Hearty Whole Egg Roll Kimbap Recipe
Whole Egg Roll Kimbap: Featuring a Complete Egg Omelet Inside!
Tired of ordinary kimbap? Let’s make a special ‘Egg Roll Kimbap’ using a fresh and savory whole egg omelet as the star filling. It looks beautiful and tastes even better, making it perfect for a delightful snack, a light meal, or a special occasion treat.
Main Ingredients
- 3 large eggs
- 2 sheets of kimbap seaweed (gim)
- 1 fistful of cooked rice (approx. 1 serving)
Cooking Instructions
Step 1
First, prepare the ingredients for your kimbap filling. Approximately 3 eggs are needed to create an omelet of a suitable size for one kimbap roll. Feel free to use any vegetables you have on hand to enhance the flavor and color. Finely minced carrots, onions, green onions, and king oyster mushrooms add wonderful depth.
Step 2
Let the cooked rice cool slightly before preparing it for kimbap. If the rice is too hot, it can tear the seaweed. If it’s too cold, it might not stick together well. Slightly warm rice is ideal for rolling.
Step 3
Mince the vegetables for the egg omelet very finely. If the pieces are too large, the omelet might break when you roll it, or it won’t form a neat cylinder. Combine the minced vegetables with the 3 eggs in a bowl. Add a pinch of salt for seasoning and whisk vigorously with a fork or whisk until the yolks and whites are well incorporated. Whisking until slightly frothy will result in a softer omelet.
Step 4
Heat a non-stick pan over medium-low heat. Lightly grease the pan and wipe it with a paper towel to create a thin, even coating. Pour a thin layer of the egg mixture into the pan. Avoid pouring too much at once, as a thick omelet can be difficult to roll into kimbap.
Step 5
As the egg mixture begins to set, start rolling it gently from one end. Once rolled, push the omelet towards the edge of the pan. Pour a little more egg mixture into the empty space, allowing it to connect with the existing roll, and continue rolling. Repeat this process until you have a thick and beautiful egg omelet. Using two spatulas can make the rolling process much easier.
Step 6
Once the egg omelet is fully cooked, place it on a kimbap rolling mat (gimbal) lined with a sheet of kimbap seaweed (gim), with the rough side facing up. Spread the cooled rice thinly and evenly over the seaweed, leaving a small border at the top edge. Be careful not to spread the rice too thickly, or the kimbap might burst when rolled.
Step 7
Place the entire whole egg omelet onto the prepared rice. Using the rolling mat, carefully and firmly roll the kimbap. Press gently to ensure the seaweed adheres to the rice and creates a compact roll. Roll it up just as you would regular kimbap.
Step 8
Before slicing, brush the outside of the kimbap with a little sesame oil for a glossy finish and enhanced flavor. Slice the kimbap into your desired thickness. To ensure clean cuts, you can dampen your knife with water or coat it with a bit of sesame oil to prevent the rice from sticking.
Step 9
And there you have it – your delicious Whole Egg Roll Kimbap is ready! While rolling the omelet might seem a bit tricky at first, the result is an exceptionally special and flavorful kimbap. Each bite offers a delightful harmony of the soft egg and perfectly cooked rice.
Step 10
This Whole Egg Roll Kimbap is truly captivating! Once you taste it, you’ll keep craving it, which is why I wanted to share this recipe. I’m off to make another batch right away! I encourage you to give it a try too.
Step 11
Tips for enjoying your Whole Egg Roll Kimbap: Serve it with wasabi soy sauce or some spicy kimchi for an even richer flavor experience. You can also sprinkle sesame seeds on top for garnish, according to your preference.
