When I was a kid and my mom would pack me Korean snacks like kimchi and kimbap in my lunchbox, I would feel both special and anxious to be called out by my peers for eating a meal other than a sandwich or Lunchables. I knew, even as a child, that my lunch was better than what our cafeteria was serving and that my mom was a better cook than my peers’, but a tinge of fright would still run through me as I pulled out seaweed wraps and ‘stinky’ kimchi. Now, as an adult, I’m the member of the friend group most often charged with packing the picnic lunch or taking care of snacks on a group trip and little odes to my mom’s Korean-meals are never far from reach. This rendition of a perfect, packable, Korean staple keeps the seaweed wrapper and fresh greens but relies on a little PNW-oomph from cooked salmon. The result is a little like a zippy, salmon dip that you can pack up and eat anywhere you sit down for lunch.
Recipe by: Kourtney Paranteau
Makes 2 servings
- 1 cup snap peas
- 2 tsp safflower oil
- 1 tsp Jacobsen Salt Co. Pure Kosher Sea Salt
- 2 cups cooked white sushi rice
- 2 tsp rice vinegar
- 1lb cooked salmon filet, cut into large chunks
- 2 tsp Jacobsen Salt Co. Sourced Tellicherry Peppercorns
- 1 bulb fennel, thinly sliced
- 1 tbsp horseradish cream
- ½ cup sour cream
- 2 scallion stalks, thinly sliced
- 2 tsp Jacobsen Salt Co. Infused Garlic Salt, plus more to taste
- 2 seaweed wrappers
- ¼ cup pickled Korean daikon
- ¼ cup fresh bean sprouts
In a cast iron skillet, heat oil over medium-high heat and quickly cook snap peas until shiny, season with salt, remove from heat and set aside. In a large bowl, stir together your cooked rice and vinegar; you’ll want your rice to be room temperature but not cool. If it’s too hot, the seaweed sheet with break and if it’s too cold, the rice won’t give and move on the sheet.
In a medium bowl, gently combine your salmon, lemon pepper, fennel, horseradish, sour cream, scallion and infused garlic salt.
Before you start assembling your kimbap, get yourself a small bowl filled with room temperature water and set it in a handy spot above your workspace. Grab a kitchen towel to keep nearby, as well.
Shiny side down, spread half of your rice down about half of your sheet, on the side closest to you. On top of your rice, start laying down strips of salmon mixture, snap peas, daikon and bean sprouts, being mindful not to overstuff your kimbap. Slowly, start rolling the seaweed wrapper away from you so that it forms a log. Once entirely enclosed, wet your dominant index finger and pat the end of the seaweed sheet and seal the kimbap like an envelope. Using a clean, sharp knife, slice your kimbap into little coins (wiping your knife after every slice). Serve immediately or pack for lunch. The beauty of kimbap is that they’re ready for you whenever your stomach begins to rumble.