Spicy and Tangy Kimchi Kimbap
Spicy and Tangy Kimchi Kimbap
Quick and Easy Kimchi Kimbap
Kimbap is a versatile dish that always tastes delicious, whether packed with generous fillings or made simply! This recipe is for a quick batch of Kimchi Kimbap, made for my son who suddenly craved it on a weekend morning. Even with simpler ingredients, it turns out wonderfully. The spicy kimchi, tangy pickled radish, and savory egg garnish create a delightful flavor combination. Perfect for busy mornings or a light lunch, this recipe will guide you through making these tasty rolls!
Kimbap Ingredients- 8 sheets of Gim (seaweed)
- 4 servings of warm cooked rice
- 1/4 head of well-fermented Kimchi
- 6 eggs
- 500g of sweet and sour pickled radish or daikon radish strips
Fillings and Seasonings- 1/2 Tbsp sesame oil
- 1 Tbsp sesame seeds (for filling)
- 2 Tbsp sesame seeds (for rice seasoning)
- 1 tsp salt (for rice seasoning)
- 1 Tbsp sugar (for kimchi seasoning)
- 2 Tbsp vinegar (for kimchi seasoning)
- 1/2 Tbsp sesame oil
- 1 Tbsp sesame seeds (for filling)
- 2 Tbsp sesame seeds (for rice seasoning)
- 1 tsp salt (for rice seasoning)
- 1 Tbsp sugar (for kimchi seasoning)
- 2 Tbsp vinegar (for kimchi seasoning)
Cooking Instructions
Step 1
First, crack the 6 eggs into a bowl. Add a pinch of salt (not included in the ingredient list) and whisk well. Heat a frying pan over medium-low heat and pour in the egg mixture to make thin egg crepes (jidan). Once cooked, let them cool slightly, then slice them into strips about 0.7cm thick.
Step 2
After slicing the egg crepes, prepare the other fillings for the kimbap. If you’re using pickled daikon radish (danmuji) instead of pickled radish strips, slice it into bite-sized pieces.
Step 3
Finely chop the well-fermented kimchi (mukimchi) after removing the tough inner core. Place the chopped kimchi in a bowl and gently mix it with 1 Tbsp sugar, 2 Tbsp vinegar, 1/2 Tbsp sesame oil, and 1 Tbsp sesame seeds. Ensure the kimchi is thoroughly coated for a balanced sweet and sour flavor.
Step 4
Now it’s time to roll the kimbap. Place half a sheet of gim (seaweed) on a bamboo mat. Spread about 4 servings of warm rice thinly over the gim. You can season the rice with 1 tsp salt and 2 Tbsp sesame seeds for extra flavor, but if the kimchi and pickled radish are sufficiently seasoned, you can skip this. Generously layer the prepared sweet and sour pickled radish over the rice, followed by the seasoned kimchi and the sliced egg crepes. Using the bamboo mat, tightly roll the kimbap. Press the ends firmly to prevent the fillings from spilling out.
