Host a Kimbap Party Content
Kimbap is one of our favorites for a group of people—we like to make a big platter of all of our favorite fillings and sauces and then let people build their own kimbap. The fun is seeing what everyone else makes and trading to get a taste of everyone’s rolls. Begin this process one day in advance to allow time for marinating, and be sure the check out our suggested kimbap combinations below.
1. MARINATE YOUR MEATS
One Day in advance, marinate your tamari-cured salmon and sweet soy-marinated skirt steak, according to the directions in the linked recipes.
2. PREPARE KIMBAP FILLINGS
On the day of your party, prepare all of the fillings below, and arrange them on a large platter for your guests. For your party, guests can mix and match fillings for each kimbap. Follow the directions to assemble the kimbap—we’ve included some recommended kimbap combinations to get you started, but feel free to try everything out.
Seasoned Rice: Steam rice in rice cooker according to directions, or prepare on the stove: add rice and 2 cups of water to a heavy-bottomed pot with a fitting lid and bring to boil over high heat while stirring the pot. As soon as the rice starts to boil, turn it down to medium low and cover with a lid. Set a timer for 18 minutes. When the timer goes off, turn off the heat and let the rice rest for 5 minutes before opening the lid. Fluff the rice and season with 1 tablespoon Momofuku Sesame Oil, 1 teaspoon Momofuku Savory Seasoned Salt, and 2 teaspoons sesame seeds.
Sweet Soy Sauce: combine 2 tablespoons of Momofuku Soy Sauce, 2 teaspoons of rice vinegar, 2 teaspoons of sesame oil, 1 teaspoon of toasted sesame seeds, and a pinch of sugar.
Pickled Ginger: Bring 3 tablespoons of rice wine vinegar, 1 tablespoon of sugar, a pinch of salt and 3 tablespoons of water to a simmer in a small pot then remove from heat. Add ginger and let sit for about 30 minutes.
Savory Egg Omelet: Whisk 3 eggs with 1 teaspoon of mirin (optional), ½ teaspoon of sesame oil, and a pinch of Momofuku Savory Seasoned salt until smooth—do not beat or overmix. Heat nonstick pan over medium high heat and coat with oil or non-stick spray. When the pan is hot, add eggs swirling to coat the pan, then moving them around with a spoon or spatula to cook through. Flip and cook the other until until the eggs are completely cooked. Remove from the pan then cut into long strips.
Spicy Charred Scallions: Slice scallions in half lengthwise and toss with olive oil and several pinches of Momofuku Savory Seasoned Salt. Heat skillet on high heat and place scallions cut side down, charring for a few minutes until they are blackening. Remove from heat.
Tingly Quick-pickled Cucumbers: Slice cucumbers into long thin strips. (It’s best to cut into quarters, shave off seeds, then cut each quarter into halves or thirds.) Toss in a large bowl with 2 tablespoons of sugar and 1 teaspoon of Momofuku Tingly Seasoned Salt and let sit for 15 minutes or so. These are best right away as they’re still crunchy but you can make them a few hours in advance.
Spicy Pork Belly: Follow directions in this recipe to prepare the spicy pork belly and spicy mayo.
Sweet Soy Steak: After marinating the day before, follow directions in this recipe to prepare.
Tamari Cured Salmon: remove from marinade.
3. BUILD THE PLATTER
Arrange the following on a large platter for your guests: pickled ginger, savory egg omelet, spicy charred scallions, tingly quick-pickled cucumbers, spicy pork belly, sweet soy steak, tamari cured salmon, plus all your additional toppings: chives, sliced avocado, sliced jalapeno, perilla leaves, green leaf lettuce, and string cheese.
4. PARTY TIME! GET READY TO ASSEMBLE
Assemble kimbap with your guests: Invite your guests to mix and match their own kimbap using the platter of prepared fillings. To assemble Kimbap, place a sheet of seaweed, shiny side down, on a bamboo mat. Take about 1 cup of cooked rice and spread it around the seaweed, leaving about 1 inch uncovered at the top. Be sure not to press the rice into the mat. The rice should be in one layer, all the way to the edges of your seaweed, except for the 1 inch at the top. (Optional: cut another seaweed sheet in half and place it in the center of the rice.)
Start filling your kimbap. Roll the kimbap using the bamboo mat, being sure the kimbap is tight, and spread a small amount of water along the seam to seal it.
Slice the kimbap. To slice, start by lightly brushing the top with sesame oil. Then, cut off te ends. If you find the kimbap is sticking to your knife, put some sesame oil or water on your knife. Next, cut the kimbap roll into slices of your desired thickness. Each roll should make about 8–10 slices.
Spicy Pork, jalapeno, lettuce, pickled ginger
Sweet Soy Steak, charred scallions, quick-pickled cucumbers, string cheese (optional)
Tamari Cured Salmon, chives, avocado, perilla leaf, savory egg omelet
Egg omelet, avocado, cucumbers, pickled ginger