Colorful Vegetable Nude Kimbap
Making Homemade Vegetable Nude Kimbap: Perfect for Lunch Boxes, Picnics, and Hiking Trips!
Here’s how to make delicious kimbap that’s perfect for packing in lunch boxes. I’ll share my secret to rolling kimbap beautifully.
Kimbap Ingredients
- 6 sheets of kimbap seaweed (nori)
- 5 bowls of cooked rice
- 2 carrots
- 1 package of imitation crab sticks
- 1/2 bunch of spinach
- 5 eggs
- 1 package of pickled radish (danmuji)
- 1 package of seasoned burdock root
- 3 tsp salt
- 3 tsp sesame oil
- A pinch of toasted sesame seeds
- 1 package of ham (optional)
Cooking Instructions
Step 1
Hello! Today, I’m going to show you how to make colorful vegetable nude kimbap that looks as good as it tastes. It’s perfect for kids’ snacks, picnics, or hiking lunches.
Step 2
First, prepare the vegetables for the kimbap. Thinly julienne the carrots and stir-fry them in a lightly oiled pan with a pinch of salt. Blanch the spinach in boiling water with a little salt, rinse under cold water, squeeze out the excess moisture, and season lightly with salt, sesame oil, and sesame seeds. For the eggs, make thin omelets (separating yolks and whites if you like) and cut them into thin strips. Cut the imitation crab sticks and ham into similar-sized strips. Drain the seasoned burdock root and use as is. In a large bowl, combine the 5 bowls of cooked rice with 3 tsp salt, 3 tsp sesame oil, and a pinch of sesame seeds. Mix gently with a spatula until well combined, making sure not to mash the rice grains.
Step 3
Now, let’s roll the kimbap! Place a sheet of kimbap seaweed on a bamboo rolling mat with the rough side facing up. Take about a handful of the seasoned rice and spread it thinly over about 2/3 of the seaweed, pressing down firmly but gently to ensure an even layer. This prevents the kimbap from falling apart when rolled. Carefully flip the seaweed over so the smooth side is facing up. On the side without rice, arrange your prepared fillings (julienned carrots, seasoned spinach, egg strips, imitation crab sticks, ham, burdock root, etc.) neatly in a line. Be careful not to overfill, as this can make rolling difficult. Start rolling from the edge closest to you, tucking the fillings in as you go, and roll tightly to create a compact log.
Step 4
And there you have it – beautiful and delicious vegetable nude kimbap! For an extra shine, brush a little sesame oil over the rolled kimbap and sprinkle with toasted sesame seeds to make it even more appealing. Slice into bite-sized pieces and enjoy your delightful homemade kimbap!