Short grain rice for kimbap: what to buy and how to cook it

Short grain rice for kimbap is the plump, starchy white rice that turns slightly sticky when cooked, which is why it holds a roll together. For kimbap, rinse the rice well, cook it with a little less water than the bag says, and season it while warm with sesame oil and salt.

Why is short grain rice used for kimbap?

Short grain rice is used for kimbap because its high starch content makes the cooked grains cling to each other and to the seaweed sheet. A roll made with long grain rice falls apart when it is sliced.

Kimbap is rolled tightly, wrapped in a sheet of dried seaweed called gim, and cut into rounds that must keep their shape. The sticky grains act as the glue. Korean cooks call plain cooked rice bap, and the word kimbap simply means seaweed rice.

What kind of rice should you buy for kimbap?

Look for a bag labeled short grain, sushi rice, Korean rice or medium grain white rice. Any of these will cook tender and lightly sticky, which is the texture kimbap needs.

Glutinous rice, also sold as sweet rice, is a different grain used for rice cakes and sticky desserts. Despite the name it is not sweet, and it is too dense for rolling kimbap.

How do you rinse and cook short grain rice for kimbap?

Rinse the rice in cold water until the water runs mostly clear, then cook it in a rice cooker or pot with slightly less water than for a side dish. Firmer rice is easier to roll and slice.

1. Measure the rice into a bowl and cover it with cold water.
2. Swirl with your hand, drain, and repeat three or four times until the water is nearly clear.
3. Drain well and let the rice sit for about 20 minutes so the grains absorb a little water.
4. Cook with a ratio of roughly one cup of rice to one cup of water in a rice cooker, or slightly more in a pot.
5. Let the rice steam, covered, for 10 minutes after cooking.
6. Fluff with a paddle, cutting through the rice rather than stirring.

Brands differ, so read the bag. If the rice turns out mushy, use a little less water next time.

How do you season kimbap rice?

Kimbap rice is seasoned while it is still warm with toasted sesame oil, salt and often a spoon of toasted sesame seeds. The warmth helps the oil coat every grain.

A common starting point is about one teaspoon of sesame oil and half a teaspoon of salt for every two cups of cooked rice. Taste a pinch, because the filling and the pickled radish add their own salt. Fold the seasoning in gently and spread the rice on a wide plate so it cools to warm, not hot, before rolling.

Is kimbap rice the same as sushi rice?

Kimbap rice and sushi rice are usually the same kind of rice, a short grain white rice, but they are seasoned differently. Sushi rice takes rice vinegar, sugar and salt, while kimbap rice takes sesame oil and salt.

That difference changes the taste of the roll. Sushi leans tangy and a little sweet, and kimbap tastes nutty and mild. Rice vinegar in the rice would also clash with the savory fillings such as seasoned spinach, beef bulgogi, egg and pickled yellow radish. The kimbap versus sushi guide on this site goes further into the contrasts, but the rice bag is the same.

How much rice goes into a kimbap roll?

One kimbap roll uses about one cup of cooked rice, spread thin over roughly three quarters of the seaweed sheet. A thin layer keeps the roll easy to close.

• Leave the top edge of the seaweed bare so the roll can seal.
• Wet your fingers with a little water to stop the rice from sticking to them.
• Press the rice flat, not hard, so the grains are not crushed.
• Keep the filling in a neat line near the bottom edge.

What mistakes make kimbap rice go wrong?

The most common mistakes are too much water, rice that is too hot or too cold, and heavy hands when spreading. Each one has a simple fix.

• Mushy rice: use less water, and let the cooked rice steam before fluffing.
• Rice that tears the seaweed: let it cool until warm, because steaming rice softens and splits the sheet.
• Rice that will not stick: it is probably cold, or it is long grain. Warm it and moisten your fingers.
• Bland rolls: season the rice itself, not only the filling.

Brown rice and mixed grain rice are sometimes used for kimbap at home, but they are less sticky and need firmer pressing. Start with white short grain rice until the rolling feels natural.

How do you store leftover kimbap rice?

Cooked rice should be cooled and refrigerated within a couple of hours, or frozen in small portions. Reheat it before using it for kimbap, because cold rice turns hard and will not spread.

Rice that is cooked fresh and used the same day gives the best rolls. If you freeze portions, thaw them and warm them briefly in a microwave with a damp paper towel over the top. Dry, hard rice from the refrigerator is the most common reason homemade kimbap cracks.

Where does this fit at Choi’s Asian Food Market?

Choi’s Asian Food Market is an Asian grocery on Lyndon Lane in Louisville, and Google reviewers mention that it makes fresh kimbap and suggest coming early for it. The store’s menu record does not list rice brands, bag sizes or prices.

LEO Weekly reports that the store carries packaged goods from South Korea, Japan and Taiwan, which is where short grain rice and seaweed sheets usually come from, but no specific rice is recorded. Call the store on (502) 426-4441 before a trip. The hours and location page lists the weekly schedule, and the menu page shows everything this guide has recorded about the shelves. This guide is independent and takes no orders.

Common questions

Everything practical is on the home page: Choi's Asian Food Market hours, menu and directions.

This article is general information from an independent guide, not from Choi's Asian Food Market itself. For the store’s current details see hours and location.