Unique Aged Kimchi Kimbap Recipe
Unique Aged Kimchi Kimbap Recipe
Make Aged Kimchi Kimbap: A Refreshingly Sour and Crispy Delight!
Have a lot of aged kimchi left from last year? Instead of just making kimchi fried rice or kimchi stew, try making this special kimbap! The distinctive deep umami, sourness, and crisp texture of aged kimchi combine with rice to create an unforgettable special kimbap. It’s delicious even when simply wrapped with rice, or stir-fried in perilla oil as a side dish – a true rice thief! Let’s make a unique kimbap that will make an ordinary day special with this recipe.
Kimbap Ingredients- 9-12 strips of aged kimchi
- 3 bowls of fluffy cooked rice
- 6 eggs
- 1/2 carrot
- 1 cucumber
- 3 strips of ham
- 3 strips of imitation crab meat
- 3 strips of pickled radish
Cooking Instructions
Step 1
Rinse the aged kimchi thoroughly under running water to remove excess seasoning. Squeeze out as much water as possible with your hands. If there’s remaining moisture, the kimbap can become soggy, so it’s crucial to carefully pat it dry with paper towels until completely dry.
Step 2
Julienne the carrot. Heat a lightly oiled pan over medium heat and stir-fry the carrots until they are slightly softened. Be careful not to overcook them, as they can become mushy.
Step 3
Cut the cucumber into three equal parts and scoop out the seeds. Julienne the cucumber, then sprinkle with a pinch of salt and let it sit for about 10 minutes to lightly pickle. Squeeze out any excess water before use. This step helps maintain a crisp texture.
Step 4
Whisk the eggs well and cook them into thin omelets. Once completely cooled, cut the omelets into strips that match the length of your kimbap.
Step 5
In a bowl, season the fluffy cooked rice with a pinch of salt, a drizzle of sesame oil, and a generous amount of toasted sesame seeds. Gently mix everything together. It’s best to mix the seasoning when the rice has cooled slightly, as hot rice can become sticky.
Step 6
Place a sheet of seaweed, rough side up, on a kimbap mat. Spread a thin, even layer of the seasoned rice over the seaweed, leaving a small border at the top. Tip: Covering your kimbap mat with plastic wrap will prevent the rice from sticking, making it much easier to roll. Flip the seaweed sheet over so the rice is on the bottom.
Step 7
Arrange your prepared kimbap fillings (carrots, cucumber, ham, imitation crab meat, pickled radish, etc.) in a neat line across the center of the rice. Try to distribute them evenly to ensure a balanced filling in every bite.
Step 8
Lay out the prepared aged kimchi strips evenly, forming a layer that will wrap around the kimbap. Place the kimbap roll from step 6 onto the kimchi layer and then roll them together tightly. The tangy aged kimchi will create a wonderful contrast with the other fillings.
Step 9
Once rolled, brush the outside of the kimbap with sesame oil. This adds a beautiful sheen and a delicious nutty aroma, making the kimbap look and taste even better.
Step 10
After brushing with sesame oil, slice the kimbap into bite-sized pieces (about 1.5-2 cm thick). Using a sharp knife will help you cut cleanly without squishing the kimbap. Arrange on a plate and enjoy your special aged kimchi kimbap!
