Kimbap is NOT sushi ❌

From the creator

These rolls are so nostalgic for @choibites, who grew up eating them on picnics, school trips and car rides. Watch this episode of #CookingWithChoi on Food Network's channel! Get the recipe 👇 Kimbap Recipe courtesy of Esther Choi Level: Intermediate Total: 1 hr Active: 1 hr Yield: 8 kimbap (4 servings) Ingredients 5 large eggs Kosher salt Vegetable oil, for the skillet 2 medium carrots, cut into julienne strips One 5.3-ounce can Korean tuna or regular canned tuna in water, drained 2 tablespoons Japanese-style mayonnaise, such as Kewpie 4 cups cooked rice 2 tablespoons sesame oil, plus more for brushing 2 tablespoons toasted sesame seeds 8 full yaki nori sheets 4 slices American cheese 4 slices deli ham 1 English cucumber, cut into julienne strips 1 yellow pickled daikon, cut lengthwise into 1/2-inch-thick strips Directions To prepare the filling, beat the eggs in a medium bowl with a pinch of salt. Place a medium nonstick skillet over medium-low heat, add 1/2 teaspoon vegetable oil and a third of the beaten egg and cook until set, about 3 minutes. Flip and cook until fully cooked, 1 to 2 minutes more. Remove to a baking sheet to cool. Repeat with the remaining beaten egg, adding additional vegetable oil if needed. When cool, cut the eggs into strips. Add a little vegetable oil to the same skillet over high heat. Add the carrots and a pinch of salt and cook until just wilted but still slightly firm, 3 to 5 minutes. Set aside on a plate to cool. Mix together the tun

Published 2026-07-15 · Watch on YouTube ↗
Availability and playback restrictions are controlled by the original channel.