Colorful Square Kimbap
Colorful Square Kimbap
Beautiful 4-Color Square Kimbap Made with ‘Gawaji No. 1’ Rice
This is a uniquely shaped square kimbap made with our own ‘Gyeonggi Rice Gawaji No. 1,’ known for its chewy texture and delicious taste. The vibrant colors from the four different fillings make it a feast for the eyes and the palate. Perfect for picnics or as a special snack!
Main Ingredients- Cooked ‘Gyeonggi Rice Gawaji No. 1’ Rice 240g
- Kimbap Seaweed Sheets 2.5 sheets
- Cucumber 1/2
- Carrot 1/2
- Dried Shiitake Mushrooms 100g
- Eggs 2
- Pickled Radish (Danmuji) 50g
Cooking Instructions
Step 1
First, prepare the rice, which is key to delicious kimbap. For ‘Gyeonggi Rice Gawaji No. 1,’ it’s best to use slightly less water when cooking to achieve a fluffy, non-sticky texture perfect for kimbap. Measure out approximately 240g of cooked rice. (You can also season the hot, freshly cooked rice with 1/2 tsp of salt for extra flavor.)
Step 2
Now, let’s make the colorful egg omelet that will add visual appeal to your kimbap. In a bowl, crack the 2 eggs. Add 1/2 tsp of salt and a pinch of black pepper, then whisk well. Whisking vigorously with chopsticks will incorporate air, resulting in a softer omelet.
Step 3
Heat a non-stick pan over low heat. Lightly grease the pan with oil, then wipe it with a paper towel to create a thin, even layer. This method ensures a less oily, more delicate omelet. Pour the whisked egg mixture thinly into the pan, cooking until you have a thick omelet. Let it cool slightly, then slice it lengthwise to create square cross-sections that fit the kimbap dimensions.
Step 4
Soak the shiitake mushrooms to enhance their flavor. Place the dried shiitake mushrooms in lukewarm water for about 10 minutes until they become soft and pliable. Be careful not to soak them for too long, as they can become mushy.
Step 5
Prepare the vegetables. Use a peeler to remove the skin of the cucumber, then slice it lengthwise and remove the seeds. Finely julienne the carrot and pickled radish to match the length of the kimbap. Squeeze out any excess water from the soaked shiitake mushrooms.
Step 6
It’s time to add umami to the shiitake mushrooms. Squeeze out the excess water, then stir-fry them in a pan with 1 Tbsp of soy sauce and 1/3 Tbsp of sugar. Cook quickly until the sauce is evenly absorbed. Set aside.
Step 7
Remove moisture from the julienned cucumber and carrot to maintain their crispness. Place the julienned cucumber and carrot in separate zip-top bags, add 1 tsp of salt to each, and gently knead through the bag for about 10 minutes. This process draws out excess moisture, making the vegetables crunchier.
Step 8
Squeeze out the excess water from the salted cucumber and carrot with your hands. It’s crucial to remove as much liquid as possible to prevent the kimbap from becoming soggy.
Step 9
Squeeze the pickled radish dry and then finely chop it. Finely chop the squeezed cucumber and carrot, as well as the stir-fried shiitake mushrooms. Chopping all the fillings finely will help the kimbap hold its shape without breaking when rolled.
Step 10
Now, let’s add flavor and color to the rice. Divide the prepared rice (240g) into four portions (about 60g each) and place them in separate bowls. Add 1 Tbsp each of the chopped cucumber, carrot, shiitake mushrooms, and pickled radish to each bowl, and mix well. You’ll have four distinct colored rice mixtures: cucumber rice, carrot rice, shiitake rice, and pickled radish rice.
Step 11
Prepare to roll the kimbap. Lay one sheet of kimbap seaweed flat, then place another half-sheet overlapping it. Lightly moisten the edge of the seaweed with rice grains and press firmly to seal. This prevents the kimbap from unrolling during rolling. (Ensure the rough side of the seaweed faces upwards.)
Step 12
Spread the four colored rice mixtures evenly over the seaweed. It’s important to spread the rice thinly without clumping. Once the rice is spread, use a kimbap mat to tightly roll the kimbap. Roll firmly to the end to ensure the kimbap doesn’t unravel.
Step 13
We will now cut the kimbap into bite-sized pieces. First, use the kimbap mat to cut the rolled kimbap into four equal sections lengthwise. This makes it easier to shape the square kimbap.
Step 14
The key to square kimbap! Place two of the quartered kimbap rolls onto a sheet of seaweed, with the cut side (rice) facing upwards. Place the square-shaped egg omelet into the groove between the two kimbap rolls. Then, place the remaining two quartered kimbap rolls on top of the egg omelet, covering it.
Step 15
Now, use the kimbap mat to wrap the entire bundle and gently press with your hands to form a firm, square shape, like creating a small box. Once the shape is set, use a kimbap knife or a clean knife lightly dampened with water to slice the kimbap into bite-sized pieces. Your colorful and beautiful square kimbap is ready!
