Unique Half-Folded Kimbap
Unique Half-Folded Kimbap
Transform Leftover Rice! A Novel Half-Folded Kimbap Recipe Using Fridge Staples
Have leftover rice that you don’t want to waste? This recipe is for you! I’ve come up with a simple yet ingenious way to turn that leftover rice into a delicious half-folded kimbap. Enjoy your rice warm and flavorful! This is truly delicious ^^
Filling Ingredients- 6 eggs
- 1/5 carrot
- A small bunch of chives
- 4 slices of ham
- 4 lettuce leaves
- 10-12 pickled radish wraps (or pickled radish strips)
- 2 slices of cheese
Basic Kimbap Ingredients- 2 sheets of seaweed (kim)
- 1 bowl of warm rice
- 1/3 tsp salt
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 2 sheets of seaweed (kim)
- 1 bowl of warm rice
- 1/3 tsp salt
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the kimbap filling ingredients. Finely chop the carrot, chives, and ham. Feel free to use any leftover vegetables or other ingredients you have in your refrigerator. (Tip: Finely chopping the vegetables makes them easier to cook and improves the texture.)
Step 2
In a large bowl, crack the 6 eggs. Add 1/3 tsp of salt and 1 tsp of sesame oil, then whisk thoroughly. Add the pre-chopped carrot, chives, and ham to the egg mixture and mix well to create the egg batter.
Step 3
In a separate bowl, place 1 bowl of warm rice. Add 1/3 tsp of salt, 1 Tbsp of sesame oil, and 1 Tbsp of toasted sesame seeds. Gently mix with a spatula, being careful not to mash the rice grains, to prepare the seasoned rice.
Step 4
Cut the kimbap seaweed sheets in half. Place a sheet with the rough side facing up. Spread the prepared rice thinly and evenly over the seaweed, leaving a small margin around the edges.
Step 5
Heat a non-stick pan over medium-low heat. Lightly grease the pan and wipe it with a paper towel to create a thin coating. Place the prepared seaweed sheet, rough side down, in the center of the pan. (Tip: Avoid using too much oil, as it can make the seaweed slippery.)
Step 6
Pour the prepared egg batter around the edges of the seaweed, forming a circle. Be careful to prevent the batter from flowing over the sides of the seaweed. Cook slowly over low heat until the egg is almost set.
Step 7
Once the egg appears almost cooked and the edges are setting, gently fold the seaweed part over the egg to cover it. Flip and cook on both sides until golden brown. This helps the seaweed and egg to stick together. (Tip: Cooking on low heat ensures it cooks through without burning.)
Step 8
On the cooked seaweed-egg base, layer the cheese slices, pickled radish wraps (or strips), and fresh lettuce leaves. Finally, fold the remaining part of the seaweed over to create the half-folded kimbap. Gently press down to secure the shape. Enjoy this delicious half-folded kimbap while it’s warm!
