Colorful & Nutritious Vegetable Egg Kimbap Recipe
Colorful & Nutritious Vegetable Egg Kimbap Recipe
Vegetable Egg Kimbap: The Perfect Blend of Health and Taste
Introducing a recipe for Vegetable Egg Kimbap that’s perfect for those on a diet, captivating you with its beautiful colors and delightful taste. This recipe offers a visually stunning and delicious experience, making it a fantastic meal option.
Main Ingredients- 5 bowls of cooked rice
- 5 sheets of kimbap seaweed (nori)
- 1 cucumber
- 200g julienned carrots
- 5 strips of pickled radish (danmuji) (Refer to recipe @7035584)
- 5 fresh eggs
Cooking Instructions
Step 1
Wash the cucumber thoroughly. Slice it in half and remove the seeds. Then, cut it into manageable pieces (about 0.5cm thick) for rolling into kimbap. Cutting them too thick can make rolling difficult.
Step 2
Sprinkle the sliced cucumber with about 1/2 Tbsp of salt and let it sit for 15 minutes. This crucial step draws out excess moisture, ensuring a crisp texture. After salting, squeeze out as much water as possible with your hands.
Step 3
Peel and wash the carrots. Julienne them into thin strips, about 0.3cm thick. Aim for uniform thickness to balance the ingredients within the kimbap.
Step 4
Heat a lightly oiled pan over medium heat. Add the julienned carrots and stir-fry until tender. Season lightly with salt. This process brings out the natural sweetness of the carrots.
Step 5
In a bowl, crack the 5 fresh eggs and whisk them well with a pinch of salt (about 1/4 tsp). This helps to season the eggs and eliminate any eggy odor.
Step 6
In another pan, lightly grease with oil and cook the beaten eggs over low heat to make thin omelets (jidan). Be careful not to burn them, as they cook quickly on high heat. Once golden brown, let the omelets cool slightly, then slice them into strips about 0.5cm wide, suitable for kimbap filling.
Step 7
In a bowl with the 5 portions of warm cooked rice, add 2 Tbsp of sesame oil, 1 Tbsp of toasted sesame seeds, and about 1/2 tsp of salt. Gently mix with a spatula, being careful not to mash the rice grains. Letting the rice cool slightly prevents it from becoming mushy when rolling the kimbap.
Step 8
Prepare for rolling. Place a sheet of kimbap seaweed shiny-side down on a kimbap mat. If you don’t have a kimbap mat, a clean kitchen towel or parchment paper can be used.
Step 9
Spread the seasoned rice thinly and evenly over the seaweed, leaving about a 2cm border at the top edge without rice. This helps seal the kimbap. Arrange the prepared cucumber, carrots, pickled radish, and egg omelet strips neatly over the rice. For the pickled radish, you can refer to recipe @7035584 for a delicious preparation.
Step 10
Using the kimbap mat, tightly roll the kimbap. Lift the front edge of the mat to tuck the filling and roll forward, applying gentle pressure. Continue rolling until you reach the end, ensuring the kimbap is firm and well-shaped.
Step 11
Once rolled, brush the surface of the kimbap with a little sesame oil for a glossy finish and to aid in slicing. To prevent the rice from sticking, lightly coat your knife with sesame oil or dampen it with water before cutting. Slice the kimbap into bite-sized pieces.
Step 12
Finally, sprinkle some toasted sesame seeds over the sliced kimbap. Your delicious and beautiful Vegetable Egg Kimbap is ready to be enjoyed! Savor the harmonious blend of fresh ingredients.
