Pollock Roe and Cucumber Kimbap: A Savory and Refreshing Delight
Pollock Roe and Cucumber Kimbap: A Savory and Refreshing Delight
Easy Bento Box Idea: Delicious Pollock Roe Kimbap Recipe
Discover the delightful harmony between savory pollock roe and crisp cucumber in this easy-to-make Kimbap. It’s a simple yet special dish perfect for lunch or a light meal, sure to be loved by everyone.
Ingredients- 1 sheet of Kimbap seaweed (Gim)
- 1 bowl of freshly cooked rice
- 1 Tbsp sesame oil
- Toasted sesame seeds, to taste
- Mayonnaise, for serving (optional)
- 1/2 cucumber
- 2 strips of salted pollock roe (Myeongran, approx. 50-60g)
- 2 eggs
Cooking Instructions
Step 1
First, let’s prepare the fillings for the Kimbap. Crack the 2 eggs into a bowl, remove the chalazae (the white stringy bits), and whisk them well. Heat a pan over medium-low heat, pour in the beaten eggs evenly to create a thin omelet. Cook until golden brown on both sides. For Kimbap, it’s best to make the omelet slightly thick so it has a good texture when bitten. Once cooled slightly, slice the egg omelet into long strips about 1cm thick.
Step 2
Wash the cucumber thoroughly and peel it. Cut it lengthwise into halves. Then, using a spoon, gently scrape out and remove the seeds from the center. Removing the seeds prevents the Kimbap from becoming watery and improves the texture. Aim to use about half a cucumber per roll of Kimbap.
Step 3
Take the salted pollock roe (Myeongran) out of the refrigerator. Rinse it lightly under cold running water. Then, using the back of a knife or a spoon, carefully remove the outer membrane and extract the roe pearls. The pollock roe is already salted, so no additional seasoning is needed. This recipe uses 2 strips of pollock roe.
Step 4
Prepare the rice for the Kimbap. In a bowl of freshly cooked warm rice (about 1 bowl), add 1 tablespoon of sesame oil and a sprinkle of toasted sesame seeds. Mix gently to combine. Because the pollock roe is quite salty, it provides enough seasoning for the rice, so do not add any extra salt to the rice. Use a spatula to mix the rice gently to avoid mashing the grains.
Step 5
Now, let’s assemble the Kimbap. Place a sheet of Kimbap seaweed (Gim) on a cutting board or a bamboo rolling mat. Make sure the rough side of the seaweed faces upwards, as this helps the rice stick better and prevents the seaweed from tearing. Spread the prepared rice thinly and evenly over about two-thirds of the seaweed sheet. Be careful not to spread the rice too thickly, as this can cause the Kimbap to break or unbalance the filling.
Step 6
Time to add the fillings and roll the Kimbap. Arrange the prepared cucumber halves lengthwise on top of the rice. Place the pollock roe pearls into the hollowed-out part of the cucumber. Then, arrange the sliced thick egg omelet strips neatly on top. Once all the fillings are in place, use the bamboo mat or your hands to roll the Kimbap tightly, but gently, to prevent it from breaking. Lightly moisten the edge of the seaweed with water or a few grains of rice to seal the roll securely.
Step 7
Slice the finished Pollock Roe Kimbap into bite-sized pieces (about 1.5-2 cm thick). You can brush a little sesame oil on the surface for a nice sheen and extra flavor. For an enhanced taste experience, serve with a dollop of mayonnaise on the side; the creamy mayo complements the savory roe beautifully, creating a unique delicacy. Of course, it’s also delicious enjoyed on its own, savoring the fresh flavors of the pollock roe and cucumber. Enjoy your meal!
