Aged Kimchi and Ham Kimbap
Perfect for Picnic Lunches: Aged Kimchi and Ham Kimbap
This Aged Kimchi and Ham Kimbap is perfect for a picnic lunchbox. The vibrant flavors of well-fermented aged kimchi combined with savory ham and mild egg omelet make this a truly delightful roll.
Kimbap Ingredients- 2 bowls of warm rice
- 1/2 can of ham (approx. 100g), sliced
- 1 head of aged kimchi
- 4 imitation crab sticks
- 8 sheets of gimbap seaweed
- 2 eggs
Rice Seasoning & Other- 1 Tbsp perilla oil
- Pinch of salt (for seasoning rice)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp perilla oil
- Pinch of salt (for seasoning rice)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the aged kimchi by removing the inner filling and squeezing out as much water as possible. You can rinse it lightly under running water if you prefer a milder tang. Cut the imitation crab sticks in half lengthwise. In a separate bowl, whisk the eggs with a tiny pinch of salt until well combined.
Step 2
Heat a lightly oiled non-stick pan over medium heat. Pour in the beaten eggs and cook to make a thin omelet. Cook until set and lightly golden brown on both sides. Once cooked, let it cool slightly, then slice it into strips about 1 cm thick. This will be one of your kimbap fillings.
Step 3
To season the rice, add 1 tablespoon of perilla oil, 1 tablespoon of toasted sesame seeds, and a small pinch of salt to the warm rice. Gently mix the rice using a wooden spatula or spoon, as if you were cutting through it. This method prevents the rice grains from breaking and ensures the seasoning is evenly distributed, resulting in fluffy and flavorful rice.
Step 4
Now, let’s roll the kimbap. Place a sheet of gimbap seaweed, shiny side down, on a bamboo rolling mat. Spread a thin, even layer of the seasoned rice over about two-thirds of the seaweed, leaving a small border at the top edge. Arrange the prepared aged kimchi, imitation crab sticks, egg omelet strips, and ham lengthwise across the rice. Carefully lift the edge of the mat closest to you and start rolling tightly, tucking in the fillings as you go. Apply a little water or a few grains of rice to the top border to seal the roll. Slice the kimbap into bite-sized pieces and enjoy your delicious Aged Kimchi and Ham Kimbap!
