Arugula Cream Cheese Kimbap: A Gourmet Twist
Special Picnic Lunch Box Idea: Arugula Cream Cheese Kimbap with Basil Pesto
As a self-proclaimed kimbap enthusiast, I always crave new and exciting variations. This recipe features a delightful combination of arugula and cream cheese, creating a unique fusion kimbap that surprisingly blends Western and Korean flavors. It’s an exceptional menu item for a picnic or a special occasion, offering a delightful departure from traditional kimbap.
Main Ingredients
- 1.5 bowls of cooked rice (approx. 200g by paper cup)
- 1/2 cucumber
- Shredded cabbage, a small amount
- 5 imitation crab sticks (krab meat)
- 3 eggs
- 3 pinches of salt
- 2 mini cream cheese portions (e.g., Seoul Milk brand)
- 1 handful of fresh arugula
- 2 sheets of pickled radish (danmuji), julienned
- 2 strips of braised burdock root (uchiyougo), julienned
- 1/2 carrot, julienned
- 2 thin square fish cakes (eomuk)
- 2 slices of sandwich ham
Cooking Instructions
Step 1
The foundation of delicious kimbap is the rice. Prepare about 1.5 bowls of cooked rice (approximately one standard Korean rice bowl). It’s best to use a moderate amount of rice to ensure all the fillings fit nicely; too much rice can make the kimbap burst.
Step 2
Soak the rice for about 30 minutes before cooking. Use slightly less water than you normally would, as slightly drier, firm rice is ideal for kimbap. Once the rice is cooked, season it with about 1/2 tablespoon of salt (or Korean sea salt) while hot. After cooking, mix in 1/2 tablespoon of sesame oil and 1/2 tablespoon of toasted sesame seeds for a nutty aroma.
Step 3
Shred the cabbage as finely as possible. This will add a delightful crunch to each bite.
Step 4
Wash the fresh arugula thoroughly and ensure it is completely dry. Any excess moisture can make the kimbap soggy.
Step 5
Julienne the thin square fish cakes. In a pan, combine 2 tablespoons of soy sauce, 3 tablespoons of water, and 1 tablespoon of corn syrup. Bring to a simmer and add the julienned fish cakes, stir-frying until they are glossy and slightly reduced. Let them cool before using.
Step 6
Whisk the 3 eggs with 3 pinches of salt and cook into thin omelets. Once cooled, cut the omelets into 2-3 strips or julienne them for easier placement in the kimbap.
Step 7
Julienne the carrot. Lightly oil a pan and stir-fry the carrots, seasoning with a tiny pinch of salt (about 0.3 pinch, or 0.4 pinch of Korean sea salt). Be careful not to overcook them.
Step 8
Before you start rolling, arrange all your prepared fillings (julienned cucumber, imitation crab, pickled radish, burdock root, cooked fish cake, carrots, egg omelet, ham, and arugula) neatly on a platter. This organization will make the rolling process much smoother.
Step 9
Place a sheet of dried seaweed (gim) on a bamboo rolling mat. Spread about 2/3 of the prepared rice thinly and evenly over the seaweed, leaving a small border at the top. Avoid overpacking the rice. You can lightly brush the rice with a little sesame oil and sprinkle sesame seeds.
Step 10
Layer the egg omelet strips and sandwich ham slices neatly over the rice.
Step 11
Add the julienned cucumber, shredded imitation crab meat, pickled radish, and braised burdock root. Try to distribute the fillings evenly without overcrowding.
Step 12
Generously top with the shredded cabbage for crunch and a good amount of arugula. Now for the star ingredient: cream cheese. Cut the mini cream cheese portions in half and dot them over the fillings in 2-3 places. This helps distribute the creamy flavor throughout the kimbap.
Step 13
Using one hand to gently hold the fillings in place, start rolling the kimbap from the bottom edge using the bamboo mat. Roll tightly, using the mat to shape the kimbap as you go. Ensure the roll is firm and secure.
Step 14
Once rolled, use a sharp knife to cut the kimbap into bite-sized pieces (about 1.5-2 cm thick). For a professional finish and added flavor, lightly brush the cut sides with sesame oil. Serve with basil pesto for an extra burst of herbaceous, nutty flavor that complements the creamy, fresh ingredients beautifully.
