Swirl ‘Flower’ Kimbap (Easy Recipe)
Swirl ‘Flower’ Kimbap (Easy Recipe)
How to Make Beautiful Swirl Kimbap Easily
Today, I’m excited to share a kimbap recipe that’s both visually stunning and surprisingly easy to make with simple ingredients. It looks beautiful and tastes delicious!
Ingredients for Flower Kimbap- 1 bowl of warm rice (approx. 200g)
- 1 sheet of seaweed for kimbap (gim)
- 2 eggs
- 4 slices of processed ham
- 2-4 perilla leaves (kkaennip)
- 4 pickled radish wraps (ssammu)
- Pinch of salt
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- A little cooking oil (for frying eggs)
Cooking Instructions
Step 1
First, let’s prepare the egg crepes. Crack the 2 eggs into a bowl, add a pinch of salt, and whisk well. Lightly oil a pan and heat it over low heat. Pour the whisked egg mixture thinly and evenly to create a large crepe. Once cooked, let it cool slightly, then slice it into strips the length of your kimbap. Tip: Thin egg crepes prevent the kimbap from breaking and ensure a neat roll.
Step 2
Now, let’s season the rice for the kimbap. To 1 bowl of warm rice, add a pinch of salt, 1/2 Tbsp toasted sesame seeds, and 1/2 Tbsp sesame oil. Gently mix with a spatula. Seasoning the rice while it’s warm helps the flavors meld beautifully and keeps the grains separate.
Step 3
Time to layer the kimbap fillings. Place the kimbap seaweed sheet (gim) on a rolling mat. Spread the seasoned rice thinly over the seaweed. Arrange 2-4 perilla leaves (kkaennip) neatly on top of the rice. Follow with the pickled radish wraps (ssammu), layering them. Finally, place the prepared egg crepe strips and processed ham slices on top.
Step 4
Let’s roll the kimbap tightly. Starting from the edge closest to you, firmly hold the fillings with your fingers to prevent them from coming out. Lift the mat and roll the seaweed upwards, applying gentle but firm pressure to create a compact roll. Avoid rolling too tightly, as this can tear the seaweed.
Step 5
Once the kimbap is rolled, brush the outside lightly with sesame oil. This adds a lovely sheen and prevents the seaweed from drying out, making it look and taste even better. Slice the kimbap into bite-sized pieces, about 1.5-2 cm thick, and your beautiful swirl ‘flower’ kimbap is ready! Tip: To slice cleanly, lightly dampen your knife with water or a little cooking oil; this prevents the rice from sticking.
Step 6
Arrange the finished swirl kimbap beautifully on a plate. Enjoy your delicious, homemade kimbap for a delightful meal!
