Chewy and Flavorful Seaweed Salad Kimbap
Chewy and Flavorful Seaweed Salad Kimbap
Crafting a Delicious Kimbap with Nutrient-Rich Hijiki Seaweed
Discover a delightful twist on classic kimbap by incorporating hijiki seaweed, typically enjoyed in salads. This recipe transforms this healthy ingredient into a flavorful kimbap filling, offering a unique texture and oceanic taste that complements the other vibrant ingredients. It’s a surprisingly delicious way to enjoy hijiki!
Kimbap Ingredients- 3 sheets of dried seaweed for kimbap (gim)
- 2 bowls of cooked rice (approx. 400g)
- 4 large eggs
- 1 bag of prepared hijiki seaweed (approx. 200g)
- 3 sticks of imitation crab (surimi)
- 3 strips of pickled radish (danmuji)
- 1 handful of spinach (approx. 100g)
- 2/3 medium carrot (approx. 70g)
- Vegetable oil, for cooking
Rice Seasoning & Others- Salt, to taste
- Sesame oil, 1.5 Tbsp (1 Tbsp for rice, 0.5 Tbsp for finishing)
- Toasted sesame seeds, for garnish
- Salt, to taste
- Sesame oil, 1.5 Tbsp (1 Tbsp for rice, 0.5 Tbsp for finishing)
- Toasted sesame seeds, for garnish
Cooking Instructions
Step 1
Start by preparing the rice for your kimbap. In a bowl, combine 2 bowls of warm cooked rice with a pinch of salt and 1 tablespoon of sesame oil. Gently mix to distribute the seasoning evenly, being careful not to mash the rice grains. Let it cool down to a manageable temperature for rolling.
Step 2
Drain the hijiki seaweed thoroughly using a sieve. Rinse it well under cold water and ensure any excess moisture is removed. Excess water can make your kimbap soggy, so this step is crucial for a good texture.
Step 3
Prepare the imitation crab sticks by cutting them lengthwise into three equal strips, enough for three kimbap rolls. Aim for uniform pieces for an appealing presentation inside the kimbap.
Step 4
In a separate bowl, whisk the 4 eggs with a pinch of salt. Lightly oil a non-stick pan and heat it over low heat. Pour the egg mixture to create thin omelets (3 in total). Once cooked and cooled, slice them into thin strips, about 0.5 cm wide.
Step 5
Peel and julienne the carrot into thin strips (about 0.3 cm thick). Heat a little vegetable oil in a pan over medium-low heat. Add the carrots and a pinch of salt, and sauté for about 2-3 minutes until they are slightly tender but still retain a bit of crunch. Avoid overcooking.
Step 6
If your pickled radish (danmuji) is not already julienned, cut it into thin strips. Pat the strips dry with paper towels to remove any excess brine. This prevents the kimbap from becoming too wet and helps it hold its shape.
Step 7
Lay a sheet of kimbap seaweed (gim) on a bamboo rolling mat, shiny side down. Spread a thin, even layer of the seasoned rice over the seaweed, leaving a small border at the top edge. Arrange your fillings horizontally across the rice: hijiki seaweed, egg strips, imitation crab, sautéed carrots, and pickled radish. For extra freshness, you can also add blanched and squeezed spinach. Be careful not to overfill, as this makes rolling difficult. Starting from the bottom edge closest to you, tightly roll the kimbap, using the mat to help shape and compress it. Gently press the seam to seal.
Step 8
Once rolled, brush the outside of the kimbap with the remaining 0.5 tablespoon of sesame oil for a glossy finish and added aroma. Sprinkle with toasted sesame seeds for extra flavor and visual appeal.
Step 9
Slice the kimbap into bite-sized pieces, about 1.5 to 2 cm thick, using a sharp knife. Arrange them on a serving plate and enjoy your delicious and healthy Hijiki Seaweed Kimbap with its wonderfully chewy texture!
