Three Kimbap Varieties: One for Every Taste!
Cucumber Kimbap, Cheese Kimbap, Tuna Kimbap: A Special Recipe for Family Favorites
I’ve made three different kinds of kimbap to suit everyone’s preferences in the family. Enjoy the crisp texture and refreshing aroma of cucumber kimbap, the rich and savory cheese flavor of cheese kimbap, and the delightful combination of perilla leaf fragrance and mayonnaise in tuna kimbap. Which one will be your favorite? Come discover the delicious world of kimbap!
Main Ingredients- 10 sheets of dried seaweed for kimbap
- 10 strips of pickled radish (danmuji)
- 6 eggs
- 1 bunch of spinach
- 2 cucumbers
- 1.5 carrots
- 10 strips of imitation crab meat (krab sticks)
- 10 strips of kimbap ham
- 1 red bell pepper
- 1 yellow bell pepper
- 20 perilla leaves
- 4 sheets of fish cake (eomuk)
- 1 can of tuna (150g)
- 6 slices of cheese
Cooking Instructions
Step 1
First, wash and prepare all the ingredients for the kimbap. Wash vegetables thoroughly and pat them dry. Slice ham, imitation crab meat, and pickled radish into long strips suitable for kimbap.
Step 2
Wash the cucumbers well. Cut them lengthwise into halves, then slice diagonally into about 0.5cm thick pieces. Sprinkle salt on the sliced cucumbers and let them sit for 20-30 minutes to draw out moisture.
Step 3
Rinse the salted cucumbers lightly under running water and squeeze out as much moisture as possible. Lightly grease a frying pan with sesame oil, heat over medium heat, then add the drained cucumbers and stir-fry quickly over high heat for about 30 seconds to 1 minute. Be careful not to overcook, as this will make the cucumbers lose their crispness.
Step 4
Wash the spinach thoroughly. Blanch it in boiling water with 1 Tbsp of salt for no more than 30 seconds to 1 minute. Immediately rinse the blanched spinach in cold water to stop the cooking process and then squeeze out excess water firmly.
Step 5
To the drained spinach, add 1 tsp of salt and 0.5 Tbsp of sesame oil. Gently mix by hand until evenly seasoned. Ensure the seasoning is well distributed.
Step 6
Crack 6 eggs into a bowl, add 1.5 tsp of salt, and whisk well without creating too much foam. Heat a frying pan with a generous amount of cooking oil over medium-low heat. Pour half of the egg mixture to make a thick omelet, then roll it up tightly. Repeat to make a second omelet.
Step 7
Make a total of 2 egg omelets. Once cooled, slice them into pieces slightly thicker than the pickled radish strips.
Step 8
Peel and julienne the carrots into about 0.5cm thick strips. Heat a little cooking oil in a frying pan over medium heat, add the julienned carrots and 1 tsp of salt, and stir-fry until the carrots are slightly tender.
Step 9
Slice the kimbap ham lengthwise. Lightly grease a frying pan with cooking oil and grill the ham over medium-low heat until golden brown on both sides. Grilling enhances the ham’s flavor.
Step 10
Cut the fish cakes into 3 equal long pieces. Lightly stir-fry in a lightly oiled pan. Then, add 1 Tbsp of oligosaccharide, 1 Tbsp of soy sauce, and 3 Tbsp of water. Simmer over low heat until the sauce thickens and coats the fish cakes.
Step 11
Cut the imitation crab meat sticks lengthwise into two pieces. This helps create a visually appealing kimbap and adds a pleasant texture.
Step 12
Drain the tuna can thoroughly. In a bowl, mix the drained tuna with 1.5 Tbsp of mayonnaise and 1 tsp of mustard sauce until well combined. This is your tuna filling.
Step 13
Cut the red and yellow bell peppers in half, remove the seeds, and then julienne them into thick strips. Pat the julienned peppers dry with paper towels to prevent the kimbap from becoming watery.
Step 14
All your kimbap fillings are now ready! Take about 5 scoops of freshly cooked, warm rice and place it in a bowl. Season with 1 tsp of salt and 1 Tbsp of sesame oil. Mix gently to avoid mashing the rice grains, ensuring the seasoning is evenly distributed.
Step 15
Let’s make the Cucumber Kimbap. Place a sheet of seaweed on a bamboo rolling mat. Spread the seasoned rice thinly over the seaweed, leaving a small border at the top. Layer 2 perilla leaves on top of the rice. Then, arrange the cooked fish cake, egg omelet slices, pickled radish, imitation crab meat, stir-fried carrots, ham, and a generous amount of the prepared cucumber. Roll the kimbap tightly, ensuring the fillings are secure.
Step 16
Now for the Cheese Kimbap. Spread rice thinly on the seaweed. Place 2 slices of cheese side-by-side on top of the rice. Arrange the stir-fried carrots and red and yellow bell peppers attractively over the cheese.
Step 17
Next, layer 2 perilla leaves over the ingredients in step 15 for added aroma. Add the cooked fish cake, egg omelet slices, seasoned spinach, pickled radish, ham, and imitation crab meat. Roll the kimbap up tightly using the bamboo mat.
Step 18
Finally, let’s make the Tuna Kimbap. Spread rice thinly on the seaweed. Arrange the cooked fish cake, egg omelet slices, seasoned spinach, pickled radish, ham, and imitation crab meat. Then, place 2 perilla leaves side-by-side on top. Generously spread the prepared tuna mixture over the perilla leaves, and add the red and yellow bell peppers. Carefully roll the kimbap, using the perilla leaves to help enclose the tuna and fillings.
Step 19
Place the rolled kimbap seam-side down. Brush the outside surface of the kimbap with sesame oil. This adds a glossy sheen, enhances the flavor, and helps prevent the kimbap from drying out.
Step 20
Using a sharp knife, slice the kimbap into bite-sized pieces for a beautiful presentation. Your delicious three kinds of kimbap are now ready to be enjoyed!
