Kimbap is a type of Korean food that is made with rice, vegetables, and other ingredients. It’s usually wrapped into a thin sheet of seaweed called nori. The dipping sauce used in this recipe is gochujang, which gives it an intense flavor.

Kimbap is a type of Korean rice cake that is usually made with white rice, vegetables, and other ingredients. The spicy korean sauce recipe is a dipping sauce that can be used to accompany the kimbap.


(3.3 / 5)

Kimbap is the Korean version of sushi and a popular street dish. It’s a wonderful way to use up leftovers since the filling can be pretty much anything. I kept it basic with mixed vegetables here, but you could add roast pork pieces, flaked tuna, or even crabsticks. Although kimbap is usually served without a dipping sauce, I can’t resist this combination. Gochugaru is a dried red pepper powder with a strong, spicy, and slightly smokey flavor.

Methods Explained in Detail

  • Step No 1

    Place the rice in a strainer and rinse well under cold running water, then combine with 375ml cold water and the salt in a saucepan. Bring to a boil over medium heat, then cover with a lid and lower to a low heat, allowing to simmer for 15 minutes. Turn off the heat and set aside for another 15 minutes, covered. Rice wine vinegar, 1 tablespoon sesame oil, and toasted sesame seeds are used to season the rice. While you’re making the fillings, set aside.

  • Step No 2

    Add 1 teaspoon sesame oil to a small frying pan and heat over high heat to make an omelette. When the pan is very hot, pour in the beaten egg, scraping away the cooked edges from the pan’s sides with a fork to enable the uncooked egg to glide into touch with the bottom. Cooking should take less than a minute if your pan is hot enough. Place on a cutting board and slice into 1cm strips. Remove from the equation.

  • Step No 3

    Wipe out the frying pan with kitchen paper, then re-heat with another teaspoon of sesame oil. Stir in the carrots for a couple of minutes to soften them up. They should still have a good crunch to them. Remove from the equation.

  • Step No 4

    In a large saucepan, combine the wet spinach and cook over medium heat. Allow to wilt for a few minutes under a tight-fitting cover, stirring once or twice to ensure equal wilting. Allow to cool completely before squeezing out as much water as possible. Chop coarsely and drizzle with sesame oil before seasoning with a pinch of black pepper. Remove from the equation. To make the dressing, combine all of the ingredients in a mixing dish.

  • Step No 5

    When you’re ready to roll, clear the counter to make room for the bamboo mat and place it in front of you, long side facing you. Place a sheet of seaweed on the mat, shiny side down. Spread a scoop of seasoned rice over the bottom two-thirds of the sheet in an equal layer, leaving a 1cm border all around. If you want to make sure your rice is equally distributed, stretch out all 5 sheets of seaweed and pour the rice over them all. Then, one by one, slide them onto the mat.

  • Step No 6

    Now it’s time to add the fillings – start with the carrots farthest away from you and line them up in straight rows on the rice, as near to each other as possible, leaving a 2cm gap of plain rice. After the carrots, add the spinach, omelette, and daikon last.

  • Step No 7

    To roll, start at the closest edge and roll the mat up over the rice, tucking the seaweed sheet’s edge over first. Continue rolling, using the mat as a guide and pushing hard to compress everything together tightly into a sausage form. To glue the seaweed together, wet the opposite side of the seaweed sheet with a dab of water before rolling it all the way over. It does take some practice, but once you get the feel of it, you’ll be able to work quickly! Carry on with the remaining sheets and fillings in the same manner.

  • Step No 8

    Using a piece of kitchen paper, dab a little sesame oil on the blade of a very sharp knife. This will aid in the prevention of sticking. Slice each roll into 1cm thick slices, re-oiling the knife as needed. Serve immediately with the dipping sauce, or keep refrigerated until required.

This is a delicious and easy to make Korean dish that can be made in less than 30 minutes. It’s perfect for lunch or dinner! Reference: korean spicy sauce for noodles.

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