Colorful Sausage Kimbap
Colorful Sausage Kimbap
Visually Appealing and Delicious! Special Technique for Rolling Beautiful Sausage Kimbap
Introducing colorful sausage kimbap that’s perfect for kids’ snacks or lunchboxes. Unlike regular kimbap, by slightly changing the order of ingredients and rolling method, you can create a much more visually appealing and tasty kimbap. I’ll share a special technique for rolling it beautifully, making it easy even for beginners!
Main Ingredients- 8 eggs
- 5 bowls of freshly cooked rice
- 1 bunch of fresh spinach
- 1.5 carrots
- 10 round sausages
- 10 sheets of kimbap seaweed (gim)
- Salted pickled radish (danmuji) to taste
Cooking Instructions
Step 1
Prepare the Kimbap Fillings
Step 2
In the warm rice, mix in half a tablespoon of salt, a generous amount of sesame seeds, and sesame oil. It’s best to mix this in advance and let it cool to lukewarm, as very hot rice can make the seaweed wrinkle. This ensures the kimbap rolls better and the rice grains remain firm.
Step 3
Briefly blanch the round sausages in boiling water for about 30 seconds. This helps remove excess oil and keeps the sausages wonderfully firm. After blanching, drain them on a sieve.
Step 4
Wash and peel the carrots, then julienne them thinly. Heat a little oil in a pan, add the julienned carrots and 4 pinches of salt, and stir-fry until the carrots are slightly softened and have a nice color. Set aside to cool.
Step 5
In a large bowl, crack 8 eggs and add 4 pinches of salt. Whisk thoroughly until well combined and slightly frothy. Whisking the eggs well will result in a softer omelet layer.
Step 6
Lightly grease a heated pan and pour in the whisked egg mixture thinly. Cook until golden brown on both sides to create omelet sheets. Make a total of 4 sheets. Cooking over low heat ensures the omelet cooks evenly without burning.
Step 7
Once the omelet sheets have cooled slightly, thinly julienne them to match the width of the kimbap. Cutting them thinly is key to achieving a beautiful shape when rolled.
Step 8
Trim the spinach by removing the tough stem ends. Discard any yellowed or wilted leaves for a cleaner appearance.
Step 9
Bring a pot of water to a boil with a little salt (about 1/2 teaspoon). Add the spinach and blanch briefly for about 30 seconds. Blanching for a short time helps maintain the spinach’s crisp texture and vibrant green color.
Step 10
Immediately rinse the blanched spinach in cold water to cool it down, then squeeze out excess water gently. Avoid squeezing too hard, as this can make the spinach mushy; leaving a little moisture is okay. Finally, season with 1 teaspoon of salt and a little sesame oil, then toss gently to combine.
Step 11
All the filling ingredients are now ready! You have a colorful array of beautiful components for your kimbap.
Step 12
Place a sheet of kimbap seaweed (gim) on a bamboo mat or clean surface. Spread a handful of the seasoned rice evenly over about two-thirds of the seaweed sheet. Be careful not to spread the rice too thickly, as this can cause the kimbap to burst.
Step 13
Layer the julienned omelet, pickled radish, stir-fried carrots, and seasoned spinach neatly over the rice. Place one whole sausage on top of the pickled radish. Here’s a crucial tip: Don’t pile the ingredients too high; spread them out on the rice instead. This allows the colors to show through attractively when rolled. Roll the kimbap tightly.
Step 14
This process yields a generous 10 rolls of visually appealing sausage kimbap!
Step 15
Your delightful, colorful sausage kimbap, loved by both children and adults, is complete! Try making it even more beautiful with this special technique!
