Best 2 Korean Inspired Rice Paper Rolls Recipes

Embark on a culinary journey to the vibrant streets of Seoul with our delectable Korean-inspired rice paper rolls. These translucent rolls, meticulously crafted with premium ingredients, capture the essence of Korean cuisine in every bite. Savor the harmonious blend of textures and flavors as you unveil the secrets behind each unique filling. From the savory delight of bulgogi beef to the refreshing crunch of pickled vegetables, each roll is a testament to the culinary artistry of Korea. Experience the perfect balance of flavors and textures in our kimchi and pork belly rolls, where the spicy kimchi and tender pork belly create a symphony of taste. Delight in the vibrant hues and crisp texture of our carrot and daikon rolls, a refreshing and healthy option that bursts with flavor. Elevate your dining experience with our avocado and salmon rolls, where the creamy avocado and succulent salmon create a luxurious and satisfying treat.

Immerse yourself in the vibrant world of Korean cuisine as you explore the diverse recipes presented in this article. Discover the art of making kimchi, the quintessential Korean fermented cabbage dish, and learn how to prepare tender and flavorful bulgogi beef. Master the techniques for pickling vegetables, a cornerstone of Korean cuisine, and delve into the secrets of making the perfect dipping sauce, an essential accompaniment to any Korean meal. With detailed instructions and insightful tips, these recipes will guide you through the culinary journey of a lifetime.

Indulge in the tantalizing flavors of Korea with our Korean-inspired rice paper rolls. These translucent rolls, filled with a symphony of flavors and textures, are a testament to the culinary artistry of Korea. Embrace the vibrant culture and cuisine of Korea as you embark on this culinary adventure.

Check out the recipes below so you can choose the best recipe for yourself!

KIMBAP (OR GIMBAP)

Kimbap (or gimbap) image

Kimbap is the most popular on-the-go meal in Korea! Learn how to make the classic version at home with this kimbap recipe with a step-by-step guide!

Provided by Hyosun

Categories Main Course Snack

Time 50m

Number Of Ingredients 20

Ingredients

2 cups uncooked short grain rice (standard measuring cup not the cup that comes with a rice cooker)
1 tablespoon sesame oil
salt to taste (start with 1/2 teaspoon)
8 ounces lean tender beef, cut into 1/2 inch-thick long strips ((or bulgogi meat or ground beef))
2 teaspoons soy sauce
1 teaspoon rice wine ((or mirin))
1 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon minced garlic
1 bunch spinach, about 8 ounces
1 teaspoon sesame oil
salt to taste - about 1/4 teaspoon
2 medium carrots, julienned (or 1/2-inch thick long strips)
5 yellow pickled radish (danmuji, 단무지) strips, 1/2-inch thick
1 sheet fish cake - eomuk (어묵)
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
2 eggs
5 gimbap gim (김밥용 김), seaweed sheets

Steps:

Cook the rice using a little less water than usual. (Freshly cooked rice is best for gimbap.)
Cut the beef into thin strips (about 1/2-inch thick). Mix well with the next 5 seasoning ingredients. Stir-fry over medium-high heat until cooked through, 2 - 3 minutes.
Bring a large pot of water to a boil over high heat and prepare an ice bath. Blanch the spinach, place immediately in the ice bath, then squeeze out water. Season with the sesame oil and salt.
Julienne the carrots. Heat a lightly oiled pan over medium-high heat. Stir-fry the carrots until softened. Lightly season with a pinch of salt.
Cut the pickled radish lengthwise into 1/2-inch thick strips (unless you bought a pre-cut package).
Crack and beat the eggs, in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a small non-stick pan over medium-low heat. Add the eggs to the pan. When the bottom is set, flip it over. Transfer to a cutting board. Cut lengthwise into 3/4-inch thick strips.
Cut the fish cake lengthwise into 3/4-inch thick strips. Heat the pan with a little bit of oil over medium heat. Stir fry with the soy sauce, sugar, sesame oil and a little bit (about 1 teaspoon) of vegetable oil over medium heat until softened, about 2 minutes.
Arrange all the ingredients together on a plate.When all the other ingredients are ready, remove the rice from the rice cooker.
While the rice is still hot, add the sesame oil and salt. Mix well by lightly folding with a rice paddle or large spoon until evenly seasoned. Add more salt to taste. The rice will cool down during this process and be ready to be used.
Put a gim sheet, shiny side down and longer side towards you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the seaweed sheet, using a rice paddle or your fingers preferably.
Lay the prepared ingredients on top of the rice.
Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers.
Put firm pressure over the roll with the help of the bamboo mat, if using, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.
Rub or brush the roll with a little bit of sesame oil for extra flavor and shiny look. Apply a little bit of sesame oil to a sharp knife. (This will keep rice from sticking to the knife. Repeat as necessary after each cut. Wipe the knife with a damp towel if the rice still sticks.) Cut the roll into 1/2-inch thick bite sizes.

KIM BAP (KOREAN RICE ROLLS)

Kim Bap (Korean Rice Rolls) image

A yummy lunch my mom used to make for me. It can easily be adapted to suit your tastes. Serve with your favorite dipping sauce.

Provided by trc2634

Categories Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 cups hot cooked rice
1 teaspoon rice vinegar
1/2 teaspoon soy sauce
1/2 teaspoon dark sesame oil
4 sheets kim fresh seaweed
1 small carrot, julienned
2 eggs, beaten
10 ounces frozen spinach, thawed and drained
1/2 teaspoon sesame oil
1/2 teaspoon soy sauce
4 slices pickled yellow radishes
1 tablespoon sesame seeds, toasted

Steps:

Let rice cool a bit.
Meanwhile, mix the rice with the vinegar, soy sauce, and sesame oil.
Fry eggs as if it were a pancake.
Cut egg into strips.
Mix spinach with sesame oil and soy sauce.
To assemble, put rice on a bamboo roller (I do not have one and it works fine, just not as pretty).
Spread rice over 2/3 of the sheet, lay carrots, spinach, and egg on top.
Sprinkle with sesame seeds and roll like a jelly roll.
Cut into 1/2 inch rounds.
You can adapt this to your own tastes, some people put imitation crab meat in them, I put marinated soy bean sprouts and cucumbers in mine, etc.

Nutrition Facts : Calories 329.2, Fat 5.5, SaturatedFat 1.2, Cholesterol 93, Sodium 186.3, Carbohydrate 58.5, Fiber 3.5, Sugar 1.2, Protein 11.1

Tips:

Prep your ingredients: Wash and chop your vegetables, and cook your rice noodles and shrimp ahead of time.
Use a large cutting board: This will give you plenty of space to roll your rice paper rolls.
Dip your rice paper in warm water: This will make it pliable and easy to roll.
Be gentle when rolling: Don't roll too tightly, or the rice paper will tear.
Serve with dipping sauce: A flavorful dipping sauce is essential for these rolls. Try a simple mixture of soy sauce, rice vinegar, and sesame oil.

Conclusion:

Korean-inspired rice paper rolls are a delicious and healthy appetizer or snack. They're perfect for parties or potlucks, and they can be easily customized to your liking. With a little practice, you'll be able to roll these rolls like a pro!