Soft & Flavorful Grilled Eggplant Kimbap with Perilla Leaves
Soft & Flavorful Grilled Eggplant Kimbap with Perilla Leaves
Eggplant Delights Part 5: Grilled Eggplant Kimbap with Perilla Leaves
This is the final installment in our eggplant recipe series! Introducing ‘Eggplant Kimbap,’ where half of the ingredients consist of eggplant, resulting in a wonderfully soft texture. The fragrant perilla leaves, savory egg, and tangy pickled radish come together in a surprisingly harmonious blend. This unique and appealing ‘Grilled Eggplant Perilla Kimbap’ recipe showcases the delightful texture of grilled eggplant as a special variation of kimbap.
Ingredients (Serves 2)- 2 medium eggplants
- 4 eggs (use only 2 yolks)
- 20 fresh perilla leaves
- 2 strips pickled radish for kimbap
- 160g rice (brown and black rice)
- Sesame oil, to taste
- Toasted sesame seeds, to sprinkle
- Avocado oil, a little
Cooking Instructions
Step 1
Wash and prepare the eggplants, then slice them lengthwise into about 0.5cm thick strips. Lightly sprinkle salt on the sliced eggplant and let it sit for about 10 minutes to draw out moisture, making it softer.
Step 2
For each serving of kimbap, use 2 eggs. (In this recipe, we only used 1 yolk per egg, but you can adjust the number of yolks according to your preference.)
Step 3
Lightly grease a pan with avocado oil. Gently cook the beaten eggs into thin omelets over low heat. Once cooked, transfer the egg omelets to a plate to cool.
Step 4
Wipe the pan clean of any residue. Gently pat the salted eggplants dry to remove excess moisture. Grill the eggplant strips in the pan over medium heat without adding extra oil, letting their natural moisture cook them. (Tip: For an even chewier texture and convenience, grilling the eggplant in an oven or air fryer is highly recommended! Today, we’ll proceed with pan-grilling.)
Step 5
Transfer the grilled eggplant to a plate and allow it to cool. Let any remaining moisture evaporate further as it cools.
Step 6
All the components for the ‘Grilled Eggplant Perilla Kimbap’ are now ready: the egg omelet, grilled eggplant, 20 fresh perilla leaves, rice, and pickled radish. (Tip: While we’re using store-bought pickled radish for kimbap, a great alternative is to rinse well-fermented kimchi, lightly squeeze out the water, and then toss it with a little vinegar.)
Step 7
Place a sheet of nori (seaweed) on a bamboo rolling mat. Spread a thin, even layer of cooked rice over the nori, leaving a small border at the top. Be careful not to make the rice layer too thick, as this can cause the kimbap to break.
Step 8
Arrange the egg omelet slices and then the perilla leaves neatly over the rice. The perilla leaves will act as a barrier to help hold the fillings in place.
Step 9
Generously place the pickled radish and the grilled eggplant strips on top of the perilla leaves. You can adjust the amount of eggplant to your liking.
Step 10
Cover everything with another 3-4 perilla leaves. Carefully roll the kimbap tightly using the bamboo mat. Lightly brush the edge of the nori with sesame oil to seal it, adding extra flavor. Slice the rolled kimbap into bite-sized pieces.
Step 11
Arrange the finished kimbap on a serving plate and sprinkle generously with toasted sesame seeds. Enjoy your delicious homemade kimbap!
