Hearty Nude Kimbap
Hearty Nude Kimbap
A Simple Breakfast Menu or a Great Lunch Box Option: Make Delicious Nude Kimbap!
Let’s make some delicious kimbap today, perfect for a satisfying meal. This recipe offers a delightful twist on the classic Korean rice roll.
Kimbap Filling Ingredients- 6 sheets of seaweed (gim)
- 5 bowls of cooked rice
- 2 carrots (julienned and sautéed)
- 1 package of imitation crab sticks (shredded or julienned)
- 1/2 bunch of spinach (blanched, squeezed dry, and seasoned)
- 10 eggs (made into an omelet, sliced)
- 1 pack of pickled radish (danmuji, drained)
- 1 pack of seasoned burdock root (sih-pyon)
- 1 pack of ham (sliced and lightly pan-fried)
- 3 tsp salt (for seasoning rice and fillings)
- 3 tsp sesame oil (for seasoning rice and fillings)
- A pinch of toasted sesame seeds (for flavor and garnish)
Cooking Instructions
Step 1
Today, we’ll be making a special ‘Nude Kimbap,’ where the rice is on the outside. It has a unique charm compared to regular kimbap.
Step 2
First, prepare all the ingredients for the kimbap. Julienne the carrots and lightly sauté them. Blanch the spinach in boiling water, rinse in cold water, squeeze out excess moisture, and season with minced garlic, sesame oil, and salt. Whisk the eggs, cook them into a thin omelet, and slice into strips. Shred the imitation crab sticks or cut them into strips, and lightly pan-fry the ham after slicing it to fit the kimbap size. Prepare the seasoned burdock root, using store-bought or homemade. Make sure to drain the pickled radish.
Step 3
The key to kimbap is the rice. In 5 bowls of warm cooked rice, add 1 teaspoon of salt and 1 teaspoon of sesame oil, and mix well to season the rice. Place a sheet of seaweed (gim) on a bamboo rolling mat, with the rough side facing up. Spread about two-thirds of the prepared rice thinly and evenly over the seaweed. Since the rice is on the outside in nude kimbap, be careful not to spread the rice too thickly, and press the rice grains firmly so they don’t scatter.
Step 4
Now, flip the seaweed with the rice spread on it. Place it so the smooth, empty seaweed side faces up, and the rice-covered side faces down. Arrange the various prepared filling ingredients neatly along the front edge of the seaweed (the side closest to you). Be mindful not to overfill, as this can cause the kimbap to burst; use an appropriate amount of filling. Then, just like making regular kimbap, use the bamboo mat to tightly roll the ingredients from the inside, pressing firmly to create a compact roll. You can use a few mashed rice grains along the edge of the seaweed to act as ‘glue’ to help seal the roll.
Step 5
Once the kimbap is rolled, you’ll have a delicious-looking nude kimbap with the rice on the outside. The vibrant colors of the fillings will be visible, making it visually appealing.
Step 6
Slice the finished nude kimbap into bite-sized pieces and arrange them on a plate. You can enjoy a different kind of deliciousness compared to regular kimbap with the seaweed on the outside. It’s perfect for a children’s snack, a simple breakfast, or a substantial lunch box.
