Fragrant Spring Wild Leek Kimbap
Fragrant Spring Wild Leek Kimbap
How to Make Aromatic Wild Leek Kimbap with Spring Delicacies
Thinking about what to make with wild leeks this spring, I suddenly craved kimbap! So, I made this Wild Leek Kimbap. It’s a fragrant kimbap perfect for enjoying the spring season. Packed with vegetables, the crunchy texture is incredibly satisfying. This recipe makes 2 rolls.
Kimbap Ingredients- 2 sheets Gim (seaweed for kimbap)
- 2 bowls of cooked rice (approx. 400g)
- 70g fresh wild leeks (N. Korean leek)
- 2 eggs
- 1 cucumber
- 2 strips pickled radish (danmuji)
- 2 sticks imitation crab meat
- 8 perilla leaves
- Cooking oil, for cooking
- 1 Tbsp sesame oil
- A pinch of sesame seeds
Rice Seasoning- 1/2 tsp salt
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Egg Seasoning- 2 pinches salt
- 1/2 tsp sugar
Cucumber Brining- 1/2 tsp salt
Wild Leek Dressing- 1/2 Tbsp minced garlic
- 1/2 Tbsp plum extract (maesil-cheong)
- 2 Tbsp soy sauce
- 1 Tbsp oligosaccharide
- 1/2 Tbsp sesame oil
- 1/2 tsp red pepper flakes (gochugaru)
- 1/2 Tbsp anchovy sauce (myeolchi-aekjeot)
- A little finely chopped Cheongyang chili pepper
- 1/2 tsp salt
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Egg Seasoning- 2 pinches salt
- 1/2 tsp sugar
Cucumber Brining- 1/2 tsp salt
Wild Leek Dressing- 1/2 Tbsp minced garlic
- 1/2 Tbsp plum extract (maesil-cheong)
- 2 Tbsp soy sauce
- 1 Tbsp oligosaccharide
- 1/2 Tbsp sesame oil
- 1/2 tsp red pepper flakes (gochugaru)
- 1/2 Tbsp anchovy sauce (myeolchi-aekjeot)
- A little finely chopped Cheongyang chili pepper
- 1/2 tsp salt
Wild Leek Dressing- 1/2 Tbsp minced garlic
- 1/2 Tbsp plum extract (maesil-cheong)
- 2 Tbsp soy sauce
- 1 Tbsp oligosaccharide
- 1/2 Tbsp sesame oil
- 1/2 tsp red pepper flakes (gochugaru)
- 1/2 Tbsp anchovy sauce (myeolchi-aekjeot)
- A little finely chopped Cheongyang chili pepper
Cooking Instructions
Step 1
First, prepare the fragrant wild leeks for your kimbap! Rinse the wild leeks thoroughly in water multiple times to remove any dirt or debris. Pay special attention to the root area and gently scrape off any stubborn dirt or clumps with the tip of a knife. This meticulous cleaning ensures a pure, fresh flavor.
Step 2
After cleaning, soak the wild leeks in cool water with a splash of vinegar for about 5 minutes. Then, drain them well using a sieve, ensuring all excess water is removed. This step helps to preserve their crispness and fresh aroma.
Step 3
Gently press the root part of the leeks with the back of a knife to lightly mash them. Avoid over-mashing; a gentle press will help release their flavor into the kimbap filling.
Step 4
Roughly chop the leeks into bite-sized pieces, about 2-3 cm long. Cutting them too small might diminish the enjoyable texture.
Step 5
Cut the cucumber into manageable lengths for rolling. Use a peeler to remove the skin in strips, then slice it into thin matchsticks (about 0.5 cm thick). Sprinkle the julienned cucumber with 1/2 tsp of salt and let it sit for 15 minutes to draw out excess moisture. You can toss it once or twice during this time.
Step 6
In a bowl, crack the two eggs. Add 2 pinches of salt and 1/2 tsp of sugar. Whisk the eggs gently until well combined, ensuring the sugar is dissolved. Adding a touch of sugar makes the egg omelet tender and flavorful.
Step 7
Heat a non-stick pan over medium-low heat with a thin layer of cooking oil. Pour the egg mixture evenly into the pan. Tilt the pan to create a thin, even omelet. As the edges start to set, carefully flip the omelet and cook the other side for just a short while. Overcooking can make it tough.
Step 8
Once the egg omelet is cooked, let it cool slightly. Then, roll it up tightly and slice it into thin strips, similar to how you’d cut julienned vegetables. Thin strips are easier to roll into kimbap without it breaking.
Step 9
Lightly pan-fry the imitation crab sticks with a little oil until slightly golden for enhanced flavor, or use them as they are. Cut them into lengths suitable for kimbap.
Step 10
Squeeze out the excess water from the brined cucumber. Have the pickled radish strips ready. Now, prepare the wild leek dressing: in a bowl, combine 1/2 Tbsp minced garlic, 1/2 Tbsp plum extract, 2 Tbsp soy sauce, 1 Tbsp oligosaccharide, 1/2 Tbsp sesame oil, 1/2 tsp red pepper flakes, 1/2 Tbsp anchovy sauce, and a small amount of finely chopped Cheongyang chili pepper. Mix well. Add this dressing to the prepared wild leeks and gently toss to combine. Your flavorful wild leek filling is ready!
Step 11
To the warm cooked rice (2 bowls), add 1/2 tsp salt, 1 Tbsp sesame oil, and 1 Tbsp sesame seeds. Gently mix with a rice paddle, being careful not to mash the rice grains. Seasoning the rice while it’s warm helps the flavors meld beautifully.
Step 12
For cleaner kimbap rolling and easier cleanup, line your bamboo rolling mat with plastic wrap. This prevents rice from sticking to the mat and makes washing up much simpler and more hygienic.
Step 13
Place a sheet of seaweed, rough side up, on the plastic-wrapped mat. Spread a thin, even layer of seasoned rice over the seaweed, leaving a small border at the top edge. Arrange 4 perilla leaves on top of the rice, followed by a generous amount of the dressed wild leeks. The perilla leaves add a refreshing contrast and enhance the overall aroma.
Step 14
Now, arrange the remaining prepared ingredients neatly over the wild leeks. Since we’re making only 2 rolls, divide all ingredients in half and place them on the seaweed. Layer the cucumber, pickled radish, egg strips, and imitation crab sticks evenly.
Step 15
Begin rolling the kimbap tightly from the edge closest to you, using the bamboo mat to guide and shape it. Apply gentle pressure with your fingertips to ensure the roll is firm and the fillings stay in place. To seal the kimbap, moisten the top edge of the seaweed slightly with water or a grain of rice and press firmly to secure the roll.
Step 16
Once both kimbap rolls are complete, brush the tops with sesame oil for a glossy finish and sprinkle with sesame seeds. Slice the kimbap into bite-sized pieces (about 2 cm thick) using a sharp knife, wiping the knife clean between cuts if needed. Your delicious and fragrant Wild Leek Kimbap is ready to be enjoyed!
