Homemade Delicious Kimbap Recipe
Homemade Delicious Kimbap Recipe
Create Delicious Homemade Kimbap: A Detailed Recipe for Beginners
When you’re short on side dishes or craving a hearty yet simple meal, kimbap filled with a variety of colorful ingredients is the perfect solution! Homemade kimbap always tastes more special and delicious than store-bought. Let’s make some incredibly tasty kimbap with this easy-to-follow guide.
Kimbap Ingredients (Makes 10 Rolls)- 7 bowls of rice
- 10 sheets of kimbap seaweed (gim)
- 10 sticks of kimbap ham
- 5 crab sticks (cut in half lengthwise)
- 5 eggs
- 1 carrot (julienned)
- 1 cucumber (julienned)
- 10 pieces of pickled radish for kimbap
- Braised burdock root strips (pre-made or homemade)
Seasoning and Other Ingredients- Sesame oil (for rice seasoning)
- Salt (for seasoning)
- Pepper (for seasoning)
- Cooking oil (for sautéing)
- Toasted sesame seeds (for garnish, optional)
- Sesame oil (for rice seasoning)
- Salt (for seasoning)
- Pepper (for seasoning)
- Cooking oil (for sautéing)
- Toasted sesame seeds (for garnish, optional)
Cooking Instructions
Step 1
First, prepare the vegetable ingredients for your kimbap. Wash and peel the carrot, then julienne it into thin strips.
Step 2
Remove the packaging from the crab sticks and cut them in half lengthwise to match the length of the kimbap roll. The kimbap ham is ready to use as is.
Step 3
Crack the eggs into a bowl, remove the chalaza (stringy bits), and whisk them with a pinch of salt. Lightly salting the egg mixture will make the omelet strips tastier.
Step 4
Lightly grease a non-stick pan over low heat. Pour in the beaten egg mixture thinly and cook until golden brown on both sides, creating thin omelet strips. Avoid making them too thick, as this can make rolling the kimbap difficult.
Step 5
Once the egg omelets have cooled slightly, roll them up tightly and slice them into thin strips. Slice them to a moderate thickness to prevent them from breaking apart.
Step 6
Sauté the ham and crab sticks separately in a pan with a little cooking oil over low heat until lightly browned. Since ham and crab sticks can release their own oils, it’s best to cook them gently over low heat rather than high. Season lightly with salt and pepper during cooking for added flavor.
Step 7
It’s best to stir-fry the julienned carrots quickly over high heat. Add a little cooking oil to the pan, then add the carrots and stir-fry just until they soften slightly. Remember to season with salt and pepper. Be careful not to overcook them, as they can become too mushy.
Step 8
For the braised burdock root strips, you can use pre-made ones you have as side dishes. Store-bought braised burdock root is also a convenient option. Ensure it’s not overly seasoned.
Step 9
Use the store-bought pickled radish as is. Julienne the cucumber to match the length of the other ingredients. Arrange the sliced cucumber and pickled radish neatly on a plate so they are ready to be added to the kimbap when rolling.
Step 10
Transfer the warm cooked rice to a large bowl and let it cool slightly. If the rice is too hot, it can tear the seaweed. Once the rice is at a comfortable temperature, mix in sesame oil, salt, and pepper until well combined. Lightly season the rice, as this base flavor is crucial for the overall taste of the kimbap.
Step 11
Place a sheet of kimbap seaweed (gim) on a bamboo rolling mat, shiny side down. Spread the seasoned rice thinly and evenly over the seaweed, leaving about a 1-2 cm border at the top edge without rice. This border helps seal the roll.
Step 12
Arrange the prepared ingredients—julienned carrots, egg strips, ham, crab sticks, pickled radish, cucumber, and burdock root—in a line down the center of the rice. Don’t overfill the roll, as it can cause the kimbap to burst open when rolled.
Step 13
Using the bamboo mat, or your hands, firmly roll the kimbap from the bottom edge upwards. Lightly moisten the top edge of the seaweed with water or a few grains of rice to help seal the roll. Rolling it tightly ensures it holds its shape when sliced.
Step 14
Brush the outside of the rolled kimbap with a little sesame oil for a glossy finish. Gently press the ends to seal them. Slice the kimbap into bite-sized pieces (about 1.5-2 cm thick) to serve. For clean cuts, lightly coat your knife with sesame oil before slicing.
