Colorful and Visually Appealing Nude Kimbap
Make ‘Nude Kimbap’ that’s as beautiful as it is delicious! A Recipe for Eye-Catching Rolls.
Today, we’re going to make ‘Nude Kimbap,’ which is as pleasing to the eye as it is to the palate. 🙂
Kimbap Ingredients- 4 bowls of warm cooked rice
- 5 sheets of gim (seaweed for kimbap)
- 6 fresh eggs
- 5 strips of ham
- 5 strips of cucumber
- 5 strips of imitation crab meat
- 5 strips of pickled radish (danmuji)
- 300g carrot
- 30 leaves of lettuce (cheongsangchu)
- Pinch of salt (for seasoning)
- 4 Tbsp sesame oil
- 3 Tbsp toasted sesame seeds
- A little cooking oil
Cooking Instructions
Step 1
First, let’s prepare the fillings for the kimbap. Cut the ham into long strips that match the kimbap length. Thinly julienne the carrots.
Step 2
Wash the cucumbers thoroughly under running water, then cut them lengthwise into 6 equal pieces. Next, carefully scoop out the seedy core from the center of each cucumber piece with a spoon. This helps prevent the cucumber from becoming too watery.
Step 3
Sprinkle 1 teaspoon of salt over the prepared cucumber pieces and mix well. Let them sit for about 10 minutes to allow excess water to drain out. This step ensures the cucumber stays crisp.
Step 4
Now, let’s stir-fry some of the ingredients. Lightly grease a pan with cooking oil. Add the julienned carrots and a pinch of salt, then stir-fry until the carrots are tender and have a slight sheen.
Step 5
Gently squeeze out the excess water from the salted cucumbers and stir-fry them lightly in a lightly oiled pan. For the ham and imitation crab meat, stir-fry them briefly without adding any extra seasoning to preserve their original flavors.
Step 6
Crack the eggs into a bowl and whisk them with 1/2 teaspoon of salt. Heat a lightly oiled pan and pour in the egg mixture to make thin omelets. Once cooked, let the omelets cool slightly, then cut them into thin strips.
Step 7
In a bowl, combine the warm cooked rice with 4 tablespoons of sesame oil and 3 tablespoons of toasted sesame seeds. Gently mix with a spatula, being careful not to mash the rice grains. It’s best to let the rice cool slightly before mixing so it doesn’t tear the seaweed.
Step 8
Now, it’s time to roll the kimbap! Place a sheet of plastic wrap over your kimbap mat. Lay a sheet of gim on top, ensuring the rough side faces upwards. The rough side helps the rice adhere better.
Step 9
Spread the seasoned rice thinly over the gim, leaving a small border uncovered at the top edge. Don’t spread the rice too thick, as this can cause the kimbap to break or be difficult to cut. Gently press the rice down with your hands to create an even layer.
Step 10
Now, carefully flip the gim over. Lift the rice-covered gim and flip it so the smooth side of the gim is facing upwards. This way, when you add the fillings and roll, the rough side of the gim will be on the outside.
Step 11
Arrange the fresh lettuce leaves on the flipped gim. The lettuce acts as a barrier to prevent the other fillings from sliding out. Then, layer the egg strips, stir-fried carrots, ham, cucumber, imitation crab meat, and pickled radish neatly. You can adjust the order of the fillings to your preference.
Step 12
Now, let’s start rolling. Gather the ingredients on top of the egg and carrot layers and begin to roll the kimbap tightly from the bottom edge. Keep the fillings aligned as you roll.
Step 13
Finally, add the ham, cucumber, imitation crab meat, and pickled radish. Continue to roll the kimbap tightly, pressing firmly as you go. A tightly rolled kimbap will hold its shape better when sliced.
Step 14
Roll, roll, roll~ Can you hear the sound of the kimbap coming together? A delicious kimbap filled with ingredients will be perfectly formed.
Step 15
To seal the roll, mash a few grains of rice and spread them like glue along the top edge of the gim. Then, continue rolling tightly to secure the end. This prevents the kimbap from coming undone.
Step 16
Roll, roll, roll~ Your carefully crafted kimbap is now solidly formed!
Step 17
Finally, slice the finished kimbap into bite-sized pieces (about 1.5-2 cm thick). Your colorful ‘Nude Kimbap,’ a feast for the eyes and the palate, is now complete! Enjoy your delicious creation.
