A customizable staple in Korea, kimbap is making waves in U.S. grocery chains and across media platforms. Here’s how to make ...

the basic formula of kimbap is something "vegetable heavy, something crunchy, something acidic like pickled radishes, and a ...

Boil some spinach for a few seconds, then rinse with cold water. Mix it with salt and sesame oil. Cook a thin egg omelette ...

spinach, braised burdock, pickled radish, imitation crab and fish cake — all rolled up in a thin blanket of rice and dried seaweed and cut into circular, ½-inch-thick slices. “Kimbap is ...

In addition to danmuji/takuan (Korean or Japanese semi-dried and pickled radish), carrot and cucumber – which seem to feature in all kimbap – you can also add spinach (blanch the leaves and ...

Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.

spinach, braised burdock, pickled radish, imitation crab and fish cake - all rolled up in a thin blanket of rice and dried seaweed and cut into circular slices. “Kimbap is reliable,” Woo says ...

spinach, braised burdock, pickled radish, imitation crab and fish cake - all rolled up in a thin blanket of rice and dried seaweed and cut into circular, 1⁄2-inch-thick slices. "Kimbap is ...