rice.
• Kimchi: It is important to have at least one sour ingredient in your kimbap. If you don't have kimchi, you can use yellow pickled radish.
• Spinach: Boiled spinach is very traditional for gimbap. I am seasoning it with some salt and toasted sesame oil.
• Eggs: Egg omelet is one of my favorite fillings for kimbap.

⭐ Tips For Success

• Avoid Overfilling: The key to this recipe is to not overfill each section. Seaweed paper tends to be less stable when folded. I always find the creases to start cracking open when it is overfilled. I recommend a maximum of two ingredients per quadrant and try to keep the rice layer very thin.
• Let The Rice Cool Down: It is really important to let the rice cool down for about 15 minutes before using it. Hot rice will soften the seaweed paper and make it even harder to fold without breaking.

🔪 Instructions

STEP 1: Cook the short-grain rice in a rice cooker. I wish I had a foolproof way to share with you guys, but I just eyeball the rice and water these days. I usually just use a 1-cup measure and fill it with rice. Then I rinse the rice a few times and drain most of the water, then add another cup of water. it turns out perfectly 99% of the time.

STEP 2: Add the toasted sesame oil and stir to combine. Allow it to cool for at least 15 minutes before using.

STEP 3: Heat oil in a large nonstick pan over medium-high heat until shimmering. Sear the Spam for 1-2 minutes on each side until golden brown. Set aside.

STEP 4: Heat oil in a large nonstick pan over high heat. Add spinach and cook for 2-3 minutes until it is reduced by 80% in size. Season with toasted sesame oil and transfer to a small bowl. Use scissors to cut the spinach into smaller pieces.

STEP 5: In a small bowl, whisk the eggs, sake, and salt. Heat oil in a nonstick pan and pour in the egg mixture. Cook for 1 minute or until the bottom is golden brown. Flip and cook the other side for another 15 seconds. Transfer to a plate.

STEP 6: Place a seaweed sheet on a flat work surface. Cut a slit to the middle of the seaweed from the short side. Spread ¼ cup of rice into the bottom left quadrant and add the other ingredients to the remaining three quadrants. Make sure not to overfill otherwise it will make folding very difficult.

STEP 7: Lift the bottom left quadrant and fold it onto the top left quadrant. Then, fold it to the top-right and finally to the bottom-right. Serve immediately.

⭐ Layering ideas

You can use a variety of meat or vegetable toppings but always think about balancing the flavors and textures. For example, it is usually a good idea to include one sour ingredient and at least one crunchy ingredient like kimchi, carrots, or cucumbers.

Anyway, here are some ideas:

• Protein: Spam, beef bulgogi, teriyaki chicken, fish cakes, tuna, cheese
• Vegetables: Spinach, carrots, cucumbers, shiso leaves, purple cabbage, burdock root, avocado.
• Sour: Yellow pickled radish, kimchi.
• Sauces: Japanese mayo, sriracha, teriyaki sauce.

📋 Recipe

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