Refreshing Aged Kimchi Rice Rolls
Refreshing Aged Kimchi Rice Rolls
Creamy Cheese Kimbap & Refreshing Aged Kimchi Kimbap
Experience the rich, creamy texture of cheese kimbap and the bright, tangy flavor of aged kimchi kimbap. Two delightful variations for you!
Kimbap Ingredients- 6 fresh eggs
- 1/2 pack Spam (approx. 200g)
- 1 piece chicken breast (approx. 100g)
- 1/2 carrot
- 3 bowls of cooked rice
- 7-8 sheets of seaweed for kimbap (gim)
- 1 handful of mozzarella cheese (approx. 50g)
- 1 leaf of well-fermented aged kimchi
Seasoning & Others- 1/4 tsp sea salt
- Olive oil, for cooking
- 1/4 tsp sea salt
- Olive oil, for cooking
Cooking Instructions
Step 1
In a bowl, crack 6 fresh eggs and beat them well. For a smoother texture, you can remove the chalazae (the white stringy bits).
Step 2
Add 1/4 teaspoon of sea salt to the beaten eggs and mix thoroughly. This will season the egg layer.
Step 3
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Pour the beaten egg mixture thinly to cover the pan. Making the egg layer thin will make it easier to slice later.
Step 4
Gently cook the egg mixture, swirling the pan if needed to spread it evenly. Once about 90% cooked, carefully flip it over and cook the other side briefly. Avoid overcooking, as it can become dry.
Step 5
Once the egg sheet has cooled, fold it in half twice and then slice it thinly into strips about 0.5cm wide. These will form a delicious layer in your kimbap.
Step 6
Slice the Spam and chicken breast into thin matchsticks. Ensure they are cut to a similar thickness for even cooking.
Step 7
Heat the pan again with a little oil over medium heat. Add the sliced Spam and chicken breast and stir-fry until lightly browned and fragrant. This brings out their savory flavors.
Step 8
In the same or another pan, add a little oil and stir-fry the julienned carrots briefly. You want them to remain slightly crisp, not too soft. Quick stir-frying is key.
Step 9
Prepare all your kimbap fillings: the sliced egg omelet, sautéed Spam and chicken breast, and stir-fried carrots. Have your well-fermented kimchi ready as well.
Step 10
Before rolling the kimbap, mix the warm cooked rice with a generous amount of mozzarella cheese. Stir well with a spatula until the cheese is melted and coats the rice grains, adding a rich flavor.
Step 11
Place a sheet of seaweed (gim) on a bamboo rolling mat. Spread the seasoned rice thinly and evenly over the seaweed, leaving about 1-2cm border at the top edge. This prevents the rice from squeezing out when rolled.
Step 12
Arrange the prepared fillings (egg, Spam, chicken, carrots) neatly on top of the rice. Using the bamboo mat, roll the kimbap tightly. Gently press and shape as you remove the mat.
Step 13
For the aged kimchi kimbap, place half a sheet of seaweed on the mat and spread the rice. Layer the cooked fillings, then add the aged kimchi. Roll tightly, incorporating the kimchi for a refreshing contrast.
Step 14
When adding the aged kimchi, lightly pat it with your hands to remove excess moisture before placing it on the rice. Too much moisture can make the kimbap soggy.
Step 15
Roll the aged kimchi kimbap just as you did the other one, using half a sheet of seaweed and layering the ingredients. The tangy kimchi will complement the rice beautifully.
Step 16
Brush the outside of the rolled kimbap lightly with olive oil for a glossy finish. Dip the tip of your knife in olive oil before slicing. This prevents the rice from sticking to the blade, ensuring clean cuts.
Step 17
Sprinkle toasted sesame seeds over the sliced kimbap for an extra touch of flavor and visual appeal. (Optional)
