This is the Korean take on sushi which uses cooked beef and tinned tuna in place of raw fish. It's delicious but may take some practice.
This is not a very authentic recipe and the instructions are more complicated than they need to be. There is no purpose to baking the sheets of seaweed until slightly crisp since dry seaweed is already crisp. Just use the seaweek "as is" from the package and it will work fine. In addition to the cucumber you can use a yellow picked radish called dan mu ji (which you can easily find at any Asian grocery store, but if you can't find this, pickles are a good substitute). This ingredient is what gives the most flavor to the kim bap (seaweed rice), as it it traditionally called. If you don't add vinegar to the rice you can mix the already cooked rice with sesame oil and soy sauce to make it sticky. Finally, you really should roll these with a bamboo mat (they're really cheap and can be bought at most grocery stores in the international food section) to get them really tight so they won't fall apart. These are one of my favorite things to eat, but my husband hates them so we don't get many chances to make them. - 17 Oct 2002 (Review from Allrecipes USA and Canada)
Thank you Donna for this recipe!! It brings back fond memories of my mom, aunts, and me making these as a child. JAMIE IS INCORRECT.. THIS RECIPE IS INDEED AUNTHENTIC!!! My mother is Korean and her sisters and every household makes them all differently. She uses spinach instead of chard and seasons the rice with sesame oil and salt and sometimes vinegar, depending on her mood. The seaweed (Gheem) is sometimes placed over the burner to make them more green and crispy. They were rolled like "California Rolls". She also added a yellow colored radish called "Da Kuan" which were cut into strips. I will post a picture soon. Thank you again!! - 27 Jan 2006 (Review from Allrecipes USA and Canada)
Like many dishes in Korea each family does their own thing. We like to put strips of fried egg, spam, fish cake, etc. We do put the radish in it every now and then. I particularly do not like the pickled radish, because it is such a strong flavor. I have put in carrots and beef. I use spinach instead of the chard as well. I do not bake the seaweed (Kim), and I do not use it directly from the package. I find it not crispy rather more chewy that way. I like to brush a little sesame oil on the leaves and just heat is over a burner until it's cripy, but not too crispy so you wouldn't be able to roll it. Also, the bamboo mat is a must have tool when making kim bap. This is a favorite dish for my 9 year old. - 27 Jan 2006 (Review from Allrecipes USA and Canada)