Shrimp and Egg Roll Kimbap
Incredibly Delicious Kimbap Made with Just One Main Ingredient!
I’ve created a kimbap recipe inspired by a popular method! This kimbap features a special egg roll infused with blended shrimp, a technique from a renowned chef. When combined with fragrant chives, it creates a flavor profile that simply screams ‘You MUST try this!’. The egg roll itself is so deliciously rich and flavorful that you won’t need any other fillings. It’s perfect for a quick meal or a delightful bento box! And dipping it into the miso-mayo sauce? Oh my goodness, it’s heavenly! This recipe is sure to elevate your everyday meals.
For the Shrimp Egg Roll- 4 eggs
- 9 shrimp, peeled and deveined
- 1 tsp cooking sake (mirin)
- 1/3 tsp salt
- 1 tsp sesame oil
- 2 sheets of seaweed (gim)
- 2 Korean chili peppers (cheongyang peppers)
For the Seasoned Rice- 1 bowl of warm rice (approx. 200g)
- 1/3 tsp salt
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1/4 bunch chives, finely chopped
For the Miso-Mayo Sauce- 1 tsp soybean paste (miso)
- 1 Tbsp cooking sake (mirin)
- 1 tsp allulose (or sugar)
- 1 Tbsp perilla oil (or sesame oil)
- 1 Tbsp mayonnaise
- 1 bowl of warm rice (approx. 200g)
- 1/3 tsp salt
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1/4 bunch chives, finely chopped
For the Miso-Mayo Sauce- 1 tsp soybean paste (miso)
- 1 Tbsp cooking sake (mirin)
- 1 tsp allulose (or sugar)
- 1 Tbsp perilla oil (or sesame oil)
- 1 Tbsp mayonnaise
Cooking Instructions
Step 1
In a blender, combine 4 eggs, 5 of the peeled and deveined shrimp, 1 tsp cooking sake, 1/3 tsp salt, and 1 tsp sesame oil. Blend until very smooth. Ensuring the shrimp is thoroughly blended will create a wonderfully tender egg roll.
Step 2
Finely mince the remaining 4 shrimp. Remove the stems and seeds from the 2 Korean chili peppers and mince them finely. Add the minced shrimp and chili peppers to the blended egg mixture and stir well until fully combined. These additions will provide delightful texture and a hint of spice.
Step 3
Heat an egg roll pan over low heat and lightly grease the entire surface, including the sides. Pour the egg mixture into the pan. Cover with a lid or a plate and cook over low heat for 5-7 minutes, or until the top is fully set. Carefully flip the egg roll using a plate to avoid breaking it. Using enough oil prevents sticking and ensures a soft texture.
Step 4
Once the egg roll is completely cooked, transfer it to a cutting board. Let it cool slightly, then cut it lengthwise into 4 equal portions. Aim for nice, thick pieces.
Step 5
In a bowl, combine 1 bowl of warm rice, 1/3 tsp salt, 1 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, and the finely chopped chives. Gently mix everything together with a spatula or spoon until well combined. The chives will add a lovely fresh aroma to the rice.
Step 6
Place two sheets of seaweed (gim) on a bamboo rolling mat, overlapping them slightly if needed to create a larger surface. Spread the seasoned rice thinly over the seaweed. Lay the 4 cut pieces of egg roll on top of the rice, slightly overlapping the edges. Roll the kimbap tightly using the mat, ensuring it holds its shape. (Refer to a video if needed for rolling technique.)
Step 7
Slice the rolled kimbap into bite-sized pieces, about 2cm thick. Serve immediately with the miso-mayo sauce for dipping. Enjoy!
Step 8
To make the miso-mayo sauce, whisk together 1 tsp soybean paste, 1 Tbsp cooking sake, 1 tsp allulose (or sugar), 1 Tbsp perilla oil, and 1 Tbsp mayonnaise in a small bowl until smooth and well combined. This creates a delicious dipping sauce.
