Spinach Kimbap: A Delicious Winter Delight
Spinach Kimbap: A Delicious Winter Delight
The Ultimate Winter Kimbap, Bursting with the Sweetness of Seasonal Spinach
Discover how to make delectable kimbap using fresh spinach, at its peak sweetness during winter. This recipe promises a rich flavor that rivals professional establishments, right in your own kitchen.
Essential Ingredients- Spinach: 200g
- Coarse salt: a pinch (for blanching spinach)
- Soy sauce: a little (for seasoning spinach)
- Carrot: 1
- Salt: a pinch (for stir-frying carrot and seasoning rice)
- Brown rice oil (or vegetable oil): a little (for stir-frying carrot)
- Eggs: 2
- Pickled napa cabbage (or pickled radish/danmuji): suitable amount
- Cooked rice: about 2 bowls (warm)
- Sesame oil: suitable amount (for seasoning spinach, rice, and finishing kimbap)
- Kimbap seaweed sheets: 4 sheets
Cooking Instructions
Step 1
Thoroughly wash the fresh spinach under running water. Gently scrape the root ends with a knife to remove any dirt. Washing it while it’s still in its packaging can help clean the roots effectively, making it easier to handle for kimbap. Bring a pot of water to a boil, add a pinch of coarse salt, and blanch the spinach by immersing the root ends first. Cook for no more than 30 seconds; overcooking will make it mushy and affect the texture.
Step 2
Immediately rinse the blanched spinach in cold water to stop the cooking process. Gently squeeze out excess water, but avoid pressing too hard, as this can make the spinach dry and less flavorful. Place the spinach in a bowl and season it with toasted sesame seeds, sesame oil, soy sauce, and a pinch of salt. Aim for a slightly salty taste, as it will balance the rice when rolled.
Step 3
Peel and julienne the carrot into thin strips. Heat a little brown rice oil in a pan and stir-fry the shredded carrot. Cook until the carrot is slightly tender, then season with a pinch of salt. You can also add a bit of minced garlic while stir-frying for extra flavor.
Step 4
In a separate bowl, whisk the 2 eggs with a pinch of salt. Heat the same pan used for the carrots (or a clean one) with a little oil over medium-low heat. Pour in the whisked egg mixture and cook to make a thin omelet, ensuring it doesn’t burn.
Step 5
Prepare the pickled napa cabbage by squeezing out excess liquid. If pickled napa cabbage is unavailable, pickled radish (danmuji) can be used as a substitute. Ensure any substitute is also well-drained.
Step 6
Once the egg omelet has cooled slightly, cut it into four equal long strips.
Step 7
Season the warm cooked rice with sesame oil and salt. Gently mix with a rice paddle to distribute the seasoning evenly without mashing the grains. Alternatively, you can use seasoned sushi rice mixed with vinegar.
Step 8
Place a kimbap seaweed sheet on a clean surface, shiny side down and rough side up. Spread a thin, even layer of the seasoned rice over about two-thirds of the seaweed sheet, leaving a small margin at the top edge. Avoid using too much rice, as this can make the kimbap difficult to roll and prone to breaking.
Step 9
Arrange the prepared spinach, stir-fried carrots, egg strips, and drained pickled napa cabbage (or danmuji) horizontally across the rice. Do not overfill with ingredients, as this can affect the shape. Starting from the edge closest to you, tightly roll the kimbap using a bamboo mat or your hands. Tuck in the filling as you roll and seal the edge firmly.
Step 10
Once rolled, lightly brush the outside of the kimbap with sesame oil. This adds a beautiful sheen and a delicious nutty aroma.
Step 11
Cut the kimbap into bite-sized pieces, about 1.5 to 2 cm thick. To ensure clean cuts without squashing, you can lightly moisten your knife with water or use a gentle sawing motion. Enjoy your homemade spinach kimbap!
