Colorful Rolled Omelet and Cucumber Kimbap
Colorful Rolled Omelet and Cucumber Kimbap
Easy Homemade Kimbap Recipe with Rolled Omelet and Cucumber: Making it Simple and Delicious
Learn how to make a special rolled omelet and cucumber kimbap with simple ingredients. This recipe combines the crispness of cucumber with the softness of a rolled omelet, creating a delicious homemade kimbap that everyone from kids to adults will love. We’ll also share tips on how to roll it beautifully without it breaking.
Kimbap Ingredients- 1 Egg
- 1/2 Cucumber
- 3 Perilla Leaves
- 3 Sheets of Seaweed (for Kimbap)
- 1 Crab Stick
- 2 Strips of Kimbap Ham
- 1/2 Carrot
- 1 Chili Pepper (optional)
- Mayonnaise (for garnish)
- 1 Serving of Warm Cooked Rice
Rice Seasoning- 1 Tbsp Vinegar
- 1/2 tsp Salt
- 1 tsp Sesame Oil
- 1 Tbsp Vinegar
- 1/2 tsp Salt
- 1 tsp Sesame Oil
Cooking Instructions
Step 1
Though these ingredients seem ordinary, they create a surprisingly delicious harmony when used inside kimbap. It’s a fantastic homemade kimbap recipe that allows you to enjoy vegetables, which might otherwise be less appealing, in a tasty way, ensuring both health and flavor.
Step 2
First, peel the 1/2 cucumber and cut it lengthwise into thin strips, suitable for kimbap. Place the sliced cucumber in a container, sprinkle with salt, and let it sit for about 10 minutes to draw out moisture. This step removes excess water from the cucumber, preventing the kimbap from becoming soggy and preserving its crisp texture.
Step 3
Finely mince the 1/2 carrot and the 1 chili pepper (omit or adjust the amount if you prefer less spice). Using a mandoline slicer or a food chopper will allow you to mince them quickly and evenly. (A budget-friendly mandoline from Daiso can be very handy for this purpose!)
Step 4
To the minced vegetables, add the crab stick and kimbap ham, and chop them into similarly small pieces. Then, crack 1 egg into a bowl and whisk it thoroughly with a fork or whisk to create a smooth egg mixture. Ensure the minced ingredients are well combined with the egg.
Step 5
Lightly heat a kimbap omelet pan. Pour in the egg mixture with the minced ingredients and cook, flipping as needed, to create a thick rolled omelet. While it’s still warm, place it on a bamboo mat and shape it to create a firm log as it cools.
Step 6
When assembling the kimbap, it’s important to spread the rice thinly and evenly over the seaweed sheet. To prevent the kimbap from breaking, you can use two overlapping sheets of seaweed, or if joining them, gently press the overlapped section with rice to secure it. Place the perilla leaves on top of the rice. The aromatic flavor of the perilla leaves will enhance the overall taste of the kimbap.
Step 7
Arrange the salted cucumber strips (ensure excess water is squeezed out) and the cooled, cut rolled omelet neatly on top of the perilla leaves. The vibrant yellow of the omelet adds an appealing visual element.
Step 8
Place another layer of thinly sliced salted cucumber on top of the rolled omelet. By placing cucumber both above and below the omelet, you’ll enjoy a richer texture with the crispness of the cucumber and the softness of the omelet. Now, use the bamboo mat to tightly roll up the kimbap.
Step 9
If your seaweed sheet has small holes or tears, don’t worry. You can reinforce it by placing another sheet of seaweed diagonally over the damaged area before rolling, which will help prevent the kimbap from bursting. When cutting the kimbap, it’s better to use a bread knife or a very sharp knife rather than a standard kitchen knife. A bread knife allows you to cut cleanly without crushing the rice grains or tearing the seaweed.
Step 10
I found a tip on YouTube for cutting kimbap effectively: lightly coating the bread knife with sesame oil helps prevent it from sticking to the kimbap and allows for smoother cuts. Try this trick!
Step 11
Amazingly, by coating the bread knife with sesame oil and slicing, the kimbap cut perfectly without any side bursting, resulting in neat and appetizing pieces, just like a professional made them!
Step 12
The beautiful rolled omelet and cucumber kimbap, made with crisp cucumbers layered above and below the omelet, is now complete. While delicious as is, drizzling mayonnaise in a zigzag pattern for garnish significantly elevates its visual appeal.
Step 13
The presentation alone signals a successful kimbap-making endeavor! You won’t need to spend money at kimbap shops anymore. I’m so pleased with how delicious it turned out; I can see myself making this frequently.
Step 14
Adding plenty of cucumber to the kimbap enhances its crisp texture, and pairing it with mayonnaise doubles the flavor. Cucumber kimbap is trending these days, but personally, this recipe with salted cucumber and rolled omelet is my favorite. Having this kimbap for breakfast made me feel full and satisfied, energizing me throughout the day. Thank you for visiting my blog today. I look forward to sharing another delicious recipe with you soon. Goodbye!
