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Simple Fridge-Raiding Kimbap





Simple Fridge-Raiding Kimbap

Weekend Brunch Kimbap (Minimal Seasoning)

A great dish to make when you have nothing else to do, using up ingredients from your fridge.

Recipe Info

  • Category : Rice / Porridge / Rice cake
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Stir-fry
  • Servings : 3 servings
  • Cooking Time : Within 60 minutes
  • Difficulty : Anyone

Kimbap Ingredients
  • 4 bowls of rice
  • Half a large burdock root
  • 3 small carrots
  • 1 cucumber
  • 5 eggs
  • 5 imitation crab sticks
  • 2 sheets of fish cake
  • 1 whole pickled radish

Seasonings
  • 2 Tbsp soy sauce (excluding burdock seasoning)
  • 2 Tbsp corn syrup
  • Pinch of salt each for eggs, carrots, and cucumber

Cooking Instructions

Step 1

If you find it difficult to julienne with a knife, use a peeler for easy julienning. This makes prepping your kimbap ingredients much simpler.

Step 2

Julienne the burdock root and cucumber using a peeler as well. It’s incredibly fast, convenient, and doesn’t strain your arms!

Step 3

Once all ingredients are prepped, start by stir-frying the burdock root. Once the soy sauce boils, add the julienned burdock root and sauté. Since it’s thinly sliced from the peeler, it cooks quickly, so you don’t need to stir-fry for more than 3 minutes.

Step 4

In the same pan used for the burdock root, stir-fry the fish cake in the remaining soy sauce. This uses up the delicious seasoning left behind and adds flavor to the fish cake.

Step 5

Make an egg omelet and then julienne it. You’ll want to use a knife for a neat cut on the omelet, right? This adds a lovely color to your kimbap filling.

Step 6

After cooking the eggs, add just a little oil (about 1 teaspoon) to the frying pan and stir-fry the carrots. If you feel the oil is insufficient, add 3 tablespoons of water while stir-frying. Using too much oil can make the kimbap greasy.

Step 7

Add two pinches of salt. Squeeze out any water from the cucumber that you’ve lightly salted.

Step 8

Kimbap ingredient preparation is complete! Now, all that’s left is to roll them.

Step 9

In the pan used for stir-frying the burdock root and fish cake, add sesame seeds and sesame oil.

Step 10

Add the rice and mix well to ensure the sesame seeds and sesame oil coat the rice evenly. You can lightly mix in any remaining soy sauce seasoning too. There’s no need to season the rice separately.

Step 11

Spread the rice evenly over the seaweed sheet.

Step 12

Arrange the prepared ingredients on top of the rice.

Step 13

Roll it up neatly and tightly!

Step 14

With 4 bowls of rice, I made 5 rolls of kimbap.



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