Carrot Spinach Kimbap: When Spinach is at its Best… Our Homemade Kimbap is Delicious Even Without Special Ingredients
Carrot and Spinach Kimbap: A Delightful Homemade Kimbap Recipe Using Fresh Spinach and Carrots
Enjoy a flavorful and satisfying kimbap where carrots and spinach take center stage, without needing any fancy ingredients. The delightful texture of fresh vegetables combined with their subtle sweetness creates a healthy and universally loved kimbap.
Kimbap Ingredients
- 2 bowls cooked black rice (heukmi-bap)
- 2 Tbsp seasoned kelp broth (or anchovy broth) (for seasoning rice)
- 1 bunch spinach
- 1 tsp coarse sea salt (for blanching spinach)
- 1 carrot
- Pinch of salt (for stir-frying carrots)
- A little rice bran oil (or cooking oil) (for stir-frying carrots, eggs, ham)
- 3 eggs
- Pinch of pepper (for egg mixture seasoning)
- 1/2 block kimbap ham
- 1/2 cup pickled radish (danmuji)
- 1 Tbsp plum extract (for seasoning pickled radish)
- 5-6 perilla leaves (kkaennip)
Rice Seasoning
- 1/2 tsp salt
- 1 Tbsp sesame oil
- 1 tsp plum extract
Spinach Seasoning
- 2 Tbsp soy sauce (or guk-ganjang)
- Pinch of salt (for adjusting taste)
- 1 Tbsp sesame oil
- 1/2 tsp salt
- 1 Tbsp sesame oil
- 1 tsp plum extract
Spinach Seasoning
- 2 Tbsp soy sauce (or guk-ganjang)
- Pinch of salt (for adjusting taste)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the spinach. Trim any yellow or wilted leaves and clean the roots thoroughly. Bring a pot of water to a boil with 1 teaspoon of coarse sea salt. Carefully add the spinach, starting with the root ends, and blanch for about 30 seconds to 1 minute. Be careful not to overcook it, as it will become mushy. Immediately rinse the blanched spinach in cold water to stop the cooking process and cool it down. Squeeze out excess water gently by hand. This step helps keep the spinach crisp and fresh.
Step 2
In a bowl, combine the squeezed spinach with 2 tablespoons of soy sauce, a pinch of salt, and 1 tablespoon of sesame oil. Gently mix it together with your hands until well combined. Taste and adjust seasoning with a little more salt if needed. Gently mixing preserves the fresh flavor of the spinach.
Step 3
Next, prepare the carrots. Wash, peel, and thinly julienne the carrot. Heat a non-stick skillet over medium heat with a little rice bran oil. Add the julienned carrots and stir-fry until they become slightly translucent and tender. Season lightly with salt. Avoid overcooking the carrots to maintain a pleasant crunchy texture in the kimbap.
Step 4
In a separate bowl, whisk the 3 eggs with a pinch of salt and pepper. Lightly grease a non-stick pan over low heat with a little oil. Pour in a thin layer of the egg mixture and cook until set. Flip and cook the other side. It’s important to make thin omelets so they don’t make the kimbap too bulky. Once cooked, let the omelets cool slightly, then slice them into thin strips, about 0.7-1 cm wide.
Step 5
Once the rice is cooked, transfer it to a large bowl. Add 1/2 teaspoon of salt, 1 tablespoon of sesame oil, 1 teaspoon of plum extract, and 2 tablespoons of seasoned kelp broth (or anchovy broth). Gently mix everything together with a spatula, ensuring the rice grains are not clumped together. Adding the broth gives the rice an extra subtle savory flavor.
Step 6
Rinse the pickled radish (danmuji) under running water briefly to remove some of the saltiness. Lightly pat it dry. Toss the danmuji with 1 tablespoon of plum extract. The plum extract enhances the sweet and sour flavor of the pickled radish.
Step 7
Slice the kimbap ham into strips about 0.7-1 cm thick. Blanch the ham in boiling water for a moment to remove excess oil, then lightly pan-fry it in a skillet with a little oil until golden brown. Blanching and then frying makes the ham more tender and flavorful.
Step 8
Place a sheet of kimbap seaweed on a bamboo mat, with the rough side facing up. Spread about two-thirds of the seasoned rice thinly over the seaweed. Be careful not to overfill with rice, as it can cause the kimbap to burst. Arrange the perilla leaves evenly over the rice. Then, layer the prepared spinach, stir-fried carrots, egg strips, pickled radish, and ham on top, distributing them evenly. Avoid piling ingredients too much on one side.
Step 9
Using the bamboo mat, lift the edge of the seaweed and roll it tightly, enclosing the fillings. Roll it firmly initially with the mat, and once rolled, gently press the entire kimbap with the mat to shape it into a firm cylinder. This helps prevent the kimbap from unraveling. Lightly brush the seam of the rolled kimbap with sesame oil for a nice sheen. Finally, use the bamboo mat to shape the kimbap into a compact roll and slice it into pieces about 2 cm thick. Your delicious Carrot Spinach Kimbap is ready to enjoy!
