
Rolled Omelet Kimbap with Egg
Rolled Omelet Kimbap with Egg
How to Make Rolled Omelet Kimbap with Pickled Radish
A simple yet elegant rolled omelet kimbap, perfect for a light meal or a special occasion. This recipe combines fluffy sushi rice, seasoned with a sweet and tangy vinegar dressing, with savory egg omelet, crunchy pickled radish, and refreshing cucumber. It’s a delightful blend of textures and flavors that’s surprisingly easy to make at home.
Main Ingredients- 2 bowls cooked rice (warm)
- 3 sheets of seaweed (for kimbap)
- 2 large eggs
- 1/2 cucumber
- 1/2 cup pickled radish (finely chopped)
- 3 strips of pickled radish (danmuji)
- 1 tablespoon vegetable oil
- Pinch of salt (for egg mixture)
Sushi Vinegar Dressing- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- Pinch of salt
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- Pinch of salt
Cooking Instructions
Step 1
First, let’s prepare the sushi vinegar dressing. In a small bowl, combine 2 teaspoons of rice vinegar, 1 teaspoon of sugar, and a pinch of salt. Stir until the sugar is completely dissolved. (Tip: Ensuring the sugar is fully dissolved will help the seasoning distribute evenly in the rice for the best flavor.)
Step 2
Place 2 bowls of warm cooked rice into a large mixing bowl. Pour the prepared sushi vinegar dressing over the rice. Using a rice paddle or spatula, gently mix the seasoning into the rice, being careful not to mash the grains. Ensure the seasoning is evenly distributed throughout the rice.
Step 3
Lay one sheet of kimbap seaweed on a bamboo rolling mat, shiny side down. Spread the seasoned sushi rice thinly and evenly over the seaweed, leaving about 1-2 cm of space along the top edge to help seal the roll. Arrange the chopped pickled radish, danmuji strips, and cucumber strips (seeds removed, cut lengthwise into thirds) over the rice.
Step 4
Using the bamboo mat, tightly roll the seaweed from the bottom edge, tucking in the fillings as you go. Gently press to form a firm roll. You can moisten the top edge of the seaweed with a little water to help seal it securely. Repeat this process with the remaining seaweed sheets to make a total of three kimbap rolls.
Step 5
In a separate bowl, crack 2 large eggs. Add a pinch of salt and lightly whisk the eggs until the stringy bits are removed and the mixture is smooth. (Tip: For an even smoother omelet, you can strain the egg mixture through a fine-mesh sieve.)
Step 6
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-low heat. If needed, spread the oil thinly with a paper towel. Once the pan is warm (not too hot), pour in the beaten egg mixture, spreading it evenly to form a thin layer. As the edges of the egg begin to set, carefully place one of the prepared kimbap rolls near the bottom edge of the cooked egg.

