Simple Egg Roll Kimbap
Simple Egg Roll Kimbap
Easy Egg Kimbap & A Perfect Match with Chili Sauce!
My kids have recently fallen in love with the addictive flavor of kimbap and chili sauce, constantly asking for more! Since making the same kimbap every time can get a bit monotonous, I decided to try something different this time. Remember, there are no strict rules in cooking, so don’t be afraid to experiment! #EggKimbap #ChiliSauce #HomeCooking
Main Ingredients- 3 eggs
- 5 sheets seasoned roasted seaweed
- A pinch of salt
- 2 bowls of warm rice
Cooking Instructions
Step 1
Let’s start by making the star of this kimbap: a tender egg roll. Whisk the eggs in a wide pan, season lightly with salt, and cook over low heat, gently rolling it as it sets to create a cylindrical shape. For extra flavor and visual appeal, you can add finely chopped vegetables inside. Today, I kept it simple with just salt seasoning.
Step 2
I ran out of regular kimbap seaweed sheets, so I’m using seasoned roasted seaweed sheets for extra flavor. We’ll be making kimbap slightly larger than ‘kkoma’ (mini) kimbap. Cut each seaweed sheet in half to create half-sheets.
Step 3
Now, spread a thin, even layer of warm rice onto the seaweed sheet. Place the rolled egg omelet on top and carefully roll it up tightly, ensuring the seaweed doesn’t tear. Press down firmly on the rolled kimbap with your hands to secure the shape and make it neat.
Step 4
Once your delicious egg roll kimbap is ready, slice it into bite-sized pieces. Serve it with a vibrant, zesty chili sauce that’s sure to whet your appetite. It’s incredibly delicious!
Step 5
Egg roll kimbap is wonderfully simple to make, making it an easy and quick dish for anyone, regardless of cooking experience. Paired with my beloved homemade chili sauce, I could easily eat 10 rolls!
Step 6
The spicy kick from the Cheongyang chili peppers beautifully complements the delicate egg and savory kimbap, creating a truly wonderful flavor. A chili sauce made with such care is bound to be delicious! I’ll share the recipe for the chili sauce another time, so stay tuned!
