I’ve been experimenting with Korean kimbap, rice with vegetables rolled in seaweed. To see more, check out the Burrito Kimbap & Bacon Egg & Cheese Kimbap rolls I posted last week. Also, check back tomorrow for more kimbap fusion.
Okay, so technically this is not a casserole. A casserole by definition is a dish slow cooked in the oven or the name for the dish used to to make casseroles. I made this on the stove top. It is inspired by broccoli-rice casseroles but it was much faster & easier to do it on the stove top since ultimately, it was the casserole made into kimbap I wanted to eat, not the casserole alone.
Mr. FGK says these are his favorite out of the 5 varieties kimbap rolls I experimented with. I kind of agree. They were really really good! Also, they are really cute in pictures. They look like little swirls or snails.
Let me know what you think in the comment section below!
Broccoli-Rice Casserole Kimbap
- 1 1/2 cups broccoli florets, chopped
- 1 cup cheddar cheese, grated
- 1 Tbsp butter
- 1/2 Cup milk
- 1-2 sheets dried seaweed*
- 1 cup glutinous rice, cooked & cooled
Chop the broccoli florets into small pieces. Steam for 2-3 minutes until slightly tender. You want them to still be crisp.
Combine the cooked rice & broccoli in a pan over medium heat. Allow the rice & broccoli to cook together while you make the cheese sauce.
In a small sauce pan, combine butter & milk over low heat. Stir constantly until the butter is melted & the milk is at a simmer. Add the cheese & stir until completely melted. Be careful not to scorch the milk.
Add the cheese sauce to the broccoli & rice and mix thoroughly. Remove from heat & allow to cool.
To assemble the kimbap, lay one piece of the dried seaweed on a long strip of saran wrap or a bamboo mat. Press about 3/4 cup of the broccoli-rice dish onto the seaweed covering the entire sheet. Using the saran wrap or bamboo mat, begin to lift one side of the seaweed over the ingredients. Tuck it tightly & continue to roll sealing it tightly. Brush sesame oil over the top of the roll then slice into 1/2 inch size pieces.
*Be sure to buy long sheets of dried seaweed specifically for rolling into kimbap or sushi. Other types of dried seaweed might be sold as smaller sheets that won’t work for this recipe.