Chive and Egg Fried Rice Kimbap: Super Simple Kimbap Creation
Easy Kimbap Making with Chive and Egg Stir-fry
Making kimbap by using chive and egg stir-fry, a common side dish, as the filling has made this the simplest kimbap-making process possible.
Ingredients (Chive and Egg Stir-fry)
- 4 eggs
- 1 handful of chives
- 2 Tbsp cooking wine (mirin)
- Salt to taste
- 2 Tbsp cooking oil
- Pinch of sesame seeds (for garnish)
Kimbap (for 3 rolls)
- 1.5 bowls of cooked rice
- Salt to taste
- 1 tsp sesame oil
- 5 sheets of kimbap seaweed (gim)
- 3 strips of pickled radish (danmuji)
Mentaiko Mayonnaise Sauce
- 1/2 mentaiko (pollock roe), roe only
- 2 Tbsp mayonnaise
- 2-3 florets of blanched broccoli, finely chopped (optional)
- 1.5 bowls of cooked rice
- Salt to taste
- 1 tsp sesame oil
- 5 sheets of kimbap seaweed (gim)
- 3 strips of pickled radish (danmuji)
Mentaiko Mayonnaise Sauce
- 1/2 mentaiko (pollock roe), roe only
- 2 Tbsp mayonnaise
- 2-3 florets of blanched broccoli, finely chopped (optional)
Cooking Instructions
Step 1
First, prepare the chive and egg stir-fry. Crack 4 eggs into a bowl, add 2 tablespoons of cooking wine and a pinch of salt, and whisk until well combined. Trim and wash the chives, then chop them into approximately 1cm lengths. Heat 1 tablespoon of cooking oil in a pan over medium heat. Pour about one-third of the whisked egg mixture into the pan. Once the egg begins to set and becomes fluffy (about 1/3 cooked), add the root parts of the chopped chives first and stir quickly with chopsticks to mix. When the egg is about 2/3 cooked, add the remaining chives and stir-fry rapidly. Once the chives wilt and the egg is cooked into fluffy curds, remove from heat and sprinkle with sesame seeds for garnish. Let the stir-fry cool slightly.
Step 2
Next, prepare the rice for the kimbap. Add a pinch of salt and 1 teaspoon of sesame oil to 1.5 bowls of warm cooked rice. Gently mix with a spatula, cutting through the rice rather than mashing it, to season it. Be careful not to make the rice too mushy.
Step 3
Now it’s time to roll the kimbap. Place a sheet of kimbap seaweed, rough side up, on a bamboo rolling mat. Spread the seasoned rice thinly and evenly over the seaweed, leaving about a 1cm border at the top. (The key is to spread the rice evenly without clumping.) For extra security against the rice falling apart, you can place another sheet of seaweed on top of the rice layer (optional). Layer the prepared chive and egg stir-fry evenly over the rice. Drizzle with the mentaiko mayonnaise sauce. To make the sauce, remove the skin from half a mentaiko, take only the roe, and mix it well with 2 tablespoons of mayonnaise. You can also add finely chopped blanched broccoli for extra flavor and texture. Finally, place the pickled radish strips horizontally at the bottom of the filling. Using the bamboo mat, roll the kimbap tightly, ensuring it doesn’t break apart.
Step 4
Slice the finished kimbap into bite-sized pieces, about 1.5-2cm thick, and arrange them on a plate. For a glossy finish and added flavor, you can brush the cut sides of the kimbap with a little sesame oil.
