Kimchi Kimbap with Aged Kimchi: A Special Treat for a Relaxing Day
Delicious Kimbap Made with Flavorful Aged Kimchi
On a day off, I decided to make some kimbap and thought it would be delicious to add some aged kimchi. This kimbap is the result of that idea! The unique, slightly sour and spicy taste of aged kimchi adds an exciting twist to the traditional kimbap.
Ingredients- 10 eggs
- 4 large pieces of aged kimchi (mukimchi)
- Sheets of dried seaweed for kimbap (gim)
- Sliced ham
- Imitation crab sticks (mat-sal)
- 1 pack of pickled radish (danmuji)
- 1 carrot
- 1 Tbsp minced garlic
- Pinch of salt
- 4 cucumber peppers (oigochu)
Cooking Instructions
Step 1
First, let’s prepare the egg sheets. Crack 10 eggs into a bowl, add a pinch of salt for seasoning, and whisk them well until smooth. Heat a non-stick pan with a little oil over medium heat. Pour a thin, even layer of the egg mixture to create a large, golden-yellow omelet. Repeat until all the egg mixture is used. Once cooled, cut the egg sheets into long, thin strips.
Step 2
Now, let’s prepare the star ingredient: the aged kimchi! Rinse the aged kimchi thoroughly under running water to remove excess salt and any brine. This step is crucial to balance the flavor.
Step 3
After rinsing, squeeze out any excess water from the kimchi. Then, cut the kimchi into long, thin julienne strips. Aim for strips that are not too thick, so they can be evenly distributed within the kimbap.
Step 4
To deepen the flavor and soften the kimchi, we’ll stir-fry it. Heat a pan over medium-low heat with 1 tablespoon of sesame oil. Add the julienned aged kimchi and stir-fry for a good amount of time, stirring frequently to prevent burning. Cooking it until it becomes tender and fragrant is key. (Tip: Using perilla oil instead of sesame oil can add an even richer, nuttier flavor. If you have it on hand, give it a try!)
Step 5
Once the aged kimchi is well-fried, transfer it to a side dish or a separate bowl. Letting it cool down a bit will help prevent the rice from becoming mushy when you assemble the kimbap.
Step 6
Next, let’s lightly stir-fry the other kimbap fillings. Slice the ham into strips that are a suitable length for kimbap. Heat a pan with a little oil and stir-fry the ham until it’s lightly golden. Avoid overcooking, as you want to retain its juicy texture.
Step 7
Prepare the imitation crab sticks by cutting or tearing them lengthwise into long strips, similar in size to the ham. Lightly sauté them in a pan with a touch of oil until they are just heated through and slightly softened. Be careful not to overcook them, as they can become dry.
Step 8
Wash and peel the carrot, then julienne it finely. Heat a pan with a little oil, add 1 tablespoon of minced garlic, and stir-fry the carrot strips until they are tender-crisp. For the cucumber peppers, remove the stems and cut them into long strips suitable for kimbap. (If you enjoy a bit of heat, you can remove the seeds before cutting.)
Step 9
All the kimbap fillings are now ready! Cook your rice until it’s fluffy. Make sure not to use too much water, as you want slightly firm rice. In a bowl, season the cooked rice with a pinch of salt and 1-2 tablespoons of sesame oil. Gently mix with a rice paddle to combine, being careful not to mash the rice grains.
Step 10
Lay a sheet of dried seaweed (gim) on a bamboo rolling mat. Spread a thin, even layer of the seasoned rice over the seaweed, leaving about a 1cm border uncovered at the top edge. This will help seal the kimbap when rolled.
Step 11
Arrange the julienned egg sheets over the rice, covering about one-third of the rice surface. Gently press the egg sheets down to help them adhere to the rice.
Step 12
Now, layer the rest of the prepared fillings on top of the egg sheets: the stir-fried aged kimchi, ham, imitation crab sticks, carrots, pickled radish, and cucumber peppers. Distribute the ingredients evenly for a well-balanced bite.
Step 13
Using the bamboo mat, roll the kimbap tightly. Lift the edge of the mat and the seaweed, tucking the fillings in as you roll forward. Apply gentle, even pressure to create a firm roll. Ensure the top edge of the seaweed sticks well to seal the roll.
Step 14
Slice the rolled kimbap into bite-sized pieces and arrange them neatly on a serving plate. This kimbap turned out a bit thicker than usual, likely due to the generous amount of aged kimchi! Enjoy the unique combination of the crisp, spicy, and tangy aged kimchi with the other savory ingredients. It’s a delightful twist on classic kimbap, perfect for a snack or a special meal.
