Cream Cheese Kimbap
How to Make Baruda Kimbap’s Cream Cheese Kimbap: An Exotic Kimbap Adventure
Tired of the same old kimbap? Get ready for a flavor explosion with this unique ‘Cream Cheese Kimbap’ recipe! The rich, creamy cheese pairs surprisingly well with the savory fillings, creating a delightful taste experience that’s reminiscent of the popular Baruda Kimbap. Perfect for a special occasion or an impressive appetizer!
Kimbap Ingredients- 10 sheets of roasted kimbap seaweed
- Kimbap ham
- 5 imitation crab sticks
- Small pickled radish wraps (ssammu)
- 10 perilla leaves
- 1 carrot
- 1/2 bunch chives
- 5 eggs
- Simmered burdock root (ready-made)
- 1 cup cream cheese (approx. 200g)
- Enough rice for 10 kimbap rolls
Rice Seasoning- Salt to taste
- Sesame oil to taste
- Salt to taste
- Sesame oil to taste
Cooking Instructions
Step 1
Prepare the chives: Bring a pot of water to a boil with a pinch of salt. Briefly blanch the chives, then immediately rinse them under cold water to stop the cooking. Squeeze out any excess water thoroughly. Season lightly with sesame oil and salt. For the eggs, whisk them with a splash of mirin (cooking wine) and a pinch of salt. Cook thinly as an omelet and set aside.
Step 2
Julienne the carrot and stir-fry it in a lightly oiled pan with a pinch of salt until tender-crisp. Prepare the imitation crab sticks, ham, simmered burdock root, and pickled radish wraps by cutting them into manageable strips. For the perilla leaves, wash and dry them, then cut them in half lengthwise.
Step 3
All your kimbap fillings are now ready! Cut the imitation crab sticks in half lengthwise for easier handling. Having all your ingredients prepped makes rolling the kimbap much smoother.
Step 4
Lightly toast the kimbap seaweed sheets on a dry pan. This step enhances the crispiness and flavor of the seaweed, and also helps prevent the kimbap from tearing when you roll it.
Step 5
Julienne the white pickled radish wraps. These will add a refreshing crunch and a touch of acidity to the kimbap, complementing the richness of the cream cheese.
Step 6
Cook the rice until fluffy. For added flavor and nutrition, consider using a mix of brown, white, and black rice. Once cooked, season the rice with salt and sesame oil. Gently mix with a rice paddle to avoid mashing the grains.
Step 7
Lay a toasted seaweed sheet on a bamboo rolling mat. Spread about 2/3 of the seasoned rice evenly over the seaweed, leaving a small border at the top. Be careful not to spread the rice too thick, as this can cause the kimbap to break when rolled.
Step 8
Arrange your prepared fillings neatly over the rice. Layer the burdock root, ham, imitation crab sticks, stir-fried carrots, chives, and egg omelet. Finally, place the halved perilla leaves on top of the fillings. This acts as a barrier to keep the fillings contained and adds a lovely aroma.
Step 9
Place the cream cheese in a piping bag (or a zip-top bag with a corner snipped off). Ensure the cream cheese is softened to a spreadable consistency at room temperature. Pipe a generous amount of cream cheese over the perilla leaves, covering them evenly. Don’t overfill, as it can make rolling difficult.
Step 10
I piped three lines of cream cheese using a small tip. Add some of the julienned pickled radish next to the cream cheese. Using the bamboo mat, carefully and firmly roll the kimbap from the bottom up. For beginners, a helpful tip is to fold the perilla leaves over the cream cheese before rolling. This prevents the cream cheese from oozing out and helps create a neater kimbap. Enjoy your delicious homemade Cream Cheese Kimbap!
