Refreshing Salad Kimbap
How to Make Delicious Salad Kimbap with Fresh Shepherd’s Purse and Apple Salad
Introducing a salad kimbap recipe featuring a harmonious blend of crisp vegetables, sweet apples, and fragrant shepherd’s purse that fills your mouth with freshness. Its unique taste and texture make it a perfect choice for special occasions or picnic outings.
Kimbap Ingredients
- 3 bowls cooked rice
- 1 Tbsp sesame oil
- 1 tsp salt
- 4 sheets dried seaweed (gim)
- 4 strips pickled radish (danmuji)
- 1/3 carrot
- 4 strips braised burdock root (u-geojorim)
- 3 eggs
- 8 perilla leaves (kkaennip)
- 30g shepherd’s purse (chamnamul)
- 1/2 apple
- 1/2 cucumber
- 2 Tbsp cooking oil
Fresh Salad Dressing
- 4 Tbsp mayonnaise
- 2 tsp whole grain mustard
- 1 tsp sugar
- 4 Tbsp mayonnaise
- 2 tsp whole grain mustard
- 1 tsp sugar
Cooking Instructions
Step 1
First, crack 3 eggs into a bowl, add a pinch of salt, and whisk them together until smooth. This is for making the egg omelet to be used as a filling for the kimbap.
Step 2
Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Pour the whisked egg mixture thinly and cook, folding it like an egg roll to create a thick omelet. Once fully cooked, let it cool slightly, then cut it lengthwise into 4 equal portions to prepare the long strips for the kimbap.
Step 3
Wash and peel the carrot, then julienne it thinly. Add the remaining 1 Tbsp of cooking oil to the pan, add the julienned carrots, and stir-fry them briefly with a little salt over medium heat. Be careful not to overcook them, as they should retain a crisp texture.
Step 4
Wash the shepherd’s purse under running water, pat it dry, and cut it into 3-4 cm lengths. Julienne the cucumber into similar lengths, and thinly julienne the apple, removing the core and leaving the skin on. Place the prepared shepherd’s purse, cucumber, and apple into a bowl.
Step 5
Now, let’s make the salad dressing. In the bowl with the vegetables, add 4 Tbsp of mayonnaise, 2 tsp of whole grain mustard, and 1 tsp of sugar. Mix everything thoroughly until well combined and smooth. Taste and adjust the sugar or mayonnaise if needed, according to your preference.
Step 6
Transfer the 3 bowls of freshly cooked rice to a large bowl. Add 1 tsp of salt and 1 Tbsp of sesame oil. Use a spatula to gently mix the rice, ensuring the seasoning is evenly distributed without mashing the grains. Let the rice cool slightly if it’s too hot, as very hot rice can make the seaweed soggy.
Step 7
Place a sheet of kimbap seaweed, rough side up, on a rolling mat. Spread the seasoned rice thinly over about two-thirds of the seaweed. Arrange the prepared egg omelet strips, braised burdock root, stir-fried carrots, and pickled radish neatly on top of the rice. Avoid overfilling, as this can cause the kimbap to break when rolled.
Step 8
Layer 2 perilla leaves on top of the other fillings, then generously add the fresh salad made earlier. Cover the salad with the perilla leaves, then tightly roll the kimbap, starting from the edge closest to you. Lightly moisten the end of the seaweed with water to seal it securely. Slice into bite-sized pieces and enjoy your delicious kimbap!
