Abalone Three-Color Kimbap: A Taste of Jeju
Abalone Three-Color Kimbap: A Taste of Jeju
Jellyfish Kimbap, a Jeju Island Must-Try, Made Simple, Easy, and Delicious at Home
Craving kimbap, I decided to make abalone kimbap today. Years ago, on a family trip to Jeju, my daughter insisted we wait in line for abalone kimbap from a famous restaurant. Back then, I found the taste so-so, and it didn’t cross my mind to recreate it. As a huge kimbap lover, I was surprised I didn’t enjoy it more. Honestly, waiting in line for that taste was a bit disappointing, and my family’s reaction was lukewarm. That’s why I hadn’t made it since. But recently, kimbap cravings started to creep in, and I realized I didn’t have spinach! So, I thought of my frozen abalone innards and decided to make abalone kimbap, much like a Hawaiian smoothie! As expected, homemade kimbap never disappoints. Wow, it’s this delicious? I should have made it sooner! Even with just one special ingredient in the filling, the taste is superb. It feels like a boost of health is automatically infused. Enjoy this incredibly healthy and delicious abalone three-color kimbap, made simply! Stay healthy today~♡
Kimbap Ingredients- 6 cups soaked rice
- 6 cups water
- 2 Tbsp cooking wine (cheongju)
- 1 cup chopped abalone innards
- 1kg cooked rice
- 4 slices Spam
- 6 eggs
- 4 fresh abalones
- Kimbap seaweed sheets
Rice Seasoning & Others- 3 tsp cooking wine (for rice)
- 1/2 tsp salt (for rice)
- 1 tsp salt (for egg batter)
- Sesame oil (as needed)
- Olive oil (as needed)
- Butter (as needed)
- 3 tsp cooking wine (for rice)
- 1/2 tsp salt (for rice)
- 1 tsp salt (for egg batter)
- Sesame oil (as needed)
- Olive oil (as needed)
- Butter (as needed)
Cooking Instructions
Step 1
First, prepare the abalone innards by cleaning them thoroughly, then finely chop them with scissors or a knife. These chopped innards will add a wonderful depth of flavor.
Step 2
Melt butter in a wide pan (wok) over medium heat. Add the soaked rice and the chopped abalone innards, and stir-fry until the rice grains become translucent. This helps create fluffy, distinct grains of rice.
Step 3
Transfer the stir-fried rice to a rice cooker. Add water according to your usual rice-cooking ratio and cook the rice. The abalone innards will infuse the rice with a fantastic, savory flavor.
Step 4
Prepare the fresh abalones by cleaning and slicing them into bite-sized pieces. Heat a pan with a little butter and sear the abalone slices on both sides until golden brown. The rich butter flavor will complement the sweet, oceanic taste of the abalone, creating a luxurious bite.
Step 5
In a bowl, whisk the eggs, removing the chalaza (egg white strands), and season with a pinch of salt. Pour the mixture into a non-stick pan and cook to create a thick, omelet-style egg sheet. Once cooked, roll it up tightly in a kimbap mat while still warm, let it cool, and then slice it for neat presentation.
Step 6
Slice the Spam into approximately 1 cm thick pieces. Lightly oil a pan and grill the Spam slices until they are nicely browned and some of the excess fat has rendered out. The savory saltiness of the Spam pairs wonderfully with the other kimbap fillings.
Step 7
Once the rice is cooked and fluffy, season it with 3 tsp of cooking wine and 1/2 tsp of salt. You can also add a little sesame oil if desired. Gently mix the seasonings into the rice using a spatula, being careful not to mash the rice grains. This ensures each grain is perfectly seasoned.
Step 8
Lay a kimbap seaweed sheet on a bamboo rolling mat. Spread a thin, even layer of the seasoned rice over the seaweed, leaving a small border at the top. Arrange your prepared fillings—the cooked abalone, sliced egg omelet, and Spam—beautifully along the bottom edge of the rice. Tightly roll the kimbap, using the mat to shape it. Lightly moisten the top edge of the seaweed with a few grains of rice to seal the roll.
Step 9
Once the kimbap is rolled, lightly brush the outside of the seaweed with sesame oil for a glossy finish and enhanced aroma. Slice the kimbap into bite-sized pieces and arrange them attractively on a serving plate. Your delicious abalone three-color kimbap is ready to be enjoyed!
