Kimchi Flying Fish Roe Egg Roll Kimbap: Say Goodbye to Ugly Egg Rolls!
Kimchi Flying Fish Roe Egg Roll Kimbap: Say Goodbye to Ugly Egg Rolls!
Transforming Imperfect Egg Rolls into Kimbap! Making Kimchi Flying Fish Roe Egg Roll Kimbap
Try rolling kimbap with a delicious egg roll filling made from kimchi and flying fish roe, offering a spicy kick and delightful popping texture! Even if the egg roll isn’t perfectly shaped, the taste is exceptional. This recipe is also a great way to use up leftover egg rolls.
Ingredients- Glutinous brown rice (cooked with kelp and bamboo salt)
- Kimbap seaweed sheets
- 4 Eggs
- Well-fermented Napa cabbage kimchi
- 1/2 Onion
- 1/4 Carrot
- Scallions or green onions
- Flying fish roe (tobiko)
- Sake or cooking wine
- Salt
- Plum extract (maesilcheong)
- Sesame oil
Cooking Instructions
Step 1
First, let’s prepare the filling ingredients. Sprinkle a little sake (or cooking wine) over the flying fish roe to remove any fishy smell and let it sit for a moment. Wash the perilla leaves thoroughly and pat them dry. Gently rinse the kimchi to remove excess pulp, squeeze out excess water, and chop it finely. Finely mince the onion, carrot, and scallions (or green onions) as well. Having these ingredients prepped beforehand will make the cooking process much smoother.
Step 2
Crack the eggs into a bowl and whisk them well. Add a tiny pinch of salt for seasoning. Since the kimchi is already seasoned, be careful not to over-salt the egg mixture, as it can become too salty. Seasoning the egg mixture lightly is key to bringing out the flavor of the kimchi.
Step 3
Add the chopped kimchi, minced onion, minced carrot, minced scallions, and the sake-marinated flying fish roe to the beaten eggs. Mix everything thoroughly until well combined. Ensuring the ingredients are finely chopped will help the egg roll cook evenly and result in a better texture when sliced for kimbap.
Step 4
Now, it’s time to cook the egg roll. Heat a generous amount of cooking oil in a pan over medium-low heat. Pour in the egg mixture with the filling ingredients. As the egg starts to set, carefully roll it up to form an egg roll. Don’t worry if it’s not perfectly shaped; think of it as a charmingly ‘imperfect’ egg roll! Making the egg roll relatively thick will provide a satisfying texture when it’s sliced for the kimbap.
Step 5
Prepare the rice. In the glutinous brown rice, cooked with kelp and bamboo salt, mix in sesame oil and plum extract until well combined. The nutty aroma of sesame oil and the subtle sweetness of the plum extract will enhance the flavor of the rice. Be careful not to make the rice too mushy.
Step 6
Now, let’s assemble the kimbap. Place a sheet of kimbap seaweed, rough side up, on a rolling mat. Spread a thin layer of the prepared glutinous brown rice over the seaweed. Place a perilla leaf on top of the rice for an aromatic touch. Lay the cooked egg roll on top of the perilla leaf and tightly roll up the kimbap. Roll firmly to ensure the rice grains hold together and the filling doesn’t spill out.
Step 7
Slice the finished kimbap into bite-sized pieces, about 1.5 to 2 cm thick. Wetting your knife with water or a bit of oil will help prevent the rice from sticking and allow for cleaner cuts. Enjoy your unique kimbap, featuring the delightful combination of spicy kimchi, popping flying fish roe, and a soft egg roll!
