Chewy Mentaiko Cucumber Egg Kimbap
Chewy Mentaiko Cucumber Egg Kimbap
Try these 3 ingredients for a surprisingly delicious and satisfying Mentaiko Kimbap!
We’ve added Mentaiko (spicy cod roe) and fresh cucumber to our kimbap! Mentaiko and cucumber are a classic pairing, so they feel right at home in kimbap. This Mentaiko, Cucumber, and Egg Kimbap is not only delicious but also beautifully presented. Why not make it your weekend special? It’s a delightful combination that’s sure to impress!
Kimbap Ingredients- 1 cucumber
- 4 portions of mentaiko (spicy cod roe)
- 6 eggs
- 4 sheets of seaweed (gim)
Rice Seasoning- 2 bowls of cooked rice
- 1/3 tsp salt
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 2 bowls of cooked rice
- 1/3 tsp salt
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, wash the cucumber thoroughly under running water. To prepare it for kimbap, it’s a good idea to trim off the tough ends where bitterness can sometimes be found.
Step 2
Finely julienne the cucumber. In a bowl, toss the julienned cucumber with 1/2 tsp of salt and let it sit for about 10 minutes to draw out moisture. After salting, squeeze out as much water as possible by hand. This step is crucial to prevent the kimbap from becoming soggy.
Step 3
In a separate bowl, combine 2 bowls of warm cooked rice with 1/3 tsp of salt, 1 Tbsp of toasted sesame seeds, and 1 Tbsp of sesame oil. Gently mix everything together with a spatula. It’s best to let the rice cool slightly before seasoning, as very hot rice can make the seaweed wrapper damp.
Step 4
Place half a sheet of seaweed (gim) on your rolling mat. Spread about 1 Tbsp of the seasoned rice thinly over the seaweed. Arrange the squeezed cucumber strips evenly on top of the rice. Then, place half a portion of mentaiko in the center. Carefully and firmly roll up the kimbap. Be sure not to roll too tightly, as this can cause the seaweed to tear.
Step 5
In a bowl, crack 6 eggs. Add about 4-5 pinches of salt and 1 tsp of sesame oil. Whisk everything together thoroughly until well combined. This mixture will be used to create a soft and flavorful egg omelet.
Step 6
Heat a non-stick pan over low heat. Lightly grease the pan and wipe off any excess oil with a paper towel to create a thin, non-stick coating. Pour about one ladleful of the egg mixture into the pan. Gently place a rolled kimbap onto the egg, and carefully roll the kimbap within the pan so that the egg wraps around it, forming an omelet layer. Cook slowly over low heat to prevent the egg from burning.
Step 7
Once the kimbap is cooked and the egg is set, remove it from the pan and let it cool slightly. Slice the kimbap into bite-sized pieces. While delicious on its own, dipping it into creamy mayonnaise adds another layer of flavor, complementing the salty mentaiko, fresh cucumber, and rich egg.
