Kaonashi Character Kimbap
Kaonashi Character Kimbap
Children Will Love It! ★ Kaonashi Kimbap ★
Missing dust and Kaonashi’s whereabouts? With just a couple of holes in your kimbap, you can easily make a Kaonashi! This is one of the many recipes from Man-made Recipes, sharing all the recipes in the world.
Essential Ingredients- 1 bowl of cooked rice
- 1 pickled radish (danmuji)
- 1 imitation crab stick (masal)
- 2 burdock root strips (u-eong)
- 2 eggs
- 1 sheet of seaweed (gim)
Seasoning for Rice- 1/3 tsp salt
- 1 Tbsp sesame oil
- 1/3 tsp salt
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Whisk the 2 eggs thoroughly in a bowl. Heat a lightly oiled pan over medium heat. Pour in the whisked egg thinly and cook to make a delicate omelet. Ensure it’s not too thick and cooks evenly.
Step 2
Once the egg omelet is cooked and slightly cooled, roll it up tightly. You can use a kimbap mat or your hands to roll it firmly. Then, thinly slice it into approximately 0.5 cm thick pieces. These will form Kaonashi’s mouth.
Step 3
In a bowl with 1 bowl of warm cooked rice, add 1/3 tsp of salt and 1 Tbsp of sesame oil. Mix well with your hands until the seasonings are evenly distributed. Seasoning the rice while it’s warm helps the flavors meld beautifully.
Step 4
Take 1 sheet of seaweed (gim). Cut off the top 3-4 cm section and set it aside; this part won’t be used for the main roll. Now, let’s create Kaonashi’s eyes. On the remaining part of the seaweed sheet, carefully cut out two circular holes, each about 3 cm in diameter. You can use a glass or a cookie cutter for precise circles.
Step 5
Place a kimbap mat on your work surface, then cover it with plastic wrap. Lay the seaweed sheet with the cut-out holes on top of the plastic wrap. Arrange the ingredients in the following order: spread the seasoned rice thinly over the seaweed, then layer the pickled radish, imitation crab stick, burdock root, and the sliced egg omelet. Carefully roll the kimbap tightly using the mat, ensuring the fillings stay in place. Once rolled, wrap it tightly in the plastic wrap to help it hold its shape.
Step 6
Cut the rolled kimbap into two equal pieces. Now, let’s complete Kaonashi’s face! Use the reserved seaweed strip or an additional piece of seaweed to create Kaonashi’s characteristic long, rectangular face shape. Drape this seaweed piece over the kimbap, aligning it naturally around the eyeholes. This will bring your adorable Kaonashi kimbap to life! Making this kimbap together with children will be an extra fun culinary experience.
