Spicy Crab Stick Kimbap
:: Homemade Kimbap Recipe :: Making Kimbap with Wasabi Crab Stick Filling
Enjoy a delicious homemade kimbap experience with our special recipe featuring a flavorful crab stick filling enhanced with a hint of wasabi. This kimbap is packed with generous ingredients, offering a satisfying and delightful taste that’s perfect for any occasion, from everyday meals to picnics.
Kimbap Ingredients- 10 sheets of Kimbap seaweed (gim)
- 1 carrot
- 1.2 cucumbers (about 1 to 2)
- 10 sticks of Kimbap ham
- 10 pieces of pickled radish (danmuji)
- 10 portions of seasoned burdock root (ugong)
- 4 eggs
- Salt to taste
Crab Stick Filling- 12 imitation crab sticks (krab meat)
- 6 Tbsp mayonnaise
- 0.5 Tbsp wasabi paste (or to taste)
- 0.5 Tbsp sugar
Rice Seasoning- 7-8 bowls of cooked rice (warm)
- 1 Tbsp salt
- 4 Tbsp sesame oil
- 12 imitation crab sticks (krab meat)
- 6 Tbsp mayonnaise
- 0.5 Tbsp wasabi paste (or to taste)
- 0.5 Tbsp sugar
Rice Seasoning- 7-8 bowls of cooked rice (warm)
- 1 Tbsp salt
- 4 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare one cucumber by carefully removing the seeds with a knife. Cut it into 8 wedges lengthwise. To ensure enough filling for 10 kimbap rolls, prepare an additional half cucumber, making a total of 12 wedges.
Step 2
Sprinkle 1 tablespoon of coarse salt over the cut cucumber wedges and gently toss. Let it sit for about 15 minutes to draw out excess moisture. This step prevents the kimbap from becoming soggy.
Step 3
Wash and peel one carrot, then finely julienne it. These thin strips will add color and a slight sweetness to your kimbap.
Step 4
Place the julienned carrots in a pan with a little oil. Add 1 teaspoon of salt and stir-fry until the moisture has evaporated and the carrots are slightly softened and pliable. Cook over medium-low heat to prevent burning.
Step 5
In a bowl, crack 4 eggs. Add a pinch or two of salt and whisk thoroughly until well combined. This will form the colorful egg garnish for the kimbap.
Step 6
Heat a non-stick pan over medium heat and pour in the beaten egg mixture thinly. Cook until golden brown on both sides, creating a thin omelet. Once cooked, cut the egg omelet into strips about 1.5 cm wide.
Step 7
Carefully unwrap the imitation crab sticks and shred them lengthwise into thin strands using your fingers. Aim for strands that still have a slight texture, rather than a mushy consistency.
Step 8
In a bowl, combine the shredded crab sticks with 6 tablespoons of mayonnaise, 0.5 tablespoon of wasabi paste, and 0.5 tablespoon of sugar. Mix well until everything is evenly coated. Adjust the amount of wasabi to your preference for a spicier kick.
Step 9
Squeeze out the excess water from the salted cucumber wedges. Lightly sauté them in a pan with a little oil for just 1-2 minutes. It’s important to keep them slightly crisp and not overcook them, preserving their refreshing crunch.
Step 10
Arrange all the prepared kimbap fillings – ham, pickled radish, seasoned burdock root, and cooked carrots – neatly on a large tray or plate. Having all ingredients ready makes the rolling process much smoother.
Step 11
In a large bowl, combine 7-8 bowls of warm cooked rice with 1 tablespoon of salt and 4 tablespoons of sesame oil. Gently mix with a rice paddle or spatula, being careful not to mash the rice grains. Seasoning the rice properly is key to delicious kimbap.
Step 12
Now, let’s roll the kimbap without a mat. Place a sheet of kimbap seaweed (gim) on a clean surface or a bamboo mat if you have one. Spread a thin, even layer of seasoned rice over the seaweed, leaving about a 1 cm border at the top edge. Arrange your chosen fillings (ham, cucumber, egg strips, pickled radish, burdock root, carrots) in a line across the rice. Generously top with the wasabi mayonnaise crab stick mixture.
Step 13
Fold the bottom edge of the seaweed over the filling. Then, using your hands, gently press and roll the kimbap forward, tucking the filling in as you go. Apply firm, even pressure to create a tightly packed roll. This method helps to shape the kimbap nicely without a mat.
Step 14
Once rolled, place the kimbap seam-side down. The residual warmth from the rice will help the seam adhere naturally, sealing the roll.
Step 15
Slice the kimbap into bite-sized pieces and arrange them on a serving plate. Your delicious Spicy Crab Stick Kimbap is ready to be enjoyed! The combination of fresh ingredients and the zesty crab filling is truly wonderful. Enjoy your homemade kimbap!
