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Mustard Greens Kimchi Kimbap





Mustard Greens Kimchi Kimbap

A Burst of Flavor! Mustard Greens Kimchi Kimbap Recipe

Mustard Greens Kimchi Kimbap

Experience the delightful zing of mustard greens in this unique kimbap! These mustard greens offer a wonderfully pungent and fresh taste that complements the rice and other fillings perfectly. Enjoy a simple yet incredibly satisfying meal.

Recipe Info

  • Category : Rice / Porridge / Rice cake
  • Ingredient Category : Eggs / Dairy
  • Occasion : Everyday
  • Cooking : Others
  • Servings : 3 servings
  • Cooking Time : Within 10 minutes
  • Difficulty : Anyone

Main Ingredients

  • Mustard greens kimchi 2 heads (squeeze out excess liquid)
  • Eggs 3
  • Kimbap seaweed sheets 6
  • Cooked rice 2 bowls (warm)

Seasoning & Others

  • Salt (2 pinches for eggs, 3 pinches for rice)
  • Water 2 tsp (for egg mixture)
  • Vinegar 1 Tbsp (for seasoning rice)
  • Sesame seeds 1 Tbsp (for rice seasoning and garnish)
  • Sesame oil 1/2 Tbsp (for rice seasoning and finishing)

Cooking Instructions

Step 1

Rinse the mustard greens kimchi lightly under running water and squeeze out as much liquid as possible. Chop them into bite-sized pieces, about 1cm wide. Place the chopped kimchi in a bowl, add 1/2 Tbsp sesame seeds and 1/4 Tbsp sesame oil, and gently mix to combine. This enhances the flavor of the mustard greens and helps them blend well with the other kimbap fillings.

Step 1

Step 2

Crack the 3 eggs into a bowl, add 2 pinches of salt and 2 tsp of water, and whisk well. Heat a non-stick pan over low heat and thinly cook the egg mixture to make an omelet. Cooking the egg thinly will result in a soft texture. It’s better to cook several thin layers rather than one thick one.

Step 2

Step 3

Once the egg omelet has cooled slightly, roll it up tightly and slice it into strips about 1cm thick, or roll it first and then slice. Preparing the egg strips in advance makes it easier to assemble the kimbap later.

Step 3

Step 4

Transfer the 2 bowls of warm cooked rice to a large bowl. Season the rice with 3 pinches of salt, 1 Tbsp of vinegar, 1/2 Tbsp of sesame seeds, and 1/4 Tbsp of sesame oil. Mix gently with a spatula to avoid mashing the rice grains. Seasoning the rice with a touch of tanginess will complement the mustard greens kimchi perfectly.

Step 4

Step 5

Place one sheet of kimbap seaweed on a bamboo mat. Spread the seasoned rice thinly over about two-thirds of the seaweed sheet, leaving a small margin at the top. Avoid spreading the rice too thickly, as it might cause the kimbap to break. Lay another half sheet of seaweed on top of the rice. This layering technique helps prevent the seaweed from tearing and ensures an even distribution of rice.

Step 5

Step 6

Arrange the prepared egg strips and the seasoned mustard greens kimchi neatly on top of the layered seaweed. Now, use the bamboo mat to roll the kimbap tightly. Because the fillings are simple, rolling the kimbap is quick and easy! Slice the finished kimbap into bite-sized pieces and enjoy your delicious creation!

Step 6



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