Watermelon Kimbap
Watermelon Kimbap
Vibrant ‘Watermelon Kimbap’ for Your Picnic Lunch Boxes!
Introducing a super simple and visually delightful kimbap recipe that resembles a refreshing watermelon. Perfect for adding a splash of color and fun to your picnic lunch boxes or any special occasion!
Key Ingredients- 2 sheets of kimbap seaweed (nori)
- 1.5 bowls of warm cooked rice
- 1 cucumber
- 1/2 slice ham (or your preferred ham)
- 1 slice of processed cheese
Cooking Instructions
Step 1
Wash the cucumber thoroughly. Cut it lengthwise into four equal pieces. Then, gently scoop out the seeds from the center using a spoon. This step prevents the kimbap from becoming watery and helps maintain its shape.
Step 2
Cut the sliced ham into four equal pieces, similar in size to the cucumber pieces. You can substitute ham with other fillings you enjoy, such as crab sticks or egg omelets.
Step 3
Heat a pan over medium heat and lightly pan-fry the prepared ham until golden brown. Searing the ham enhances its savory flavor, adding a delicious depth to the kimbap.
Step 4
In a bowl, combine the warm cooked rice with 1 tablespoon of sesame oil. Mix well using a spatula or spoon, ensuring the rice grains are evenly coated and not clumpy. The fragrant sesame oil will infuse the rice with a delightful aroma.
Step 5
Lay a sheet of kimbap seaweed on a bamboo rolling mat. Spread the seasoned rice thinly and evenly over the seaweed, leaving a small border at the top. Layer the cooked ham, cheese slice, and prepared cucumber strips across the rice. Carefully roll the kimbap tightly using the mat, pressing gently to secure the fillings. Moisten the top edge of the seaweed with a little water or rice grains to seal the roll.
Step 6
Slice the rolled kimbap into bite-sized pieces. To create the signature ‘watermelon seed’ look, sprinkle a pinch of sesame seeds onto the cut surfaces of the kimbap. Your fun and refreshing ‘Watermelon Kimbap’ is now complete! Enjoy this playful addition to your picnic spread.
