Flavorful Ham and Kimchi Kimbap
Easy Homemade Ham Kimchi Kimbap Recipe
Here’s a simple and delicious Ham Kimchi Kimbap, perfect for when you’re not feeling hungry. The delightful combination of crisp cucumber, tangy kimchi, and savory ham will make your taste buds sing. Enjoy this special kimbap with your whole family!
Kimbap Filling Ingredients- 1 cucumber
- 150g kimchi
- 1 can spam or luncheon meat
- 3 servings cooked rice
- 1 Tbsp perilla oil
- 1 tsp coarse salt
- 6 sheets of seaweed (gim)
- 12 fresh perilla leaves
Cucumber Salad Dressing- Mayonnaise, to taste
- A pinch of black pepper
Rice Seasoning- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- A little salt
- Mayonnaise, to taste
- A pinch of black pepper
Rice Seasoning- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- A little salt
Cooking Instructions
Step 1
First, wash the cucumber thoroughly and slice it thinly, about 0.5cm thick. Sprinkle 1 tsp of coarse salt over the sliced cucumber and let it sit for about 10 minutes. This process draws out excess moisture, ensuring a crispier texture.
Step 2
Squeeze out excess water from the kimchi and chop it finely. Heat 1 Tbsp of perilla oil in a pan over medium-low heat and sauté the chopped kimchi until softened and fragrant. Cooking it well develops a deeper flavor.
Step 3
Slice the spam or luncheon meat into bite-sized pieces. Briefly blanch the sliced ham in boiling water for about 1 minute. This step helps remove some of the greasiness from the ham, resulting in a cleaner taste.
Step 4
Add the blanched, chopped ham to the sautéed kimchi. Continue to cook them together until most of the moisture has evaporated. This allows the flavors of the kimchi and ham to meld beautifully.
Step 5
While the kimchi and ham are cooking, rinse the salted cucumber slices under cold running water and squeeze out any remaining moisture very well. Place the drained cucumber in a bowl, add mayonnaise and a pinch of pepper, and mix gently to create the cucumber salad.
Step 6
In a separate bowl, combine the warm cooked rice with 1 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, and a little salt. Use a wooden spatula to gently mix the rice, as if cutting it, to ensure it’s seasoned evenly and remains fluffy.
Step 7
Lay a sheet of seaweed (gim) on a bamboo rolling mat. Arrange two perilla leaves on top of the seaweed. Spread a thin layer of the seasoned rice over the perilla leaves, leaving a small border at the top. Next, add a generous portion of the sautéed kimchi and ham mixture, followed by the cucumber salad. Moisten the top edge of the seaweed with a little water or mayonnaise. Using the bamboo mat, roll the kimbap up tightly. Slice into bite-sized pieces and enjoy your delicious Ham Kimchi Kimbap!
