Hearty Vegetable Kimbap & Special Crab Stick Salad Kimbap
Two Delights: Crisp Vegetable Kimbap and Creamy Crab Stick Salad Kimbap
Enjoy the universally loved, simple Vegetable Kimbap, and also try the unique Crab Stick Salad Kimbap for a different flavor experience. This recipe will guide you through creating both delicious rolls with detailed, easy-to-follow steps.
Ingredients for Vegetable Kimbap & Crab Stick Salad Kimbap
- 2 cucumbers
- 2 carrots
- 10 strips of ham (thick kimbap-style)
- 10 strips of imitation crab sticks
- 4 sheets of flat fish cake (eomuk)
- 1 pack of pickled radish (danmuji)
- 5 eggs
Braised Fish Cake Seasoning
- 2 Tbsp soy sauce
- 2 Tbsp mirin (rice wine)
- 1 Tbsp plum extract
- 1 Tbsp sugar
- 1 Tbsp water
Crab Stick Salad Ingredients
- 145g imitation crab sticks (1 pack)
- 2 Tbsp whole grain mustard
- 1 Tbsp yellow mustard
- 1/2 Tbsp lemon juice
- 1/2 Tbsp sugar
- 4 lettuce leaves
- 6 perilla leaves
- 2 Tbsp soy sauce
- 2 Tbsp mirin (rice wine)
- 1 Tbsp plum extract
- 1 Tbsp sugar
- 1 Tbsp water
Crab Stick Salad Ingredients
- 145g imitation crab sticks (1 pack)
- 2 Tbsp whole grain mustard
- 1 Tbsp yellow mustard
- 1/2 Tbsp lemon juice
- 1/2 Tbsp sugar
- 4 lettuce leaves
- 6 perilla leaves
Cooking Instructions
Step 1
This recipe is based on making 5 rolls of Vegetable Kimbap and 5 rolls of Crab Stick Salad Kimbap. Feel free to adjust the quantities to your preference.
Step 2
Wash the cucumbers thoroughly under running water. Trim off the ends, then cut each cucumber in half lengthwise. Slice each half lengthwise again into thirds, creating long, thin strips suitable for kimbap.
Step 3
Carefully scoop out and remove the seedy core from the center of the cucumber strips. This step helps to prevent the kimbap from becoming watery.
Step 4
Place the prepared cucumber strips on a tray and sprinkle lightly with salt. Let them sit and salt for about 15 minutes while you prepare the other ingredients. After salting, gently squeeze out any excess water from the cucumbers by hand.
Step 5
Heat a lightly oiled frying pan over medium-low heat. Add the squeezed cucumber strips to the pan and
Step 6
quickly stir-fry them, turning them occasionally, just until they soften slightly. Avoid overcooking, as they can become mushy.
Step 7
Peel the carrots after washing them thoroughly. Then, julienne them into thin strips that are easy to roll into kimbap.
Step 8
Heat a lightly oiled frying pan over medium heat. Add the julienned carrots and stir-fry until they are slightly softened but still retain a slight crunch. Do not add salt during this step.
Step 9
Crack the eggs into a bowl and whisk them well, breaking up any stringy bits. You can add a pinch of salt to enhance the flavor of the eggs.
Step 10
Lightly oil a non-stick pan over low heat. Pour in a thin layer of the whisked egg and cook until set, forming a thin omelet. Once cooled, roll up the omelet tightly and slice it into thin strips for the kimbap filling. This adds a lovely texture and color.
Step 11
Cut the ham strips to the length of your kimbap rolls. Lightly oil a frying pan over medium heat and pan-fry the ham strips until they are golden brown on both sides, enhancing their flavor.
Step 12
Similarly, pan-fry the imitation crab sticks until they are lightly golden brown on both sides. This step helps to remove any raw smell and adds a pleasant savory note.
Step 13
In a small pot or cup, combine all the ingredients for the braised fish cake seasoning: 2 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp plum extract, 1 Tbsp sugar, and 1 Tbsp water. Stir well to mix.
Step 14
Cut each of the 4 flat fish cake sheets into 5 strips, yielding 20 strips in total. You can braise all 20 strips to serve as a side dish or use about 10 strips for the kimbap, adjusting as needed.
Step 15
Bring the prepared seasoning mixture to a simmer in a small pan over medium heat. Add the cut fish cakes and let them simmer until they have absorbed most of the liquid and are tender. You can continue simmering until they reach your desired consistency.
Step 16
All the ingredients for the basic Vegetable Kimbap are now ready! You’re all set to create delicious and visually appealing kimbap rolls.
Step 17
For the Crab Stick Salad Kimbap, unwrap the imitation crab sticks and shred them finely along the grain. Shredding them evenly ensures they mix well with the dressing.
Step 18
In a small bowl, combine 2 Tbsp whole grain mustard, 1 Tbsp yellow mustard, 1/2 Tbsp lemon juice, and 1/2 Tbsp sugar. Mix well to create a creamy and tangy dressing for the crab stick salad. This zesty combination is key to the flavor.
Step 19
Pour the prepared dressing over the shredded imitation crab sticks.
Step 20
Gently mix the crab sticks and dressing until everything is well combined. This creates a moist and flavorful filling for your Crab Stick Salad Kimbap.
Step 21
Season the freshly cooked rice with 1 Tbsp sesame oil and a pinch of salt. Gently mix the rice with a spatula until evenly combined. Ensure the rice is cooked to a slightly firm, fluffy texture. (Note: I used about 2.5 cups of cooked rice for 5 kimbap rolls, but you can adjust the amount based on your preference.)
Step 22
Lay a sheet of roasted seaweed (gim) on a bamboo rolling mat. Spread a thin, even layer of the seasoned rice over about two-thirds of the seaweed. Arrange your prepared kimbap fillings (sautéed cucumber, carrots, egg omelet strips, ham, pickled radish, braised fish cake) neatly on top of the rice. Using the bamboo mat, roll the kimbap tightly from the bottom up. This completes your delicious Vegetable Kimbap!
Step 23
Your carefully made Vegetable Kimbap is now complete. The colorful ingredients create a beautiful and delicious roll!
Step 24
Now, let’s make the Crab Stick Salad Kimbap! Place a sheet of seaweed on the bamboo mat and spread a thin layer of seasoned rice. Then, layer two perilla leaves or lettuce leaves on top of the rice. These leaves act as a barrier, preventing the dressing from the crab salad from making the seaweed soggy.
Step 25
Arrange the crab stick salad filling (mixed crab sticks) and other kimbap ingredients (pickled radish, sautéed cucumber, carrots, egg omelet strips, sautéed ham, braised fish cake) over the perilla leaves. Roll tightly using the bamboo mat. This creates your special Crab Stick Salad Kimbap.
Step 26
You can substitute the perilla leaves with two crisp lettuce leaves if you prefer. This will offer a refreshing taste different from the perilla.
Step 27
Layer the crab stick salad and other kimbap fillings over the lettuce leaves. Roll tightly using the bamboo mat. This method results in a Crab Stick Salad Kimbap where the freshness of the lettuce complements the rich flavor of the crab salad.
Step 28
Your Crab Stick Salad Kimbap is beautifully finished, offering a burst of flavor in every bite! It’s perfect for special occasions or picnics.
Step 29
These homemade kimbap rolls are wonderfully complemented by a refreshing bowl of cold noodles (naengmyeon) or a crisp salad. Make your meals special with these delightful, homemade kimbap rolls!
