Chewy Oyster Mushroom Kimbap
Nutritious Kimbap with Baeksun Oyster Mushrooms
Introducing a delightful kimbap featuring the satisfying chewiness of Baeksun oyster mushrooms, paired with wholesome tofu and fresh vegetables. Perfect for picnics or as a lunchbox meal, this autumn specialty, Baeksun oyster mushroom kimbap, is ideal for a wonderful outing!
Main Ingredients
- 300g Tofu
- 7 Eggs
- 400g Baeksun Oyster Mushrooms
- 1 Carrot
- Pickled Radish (Danmuji), a small amount
- 3 Gim (Seaweed sheets for kimbap)
Cooking Instructions
Step 1
First, it’s crucial to thoroughly remove moisture from the tofu. Wrap the tofu in a cheesecloth and press firmly with your hands or a heavy object to squeeze out all the water. This step ensures your kimbap won’t be soggy and will hold its shape well.
Step 2
Place the squeezed tofu in a large bowl. Crack in the 7 eggs. Season with a pinch of salt and a pinch of black pepper. Whisk everything together with chopsticks or a whisk until the tofu and eggs are well combined. It’s important to mix it until smooth, without any lumps.
Step 3
Heat a generous amount of cooking oil in a wide pan over medium-low heat. Pour the mixed tofu and egg mixture into the pan and cook it thick, like an omelet or egg crepe. Be careful not to cook it over high heat, as it might burn. Let the cooked egg sheet cool slightly.
Step 4
Wash the carrot, peel it, and julienne it into thin strips. Lightly oil a pan and stir-fry the carrot strips until they soften. Season lightly with salt and pepper.
Step 5
Gently rinse the Baeksun oyster mushrooms under running water. Tear them into bite-sized pieces, not too long. Heat a little cooking oil in a pan and stir-fry the mushrooms. Once they start to soften, add 1.5 tablespoons of soy sauce and stir-fry until the liquid reduces and the mushrooms are glazed. This process enhances the mushrooms’ savory flavor.
Step 6
Cut the pickled radish into long strips, suitable for kimbap filling. This adds color and a crunchy texture.
Step 7
Now it’s time to roll the kimbap. Place the prepared tofu-egg sheet on top of a sheet of gim, covering about two-thirds of the seaweed. Arrange the stir-fried oyster mushrooms, sautéed carrots, and pickled radish attractively over the egg sheet. Carefully roll the kimbap tightly, ensuring the fillings stay in place. You can lightly moisten the edge of the gim with water to help it seal.
Step 8
Once the kimbap is rolled, brush the outside of the gim lightly with sesame oil for a glossy finish. Then, lightly coat a knife with sesame oil and slice the kimbap into your desired thickness. Avoid slicing them too thin, as this might expose the filling. Aim for a moderate thickness.
Step 9
Arrange the sliced kimbap neatly on a serving plate. Your chewy oyster mushroom kimbap is now ready to be enjoyed! Dig in and savor the flavors.
